Cinnamon-Chipotle Sliders

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America likes BIG ass things and little tiny things, and that includes our food. We either want a burger that’s the size of most Americans asses (aka effin huge) or something so small, we consider it adorable. Like sliders. Sliders are freaking cute as hell AND they’re hella satisfying. I had leftover grass fed beef sitting in the fridge when I came home from my wod the other day and wanted to eat something cute. I wanted the self satisfaction of having something itty bitty on my plate that made me feel like a true American. Ok, that is not true. I just wanted a small burger so I could eat a lot of them. And that is exactly what I did.

Even though this may look like a crap ton of ingredients, it’s more seasonings then anything. And the onions and mushrooms are SO WORTH MAKING. Seriously, don’t skimp on those. They make the dish!


Cinnamon-Chipotle Sliders


  • 1 lb grass fed ground beef
  • 2 tablespoons cinnamon
  • 1.5 tablespoons garlic powder
  • 1.5 tablespoons onion powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon paprika
  • salt and pepper, to taste
  • 1 red onion, thinly sliced-I like mine in circles!
  • 1 package of thinly sliced mushrooms
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon coconut oil


  1. Grab a large mixing bowl and add your beef and spices. Mix well to combine.
  2. Heat a medium skillet up and add your coconut oil. Add in your onions and stir a bit to help cover the onions in oil, then add a tablespoon or so of water and cover to help steam the onions.
  3. As the onions begin to brown, grab out a large skillet and add your olive oil to warm up under medium-high heat for your sliders.
  4. Form your sliders into small patties. Mine were about 2-3 inches wide once i pressed them down. Add to hot skillet and cook for 4-5 minutes on both sides.
  5. As the sliders are cooking, keep stirring around the onions to help make sure they don’t burn. When they have cooked for about 6-8 minutes, add mushrooms and re-cover with a tablespoon of water.
  6. Once the sliders are done cooking, set them aside while you finish the onions and mushrooms.
  7. Once the mushrooms and onions are almost cooked through, add your balsamic vinegar and mix to combine.
  8. Top your cooked sliders off with some ground mustard (why the hell wouldn’t you use mustard) and the onions and mushrooms. This meal will not disappoint!

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Grocery List Helper:

  • Grass Fed Beef: On sale at SunFlower Market for $3.99/lb
  • Balsamic Vinegar: I bought mine at King Soopers–try buying one that’s in the middle price wise, don’t go super cheap because you’ll have to settle on flavor and that’s no fun.
  • Coconut oil: Whole Foods–virgin, unrefined!
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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.


8 thoughts on “Cinnamon-Chipotle Sliders”

  1. Who knew that cinnamon could be mixed with beef to make some killer patties. I didn’t have mushrooms on hand, but even without, the burgers and onions tasted really good. I will definitely try again when I have mushrooms on hand

  2. If you can’t tell, Friday night burger night is spreading throughout the week. These were super yummy along with the huge plate of sweet potato fries with Dijon 🙂 I think I may have made every burger recipe you have so far….

  3. Made these tonight and they were awesomw!!! Thanks JB for your wonderful recipes. Looking forward to you and Georges new cookbook 🙂

  4. Must be a cinnamon lover for this one! Loved the balsamic caramlized onions. Going to make the leftover cinnamon burgers into a coconut curry. See how that turns out!

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