Burger sliders are the kind of crowd-pleasing party food that usually feels completely off the table when you're navigating an elimination-style protocol — but this recipe flips that script entirely. The buns are made from scratch using cassava flour and arrowroot starch, bound together with full-fat coconut milk and coconut oil, so you get a soft, golden roll that actually holds up to the fillings without crumbling. The patties are seasoned with garlic powder, onion powder, and a touch of ground ginger, then cooked in reserved bacon fat for extra depth and a beautifully browned crust. Crispy strips of uncured bacon (no added spices) get tucked right on top, and the whole thing is finished with a silky coconut cheese sauce thickened with arrowroot and colored golden with turmeric — no dairy, no nightshades, no shortcuts. Butter lettuce adds a fresh, cool crunch that makes each bite feel complete. This recipe makes 6 servings, so it's genuinely built for a gathering, a game day spread, or a weekend meal prep that earns serious applause. Every component is intentional, and the result is a slider that tastes indulgent without a single ingredient that gives you pause.
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Learn more →6 servings
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the cassava flour, arrowroot starch, baking soda, and salt for the buns. Add the coconut milk, melted coconut oil, and apple cider vinegar, and stir until a soft, slightly tacky dough forms. If the dough feels too sticky to handle, dust lightly with cassava flour.
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