The Sardine Sliders That Will Change Your Mind
Hold on, don’t scroll away just because you saw the word ‘sardine’! If you think you’re not a fan, these incredible mini burgers are here to prove you wrong. Sardines are a keto powerhouse, loaded with omega-3s, vitamin B12, and essential electrolytes. This recipe is my secret weapon for a lightning-fast, nutrient-dense meal when I’m short on time. It’s so unbelievably good, it even won over my sardine-hating husband—and now he asks for it by name!
Ingredients
• For the Sardine Patties
• 2 3-oz / 85-g cans sardines
• ⅔ cup / 140 g mayonnaise, divided
• ½ cup / 38 g crushed pork rinds
• 2 teaspoons dried chives
• 1 teaspoon garlic powder
• ¾ teaspoon finely ground sea salt, divided
• ½ teaspoon paprika
• ½ teaspoon onion powder
• ½ teaspoon dried thyme leaves
• 3 tablespoons avocado oil
• For the Sauce & Assembly
• 1 tablespoon Dijon mustard
• 1 tablespoon pickle or caper brine
• ⅛ teaspoon cayenne pepper
• 16 large lettuce leaves, for serving
• 14 cucumber slices
Instructions
1. In a medium bowl, add the sardines and mash them with a fork. Stir in ⅓ cup / 70 g of the mayonnaise, the crushed pork rinds, chives, garlic powder, ½ teaspoon of the salt, paprika, onion powder, and thyme until well combined.
2. Heat the avocado oil in a large skillet over medium heat.
3. Scoop the sardine mixture by the tablespoon and roll it between your palms, then flatten into a ½-inch thick patty. Place it carefully in the hot pan. Repeat to form 16 patties.
4. Cook the patties for 3 minutes per side, until golden brown and slightly crispy. By the time you’ve formed the last patty, the first one should be ready to flip.
5. While the patties cook, prepare the sauce. In a small bowl, whisk together the remaining ⅓ cup / 70 g of mayonnaise, the remaining ¼ teaspoon of salt, Dijon mustard, pickle brine, and cayenne pepper.
6. To assemble, lay out the lettuce leaves. Spoon a little sauce onto a lettuce leaf, add a warm sardine patty, a cucumber slice, and another dollop of sauce. Top with a second lettuce leaf and serve immediately.
Nutritional Information
• Per serving of 4 sliders
• Calories: 488
• Total Fat: 45.9 g
• Net Carbs: 1.3 g
• Protein: 17.1 g
• Saturated Fat: 7.6 g
• Cholesterol: 87 mg
• Sodium: 949 mg
Pro Tips
• Meal Prep Magic: The cooked patties can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 1 month. The sauce can be made ahead and kept in the fridge for 5 days.
• Sauce Swap: If you’re not in the mood for the Dijon sauce, replace it with ⅓ cup / 80 ml of your favorite keto-friendly Creamy Italian or Ranch dressing.
• Dietary Customizations: To make this recipe Low-FODMAP, simply omit the garlic and onion powder. For a Nightshade-Free version, leave out the paprika and cayenne pepper.
• Don’t Crowd the Pan: For the crispiest patties, cook them in batches if necessary. Giving them enough space in the pan ensures they develop a beautiful golden-brown crust.
FAQ
Q: Can I make these sardine sliders ahead of time
A: Yes, the cooked patties can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 1 month. The sauce can also be made ahead and kept in the fridge for 5 days.
Q: Are these sardine sliders keto-friendly
A: Absolutely. This recipe is designed to be a keto powerhouse. Each serving of 4 sliders contains only 1.3 grams of net carbs, making it perfect for a ketogenic diet.
Q: How do I get the crispiest sardine patties
A: For the crispiest patties, make sure not to crowd the pan. Cook them in batches if necessary, giving each patty enough space to develop a beautiful golden-brown crust.
Q: How can I adapt this recipe for other dietary needs
A: This recipe is adaptable. To make it Low-FODMAP, simply omit the garlic and onion powder. For a Nightshade-Free version, leave out the paprika and cayenne pepper.
