2 tbsp olive or coconut oil
8 oz. ground beef
4 large Romaine leaves
2 slices of large tomato
2 slices of onion
sliced dill pickles
4 strips bacon
1 ripe avocado, thinly sliced
long bamboo skewers, for assembly
Season the ground beef with salt and pepper and add 2 tbsp oil to help shape into patties that will be the right size to fit in the romaine leaves.
Refrigerate the patties for 20 minutes, which will help keep their shape and size as they're cooking.
Heat a large, heavy skillet over medium high heat and cook the burgers for about 2-3 minutes on each side for medium-rare.
Remove from the pan and set aside.
Each Slider assembled should have: 2 Romaine leaves, 1 beef patty, 1 slice tomato, 1 slice onion, 1-2 slices pickle, 2 strips bacon, 1/2 sliced avocado.
Keep the stack together with a long bamboo skewer.
You can break off the last couple of inches for presentation if you like.