Gridiron Grub: Sliders With An Edge
Wild mushrooms and caramelized onions don’t come to the general imagination as tailgate fare, nor did they when I moved to the United States. In Italy, hamburgers are the epitome of all American food, but we Italians with strong roots have a way of “Italianizing” plates. Hamburger night was a fun family affair when us kids could liberally dig our hands in ground beef and then make a mess without being reprimanded. Little did I know that bringing this family recipe to my first tailgate potluck would result in it becoming a signature for parties to come. Bring some international flair to the football party with this recipe and serve with a glass of wine for optimal tasting delight.
Buffalo Biscuit Sliders
Prep Time: 30 minutes
Grill Time: Varies by personal preference
Difficulty Level: Medium
Yield: 6 burgers
- one-half pound of ground buffalo meat
- 1 tray of wild mushrooms
- 1 clove of garlic
- 2 small yellow onions
- 2 slices of Swiss cheese
- Take-and-bake biscuits (Pillsbury Grands!® work well)
- 1 tablespoon white wine vinegar
- 1 tablespoon brown sugar
- pink rock salt
- one-fourth teaspoon black and red pepper
- 1 tablespoon of Expeller Pressed coconut oil
Thinly slice the onions and cook them until golden in one tablespoon of coconut oil (you can also use a mix of olive oil and unsalted butter with the same dosage). When sizzling, add vinegar and sugar and let caramelize at low heat. Set aside.
Then, sauté the mushrooms in one-half tablespoon of coconut oil (or olive oil), add a clove of minced garlic and any other herbs you think would work well. Set aside the sautéed ingredients.
Bake biscuits at required temperature and cover after removing from the oven to keep them warm.
Mix ground buffalo meat with salt and pepper in a mixing bowl. Shape into 6 mini sliders and cook them (medium rare for best results) in a sauté pan. Add the Swiss cheese a minute or two before removing from heat to allow it to melt.
Assemble your sliders and enjoy with a glass of wine during the game.
Don’t forget the Buffalo Dip – get our Gridiron Grub recipe here.
Francesca Belluomini is a freelance writer covering all things Miami. Her work can be found on Examiner.com.