Buffalo Sliders with Blue Cheese Gremolata & Onion Jam

This recipe was submitted by Chef Chris Leyeden, Lincoln, NE (6/6/12)

slider buns
sun-dried tomato

Bison Sliders:
1 lb. Ground Buffalo Meat
1 strip bacon, pureed
2 tbsp. yellow onion, minced
3/4 tsp. granulated garlic
1/4 tsp. onion powder
1/4 tsp. chili powder
1/4 tsp ground black pepper
1 tsp. kosher salt
2 tsp. worcestershire sauce
2 tsp. fresh parsley, chopped
1 egg, beaten

Blue Cheese Gremolata:
4 oz. butter, room temperature
1 small shallot
1 garlic clove, minced
2 tsp. fresh rosemary, minced
1/4 cup fresh parsley, minced
lemon zest from one lemon
1 1/2 oz. crumbled Gorgonzola cheese

Onion Jam:
5 onions, julienned
1/2 cup sugar
1 cup dry red wine


Sliders: Combine all slider ingredients thoroughly. Portion sliders into 2 oz., shape and grill.

Blue Cheese Gremolata: Combine ingredients together into a paste. Spread thinly onto a sheet pan and freeze. Chop into very small crumbs after frozen, cover and store in cooler or freeze until needed.

Onion Jam: Caramelize the onions, add the sugar and wine. Reduce until all liquid is gone, stir constantly so you do not burn the mixture. Cool and save until needed.

To assemble the slider:
Grill the sliders and place on your favorite small buns, sprinkle the slider with some of the blue cheese gremolata, a tablespoon of the onion jam and a slice of sun-dried tomato.

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