This week’s addition of the Upper East Slider comes to us from (believe it or not) the west side…
We’re serving up the best from the west with these not so bite-sized Bison Burgers. Glazed with an onion confit jam that I picked up a couple weeks ago at Young’s Farm, this 100% grass fed, antibiotic free burger gets a kick from spicy watercress and our favorite Red Pepper Sauce! Topped with the most unbelievable Oregon blue from Caveman Blue Cow Cheese, and an onion poppy seed bun, buffalo may have made a new home on this range…
Serve with spiced sweet-potato Home-on-the Range Fries and enjoy…
Byte Size Bison Burgers
Serves… well makes 16 sliders
2 pounds ground Bison meat *
salt and pepper (ample amount)
1/4 teaspoon cayenne pepper
1/2 teaspoon curry powder
1/4 teaspoon garlic powder
1/2 teaspoon finely chopped rosemary
16 crumbly small slices Caveman Blue Cow Cheese, or any full and fragrant blue cheese
16 teaspoons Roasted Red Pepper Sauce
16 teaspoons Onion Confit Jam (or even any caramelized onion chutney)
2 large bunches Watercress (coat with a few dashes of balsamic vinegar and salt and pepper)
16 Onion Poppy Seed mini rolls
Sweet Potato Home on the Range Fries
15-18 sweet potatoes, peeled and cubbed
Old Bay Seasoning
salt and pepper
1 tablespoon finely chopped rosemary
1. For the burgers: Combine all ingredients in a large bowl, mix by hand to incorporate. Divide into 16 equal pieces and roll to form smooth slider size patties. Press your thumb into the center of each ball (this insures that the burger holds it shape when it hits the grill). Cover and set aside or refrigerate until ready to cook.
2. For the home fries: Combine potatoes, oil, old bay seasoning, salt and pepper in a roasting pan and roast in a 425 degree F oven for 30-40 minutes, turning half way through. When just out of oven immediately sprinkle with extra sea salt and crushed rosemary. Keep covered with aluminum until ready to serve.
3. Heat griddle or frying pan on high and brush with vegetable oil. Bring meet to room temp, and sear patties being sure not to over crowd the pan or griddle. Cook 4-5 minutes per side, adding the cheese for only the last minute of the second side (it melts very well, but very quickly). Remove sliders to a plate and keep warm loosely tented as to not continue cooking them.
4. Steam bun halves on the griddle or warm on a baking sheet in the oven for just 2 minutes if still at 425 degrees F.
5. To build the burger, spread red pepper sauce on the base bun, top with burger, watercress, and spread onion jam on the top bun.
Secure slider with a serving toothpick. Plate with Home-on-the-Range Fries and fresh rosemary spears