An incredibly moist and delicious grilled turkey burger blended with tarragon and ground mustard! Plus learn the super simple trick…
Football is an American past time. And I am an American…but I don’t do football.A few weeks ago, the kind folks at Omaha Steaks sent me the most gorgeous bison burgers. Full of juicy flavor and super good for you proteins my head became was swarming with ideas of what to create with these succulent beauties.
Only one thought came to my mind: Football.
But as I have already mentioned it, I don’t do football…I’m not even sure I know most of the rules…In fact, when Super Bowl rolls around I am never aware who is playing.
I am just here for the Super Bowl parties! The idea of loads of friends gathering at my house, noshing on spicy shiny wings, juicy sliders, cheesy pizzas and creamy dips is just about enough to forget about the blistering winds and blizzards that are typically upon.
In fact, when it comes to any game or fight I volunteer our house as the party house. Last year we had over 30 people for the game and there was not one empty chair or floor spot open in the house. Munchkin ran around confused why random people were using her books as temporary coasters and her motorized cars as chairs. She also seemed entertained by the sudden changes in personalities in our guests as their levels of inebriation increase. We were all amused.
Our kitchen table quickly turns into a selection as large as any liquor store, complete with tequila, vodka and every variety of beer imaginable. I turn my counter space into open buffets full of crunchy snacks, cheesy goodness and loads of different desserts. Munching, laughter and cheering ensues.
When planning my menu for this year’s game, I decided to use up some of the Omaha Steaks bison burgers. Sliders seemed to be the most rationale of choices since everyone likes to grab, gab and run to cheer for the next touchdown.
And on a particularly snowy Sunday, I decided to stay inside and cook and get those creative juices flowing. I had an unusual craving for red meat and bison seemed to be the most convenient way to go since it was right here in my fridge.
I spotted a pack of Hawaiian Rolls that were forgotten about after I had overdosed on them at a recent dinner party. They seemed like a perfect candidate for my sliders.
10 minutes later it looked like this…
I like to do a little trick at this point. I added in 1 cup of water and let it boil. This picks up all the delicious bits from the bottom and softens the onions. I keep doing this until they get right where I want them. Some call this cheating, I call it working smart.
I pan seared the bison super quickly in a pan, simply seasoned with salt and pepper.
While they were searing, I made a super simple chipotle mayo in my Vitamix. Some mayo, chipotes and sundried tomatoes were all whizzed up together.
Then slather the homemade chipotle aioli to contrast the sweetness of the Hawaiian bread rolls.
I bit into one of these little sliders and found several streams of juice trickling down my wrist. Deliciously messy. Perfect for our big game party.
GOOOOOO TEAM!!! (whoever you are)Print
- 4 5.5 oz packages of Omaha Steaks Ground Bison Burgers
- Salt and Pepper To Taste
- 1 Tbsp . Garlic Powder
- 1 Tbsp . Onion Powder
- 2 Tbsp . Olive Oil
- 12 King’s Hawaiian Bread Dinner Rolls (cut in half)
- 6 Pieces Gouda Cut (Each Slice Cut into 4 Pieces)
- 2 Onions (Caramelized Onions)
- ¼ cup water
- Chipotle Aioli
- 1/2 Cup Mayonnaise
- 1 Garlic Clove
- 2 chipotles (from a can)
- 2 tbsp of sundried tomatoes or sundried tomato paste
- Salt and Pepper to Taste
- Caramelized Onions
- 2 onions (thinly sliced)
- Salt and pepper to taste
- 1 tbsp butter
- Water as needed
- Caramelized Onions
- Start with coating a large pan with olive oil and putting on medium heat.
- Add sliced onions and distribute around pan evenly. Season with salt and pepper.
- Let cook undisturbed for 5 minutes.
- Add in enough water to cover the onion completely and crank up the heat to high and let it boil. This is my favorite technique because I find it draws out all the flavor of the onions and you end up with a super jammy like consistency.
- Once the water has boiled out, check for the level of caramelization of the onions. You want super dark and sticky.
- Typically you will need to add in another serving of water. Go ahead and do so and allow to boil out.
- Once all the water has boiled out, you should be left with dark and sweet onions.
- Top the sliders with the onions. Cover with top bun that has been smeared with aioli and enjoy!
- Combine all ingredients into a bowl and mix well.
- Make 12 little sliders, ensuring that the edges are thicker than the middle.
- Coat a grill pan, outside grill or sautee pan with spray oil.
- Sear on one side for 4 minutes and flip to the other side for 2 minutes. This will result in a beautiful medium temperature.
- Add smoked Gouda slices, ¼ cup of water and close with a lid. The water will create steam, which will allow for the meltiest cheese possible.
- Chipotle Aioli
- Combine all ingredients in a blender or food processor and combine until smooth. Taste for seasoning.
- Smear onto the Hawaiian rolls.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizers
*This is a sponsored post. The opinions expressed are completely my own based on my experience.*