Chili Aioli Buffalo Sliders

16 INGREDIENTS • 13 STEPS • 1HR

Chili Aioli Buffalo Sliders

Recipe

4.7

3 ratings

Buffalo meat is leaner and healthier than ground beef and tastes fab. Just so it's not too healthy -we've added bacon and cheese!

Buffalo meat is leaner and healthier than ground beef and tastes fab. Just so it's not too healthy -we've added bacon and cheese!

Garlic & Zest

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

1HR

Total Time

$3.37

Cost Per Serving

Ingredients

Servings

8

us / metric

905 g

Ground Bison

2

Large Poblano Peppers

1

Jalapeño Pepper

3

Hatch Chili Peppers

or Anaheim Peppers

3 cloves

345 g

Mayonnaise

1

1/4 tsp

135 g

16

Slider Buns

to taste

Colby Jack Cheese Slices

to taste

Tomatoes, sliced

to taste

Romaine Lettuce

to taste

Red Onions, sliced

to taste

Jalapeño Peppers, thinly sliced

to taste

Avocados, sliced

Nutrition Per Serving

VIEW ALL

Calories

719

Fat

50.2 g

Protein

37.0 g

Carbs

32.8 g

Garlic & Zest

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

Cooking Instructions

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step 1

Preheat the grill to 450 degrees F (230 degrees C) and place the Poblano Peppers (2), Jalapeño Pepper (1), and Hatch Chili Peppers (3) directly on the grates. Cook until the peppers are blackened and blistered all over. Transfer to a bowl and cover with plastic wrap until cool enough to handle.

step 1 Preheat the grill to 450 degrees F (230 degrees C) and place the Poblano Peppers (2), Jalapeño Pepper (1), and Hatch Chili Peppers (3) directly on the grates. Cook until the peppers are blackened and blistered all over. Transfer to a bowl and cover with plastic wrap until cool enough to handle.

step 2

Peel the peppers and remove the stem and seeds.

step 2 Peel the peppers and remove the stem and seeds.

step 3

Add the Garlic (3 cloves) to a food processor and pulse until minced.

step 3 Add the Garlic (3 cloves) to a food processor and pulse until minced.

step 4

Add the peppers, and pulse until finely minced.

step 4 Add the peppers, and pulse until finely minced.

step 5

Add the pepper mixture to a medium bowl.

step 5 Add the pepper mixture to a medium bowl.

step 6

Add the Mayonnaise (345 g). Using a microplane grater, zest the Lemon (1) and add it to the bowl. Cut the lemon in half and squeeze the juice from half the lemon into the mixture. Season with Kosher Salt (1/4 tsp). Refrigerate until ready to use.

step 6 Add the Mayonnaise (345 g). Using a microplane grater, zest the Lemon (1) and add it to the bowl. Cut the lemon in half and squeeze the juice from half the lemon into the mixture. Season with Kosher Salt (1/4 tsp). Refrigerate until ready to use.

step 7

Cut the Bacon (135 g) into 2 to 3-inch pieces and place in a cold cast iron skillet. Heat the skillet over medium to medium high heat, cooking the bacon and flipping it occasionally until crisp and golden.

step 7 Cut the Bacon (135 g) into 2 to 3-inch pieces and place in a cold cast iron skillet. Heat the skillet over medium to medium high heat, cooking the bacon and flipping it occasionally until crisp and golden.

step 8

Transfer the bacon to a platter lined with paper towels or newspaper and let the bacon drain. Set the pan aside, but don't drain the bacon fat.

step 8 Transfer the bacon to a platter lined with paper towels or newspaper and let the bacon drain. Set the pan aside, but don't drain the bacon fat.

step 9

Divide the Ground Bison (905 g) into 16 equal portions. Gently form them into balls, and make sure to not overwork the meat.

step 9 Divide the Ground Bison (905 g) into 16 equal portions. Gently form them into balls, and make sure to not overwork the meat.

step 10

Working in batches, heat the cast iron skillet over medium high heat and when the bacon fat is good and hot, carefully place a few meat balls into the pan. Use a spatula or burger press to flatten the burger to about a half-inch thick. Do this for each of the burgers in the pan.

step 10 Working in batches, heat the cast iron skillet over medium high heat and when the bacon fat is good and hot, carefully place a few meat balls into the pan. Use a spatula or burger press to flatten the burger to about a half-inch thick. Do this for each of the burgers in the pan.

step 11

Cook 1 to 2 minutes and carefully flip the burgers to cook the other side. 1 to 2 minutes per side for medium rare. Transfer the burgers to a platter and continue to cook the other burgers.

step 11 Cook 1 to 2 minutes and carefully flip the burgers to cook the other side. 1 to 2 minutes per side for medium rare. Transfer the burgers to a platter and continue to cook the other burgers.

step 12

To assemble the sliders, add a heaping tablespoon of the chili aioli to the top Slider Buns (16), add a slice of Tomatoes (to taste), the patty, Colby Jack Cheese Slices (to taste), Jalapeño Peppers (to taste), 1 to 2 slices of the cooked bacon, a slice of Red Onions (to taste), a slice of Avocados (to taste) and Romaine Lettuce (to taste).

step 12 To assemble the sliders, add a heaping tablespoon of the chili aioli to the top Slider Buns (16), add a slice of Tomatoes (to taste), the patty, Colby Jack Cheese Slices (to taste), Jalapeño Peppers (to taste), 1 to 2 slices of the cooked bacon, a slice of Red Onions (to taste), a slice of Avocados (to taste) and Romaine Lettuce (to taste).

step 13

Top with the bottom bun and serve.

step 13 Top with the bottom bun and serve.

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