Still trying to decide what to make for the big game this Sunday? Tired of serving the same tired dip in the bread bowl. Well I got the perfect game day dish, that’s not only easy to prepare, but will leave everyone’s taste buds singing for more.
Angus beef mini sliders topped with thick cut bacon and avocado slices, and if your lucky enough to get your hands on some ground bison, then top those with mushrooms!
Hand held size for easy clean up, and hearty enough where the average guest will consume between two and three, depending on your guest. If you have an electric skillet you can set up a station in the same room as your guest are in and serve em up hot and ready.
Now you will want to get your ground beef with some fat in it, not too high in fat, nor do you want to go too lean as we all know the secret to a good burger is the fat content, and a burger low in fat tends to overcook quickly and become dry. I prefer to use 85/15 ratio, and that’s 85% beef and 15% fat for sliders as they are small and will cook fast!
Now with the bison there isn’t a whole lot of fat going on, so you can either add about a half pound of 85/15 ground Angus to your bison or not, just don’t over cook the bison as it normally cooks to a nice medium rare. In fact you want to cook both to a nice medium rare, and season liberally before cooking. I like to season then form into patties so there is sufficient seasoning throughout the burger.
2 1/2 lbs ground Angus beef 85/15
2 lbs ground bison 93/7
Seasoning is for each type of burger
1 1/2 tsp ground pepper
1 1/2 tsp garlic powder
1 tsp onion powder
2 tsp kosher salt
1/2 tsp ground cumin (optional)
1/2 Apple wood bacon thick cut and cut into thirds
2 lbs sliced mushrooms
3 cloves garlic minced
1 tsp pepper
1 1/2 tsp salt
2 Tbsp unsalted butter
2 Tbsp olive oil
Cut each strip of bacon into three, and cook using a non stick skillet till nice and crispy. Once cooked set aside on paper towels to drain excess grease.
Using separate bowl for mixing the two types of burgers, add seasoning and mix well to incorporate the seasoning throughout. You don’t want to over mix or you’ll lose the fat as it will start to stick to the sides of the bowl you are using.
If you got a kitchen scale, you want to shape the meat into 2 oz balls and then using the palm of your hands flatten the meat a little. You should be able to shape approx 16 patties of beef per pound or 32 sliders! Now cause we added beef to our bison you want to shape approx the same except instead of 2 oz each you want to go between 2 1/2 – 3oz each.
Get your skillet or cast iron if you got one screaming hot and if you got a good seasoned cast iron you do not need to add any oil just add the patties and leave them alone.
You want to get a nice sear on each side so cover with a lid and let them cook for 2-3 minutes
DO NOT USE YOUR SPATULA AND PRESS DOWN ON YOUR BURGERS!
DOING THIS YOU WILL PRESS OUT ALL THE WONDERFUL FLAVOR AND HAVE A DRY BURGER!
Directions For Cooking Mushrooms:
Make sure mushroom are free of any grit or dirt by wiping with a damp cloth, slice and set aside.
Mince garlic and set aside.
Heat over medium-high heat a large skillet add butter and olive oil and melt till butter gets bubbly, then add mushrooms and garlic and cook, turning mushrooms over with a rubber spatula to evenly coat with melted butter and oil,
Mushrooms have a lot of water so there is no need to drop the heat, just turn occasionally, till tender and water is all evaporated.
Season with salt and pepper and top your juicy burgers!