Buffalo sliders are a slick way to enjoy a burger without the two-fisted guilt.
By JILL WENDHOLT SILVA
The Kansas City Star
The Star’s Buffalo Sliders are higher in iron and lower in fat and cholesterol than their beef counterparts. The flavor profile mimics the bar snack profile, including hot sauce, reduced-fat blue cheese and celery. In a nod to the popularity of sliders, bakery departments are downsizing their buns.
Shopping tips: Ground buffalo is available frozen at most grocery stores; thaw overnight in the refrigerator.
For testing we used Treasure Cave Reduced Fat Blue Cheese Crumbles and Pepperidge Farm Wheat Sliders Mini Sandwich Buns. If you have trouble finding slider buns, use a 3-inch round cookie cutter and shave down regular-size whole-wheat buns to fit; save the scraps for breadcrumbs or stuffings.
Cooking tips: The U.S. Department of Agriculture recommends that ground buffalo be cooked to 160 degrees; overcooking will produce dry burgers.
If extra spicy flavors are preferred, increase cayenne to 1/2 teaspoon or hot pepper sauce to 1 teaspoon.
Serving suggestions: Sliders can make an entrée, if accompanied by a big summer salad. Of course, you could serve them as a first-course or appetizer, too. Also, the meat could be shaped into four patties and grilled as directed, 3 to 4 minutes each side and served on hamburger buns. Top each full-size patty with about 4 teaspoons sauce.