It’s almost Super Bowl! This time of year leaves me with mixed feelings, yes it is the most exciting football game of the year but it also marks the end of football season. Sundays during football season just have a certain je ne sais quoi about them. Something about gathering around with friends and family, sitting on the couch all day and watching a bunch of large men in tights beat the hell out of each other over a tiny ball warms my heart.
I am always looking for new finger foods to try out while watching the game and I came across a picture on pinterest of these waffle fry sliders and was totally inspired. What ensued next was pure mouth watering, delicious bliss.
The beautiful thing about this recipe is that it is totally customizable. You can use chicken, turkey, bison, lamb or even make your own veggie burgers, or you can make little falafel patties. You can check out my recipe for falafel here.
You can top them with any type of cheese you would like. I put my goat cheese on mine, but cheddar, gruyere, havarti, swiss, brie, mozzarella….you get my point. The options are endless.
For the waffle fry, I used a short cut and baked up some frozen pre-cut/cooked fries by ALEXIA They not only have sweet potato waffle fries but they have regular white potato ones as well.
I chose for my meat a grass fed wagyu beef. I am not a huge beef eater, but when I do eat red meat I make sure it’s responsibly raised. It just so happened that my local grocery store was having a sale on meat so I bought a pound of it for only $8, which is a steal when it comes to organic, grass fed meats. In turn, these burgers were born.
These are a fun, unique, and GLUTEN FREE slider. YES, because let’s be honest, I love nothing more than a slider but I can never find tiny, delicious, gluten free buns to use. (only the ones that I know of are attached to my backside…AY YO!) …sorry I had to.
The waffle fry acts as the perfect substitute for a bun. These little rascals are the perfect game day snack. They are gluten free, flavor packed, deliciously satisfying and will impress all of your friends and family.
Mini Burger & Sweet Potato Waffle Fry Sliders with Sriracha Mayo
- 1 pound ground organic, grass fed beef
- Sea salt and fresh cracked pepper
- 1 bag of ALEXIA Seasoned Sweet Potato Waffle Fries
- 1 small log of goat cheese (about 5-6 oz)
- 4 tablespoons mayonaise
- 4 tablespoons sriracha sauce
- 4 tablespoons ketchup
- 4-5 cornichon pickles or 1 dill pickle (finely diced)
- 1 small shallot, finely diced
- 1/2 cup wild arugula
- Preheat oven to 425 degrees Farenheit.
- Divide your burger meat into approximately 1 ounce size burger patties. Season both sides of the mini patties with salt and pepper. Set aside.
- Open bag of fries and spread evenly on a sheet pan. If some are stuck together not to worry, a few minutes into baking them they will defrost a bit and be easy to pull apart. Bake according to package directions.
- While the fries are baking preheat a grill pan over medium high heat. You want to let your pan get screaming hot before you sear your burgers, because they are small they will cook in no time. By getting the pan super hot it will ensure a nice crusty outside and a perfect medium rare on inside. I let my grill sit on the heat for at least 10 minutes before I put anything on it.
- While the grill is heating, make your sriracha sauce. Combine mayo, sriracha, ketchup, fine diced pickle and shallot into a bowl and mix. Set aside.
- Next, grill your burgers. I cook mine 2 minutes on first side, flip it, add my cheese and grill for about a minute on the other side. Once burgers are done, put them on a plate and lightly cover with foil and start building your burgers.
- Take one of the waffle fries and top it with a mini burger. Then lightly pour a bit of the sauce on top, followed by the arugula and another waffle fry on top. Take a toothpick and put it down the center.