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Mini Wagyu Beef and Sweet Potato Waffle Fry Sliders

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. waffle-cut-sweet-potato-large

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

(makes 10-12)
  • 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
  1. Preheat oven to 425 degrees Farenheit.
  2. Divide your burger meat into approximately 1 ounce size burger patties.  Season both sides of the mini patties with salt and pepper. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Turkey Bolognese Sauce

Growing up in an Italian household, I have vivid memories of  standing anxiously by the stove with an empty bowl and spoon  in hand as my mom made pasta sauce. I stood there practically drooling waiting for my mom to ladle me a taste. PURE HEAVEN. I would lick my spoon until I got every [...]

Gluten Free Baked Chicken Tenders

I don’t care if you are 5 or 50, everyone loves a good chicken tender….unless your a vegan and in that case I am sorry for you in general, because chicken tenders are freakin’ delicious.

Traditional chicken tenders are breaded and deep fried, and obviously contain gluten. 3 strikes little bueno. This recipe is so easy to make and a much healthier way to enjoy one of the greatest culinary treats on this planet of ours.



I first came up with this recipe when I had to make up a salad recipe that kids would want to eat. You can check out that recipe here. Word to parents out there if you want your kids to eat anything, just put chicken tenders in/on it and watch the wonderment.

Crispy, crunchy and so freeeeeeaking good. Dunked in mountains spicy ketchup, to me there is not greater treat. I am 27 and I literally eat these guys once a week….with a glass of wine of course because I am an adult.

Gluten Free Baked Chicken Tenders

(serves 4)

For the Chicken Tenders: 1 pound organic chicken tenders 2 eggs 2 tablespoons milk (dairy free substitute works great too) 2 cups unsweetened rice cereal (I used Chex) ½ teaspoon dried oregano ½ teaspoon salt ¼ teaspoon paprika 1 teaspoon garlic powder ½ teaspoon onion powder

  1. Preheat oven to 475. In a Ziploc bag, place rice cereal, oregano, salt, paprika, garlic powder, and onion powder. Seal the top, making sure there is no air left in the bag. Using a meat mallet or a small frying pan, gently crush the cereal until fine. This can also be done in a food processor or blender. Set aside

    In a medium bowl combine eggs and milk and whisk together. Salt and pepper the chicken tenders, then one by one dip them into egg wash and then place in bag with rice cereal. Shake to coat. Remove tender and place on a baking sheet that has been greased. Repeat process. Once all the tenders have been coated spray or lightly coat the tops of them with a little cooking oil

    Place baked tenders into oven for 8-10 minutes. The outsides should be crispy and light brown. If they aren’t cook them for another 2-4 minutes. Pull out of oven and dig in!

Monsoon Black-Eyed Pea Curry

I am a cookbook junkie. I have more cookbooks than I do shoes and I would have it no other way. The beautiful Aarti Sequiera wrote a beautiful cookbook called ‘Aarti Paarti: An American Kitchen with an Indian Soul’. This is a book filled with incredible Indian and Middle Eastern recipes that you can tell are deeply close to Aarti’s heart.


Fun, light, engaging and scrumptious is how I would describe this book. It’s filled with stories that transport you to different places around the world which makes the recipes that much more special. I felt connected to this dish after I read Aarti’s description at the top of the recipe. (see below)

I chose to recreate Aarti’s Monsoon Black-Eyed Pea Curry, which is a tomato and coconut milk based curry. I added a few ingredients to the dish, like thai chili and spinach. I am a chili junkie and love some good heat, but you can omit the chili if you’d like. I also added a couple handfuls of spinach at the end because I had some extra in the fridge and thought “why not?”. I couldn’t get my hands on curry leaves, so I left them out and the flavor was still delicious. I can’t even imagine the flavor explosion that would have occurred had I put them in…a girl can dream. I am pretty sure you can order curry leaves online or at a local ethnic foods market. Curry leaves or not I cannot rave enough about this dish. It was creamy, hearty, complex in flavor and best of all it cost less than $10 to make. On top of all that goodness it’s gluten free, dairy free, nut free and vegan! I mean…come on. (if I had the fist bump emoji on my computer I totally would put it in here). I served mine over rice and I am still dreaming about it.


Make sure you go and grab Aarti’s new book for more delicious recipes.