Buffalo Sliders with Cherry Salsa

This recipe was one of the winners from my appetizer contest I had a few weeks ago. Of all the food I prepared on Bloggy Day, this was by far my favorite. The ingredients are unique and such a genius combination. This is one of those recipes that I'm demanding you make. Thank you, Chantal, for sending it my way! Love it love it love it!

In a medium bowl, combine:

1/2 cup fresh cherries, pitted and chopped (or 1/2 cup dried cherries)

1/2 small red onion, chopped

1/4 cup fresh cilantro, chopped

1 tablespoon Dijon mustard

1 small peach, pitted and chopped

1/2 cup Kalamata olives, pitted and chopped

Kosher salt and pepper, to taste

Mix well and place in the refrigerator.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 small, chopped yellow onion and cook until it is soft. Add 3 cloves of minced garlic and cook for an additional 3 minutes. Remove from the heat and allow the mixture to cool.

Place 1 pound of ground buffalo meat in a medium bowl. Top with the cooled onion-garlic mixture and 2 tablespoons of teriyaki sauce.

Thoroughly combine the ingredients with your hands.

Form small patties about half the size of your palm. I was able to make exactly ten patties.

In a small bowl, whisk one egg. In another small bowl, place 1 cup of Panko breadcrumbs. Dip each buffalo patty into the egg and then into the breadcrumbs, completely coating the surface.

Cook in the same skillet over medium heat (I added a little extra olive oil to the skillet first), flipping sides, until the outisides are browned and the insides are lightly pink.

Spoon the cherry salsa over top of the cooked buffalo burgers and serve immediately. Oh goodness, these are delicious!

Buffalo Sliders with Cherry Salsa

The combination of ingredients in the salsa is to-die-for delicious!

Contributed by Megan Porta from pipandebby.com.

Published Feb 21, 2011

Serves: 10

Total time: 35 min

Buffalo

Ingredients:

  • 1/2 cup fresh cherries, pitted and chopped (or dried cherries)
  • 1/2 small red onion, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon Dijon mustard
  • 1 small peach, pitted and chopped
  • 1/2 cup Kalamata olives, pitted and chopped
  • Kosher salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 lb. ground buffalo meat
  • 2 tablespoons teriyaki sauce
  • 1 egg
  • 1 cup Panko breadcrumbs
Instructions:
  1. In a medium bowl, combine the cherries, red onion, cilantro, mustard, peach, olives, salt and pepper. Set aside.
  2. Heat olive oil over medium heat in a large skillet. Add yellow onion and cook until soft. Add garlic and cook an additional 3 minutes. Remove from heat. Place buffalo meat in a medium bowl and pour the onion-garlic mixture over top of the meat, after it has cooled. Add teriyaki sauce to the bowl and mix with hands until well combined. Form small patties about half the size of your palm.
  3. In a small bowl, whisk the egg. Pour Panko in another small bowl. Dip the burger patties into the egg and then into the Panko, covering the surface completely with breadcrumbs. Cook in the same skillet over medium heat, flipping sides, until the outsides are browned and the insides are lightly pink. Spoon the cherry salsa over top of the cooked buffalo burgers and serve immediately.