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Buffalo Sliders with Creamy Avocado Coleslaw

Here are some sliders with a buffalo stampede of flavor and texture. Seared buffalo patties topped with ooey gooey cheese, kicking BBQ sauce and creamy crunchy coleslaw (with actually no cream added). It’s all about the ingredients and their playful connection.
Let’s start with the ground buffalo, big on flavor but low in fat, cholesterol and calories. Sounds too good to be true but it is. And it is high in protein. Because of its lean texture, I do a light spray of South Chicago Packing’s Wagyu Beef Tallow spray. Tallow is a beef fat that enhances flavor and juiciness, keeping our bison burgers moist. Feel free to use any other cooking oil spray such as Pam or Olive Oil Spray.
We’ll sear the Hawaiian buns to create that perfect platform for the juicy burger. We’ll season the burgers with Spiceology’s Prime Rib Blend to enhance the robust bison flavor. We’ll add a special Cheddar Topper Cheddar Cheese from Vermont Farmstead Cheese Company to encompass the burger in cheddar drippiness. They have infused their amazing cheddar with Heady Topper Beer. Then drizzle it with a slightly sweet, smokey P.I.G. BBQ sauce with a little kick to keep things interesting. The finale is a bright crunchy coleslaw further enhanced with radishes and bright creamy avocado dressing.
This recipe makes eight 2-ounce sliders. If your BBQ has plenty of side dishes, this would be plenty for 4 people who aren’t too big of eaters. You may want to double the recipe because they are going to be so tasty! Serve any extra coleslaw on the side.
Course Main Course
Keyword buffalo, burger, coleslaw
Servings 4

Ingredients

Creamy Avocado Coleslaw

  • 3 cups Green Cabbage shredded
  • ½ cup Purple Cabbage shredded
  • ¼ cup Carrots shredded
  • 3 Radishes thinly sliced, about 16 slices
  • 1 Avocado peeled and diced
  • 1/4 cup Cilantro Leaves or parsley leaves
  • ¼ cup Lime Juice about 2 limes
  • 1 teaspoon Lime Zest
  • 1 teaspoon Garlic minced, about 1 large garlic clove
  • 1 teaspoon Celery Seed
  • ½ teaspoon Celery Salt
  • Salt & Fresh Ground Pepper to taste

Buffalo Slider

  • 1 pound Ground Buffalo
  • South Chicago Packing Wagyu Spray
  • 1 teaspoon Spiceology’s Prime Rib Blend
  • 8 slices Cheddy Topper Cheddar Cheese. ¼ inch thick 1/4 inch thick cut in half to fit on top of sliders
  • 4 tablespoons The Notorious P.I.G. BBQ Sauce
  • 8 Hawaiian Dinner Rolls cut in half

Instructions

Creamy Avocado Coleslaw

  • Shred cabbage and carrots, slice radishes. Refrigerate until ready to serve. Note: You can also use a 14-ounce bag of pre-shredded coleslaw mix.
  • In a mini processor, blend the avocado, cilantro, lime juice, lime zest, garlic, celery seed, celery salt, salt and pepper. Place in a small bowl. Cover top of dressing with plastic wrap (to keep air away from dressing) to help prevent avocado from browning. Refrigerate until ready to serve.
  • Just before serving, mix dressing with cabbage, carrots and radishes.

Buffalo Slider

  • Create eight 2-ounce buffalo patties. I used a ½ cup ramekin to form the perfect size slider. Spray with Wagyu Beef Tallow or your choice of oil spray. Season both sides of sliders with Prime Rib Seasoning.
  • Heat grill to 425 degrees. Scrape grill and season grates with canola oil.
  • Place burger patties on grill. Cover and cook for 3 minutes.
  • Flip burgers. Cover and cook for an additional 3 minutes.
  • Add cheddar cheese to top of burgers. Cover and cook for one minute.
  • Open the lid and place buns (cut side down) and cook for 15-20 seconds or until you have toasted grill marks.
  • Place burgers on buns and top with BBQ sauce and coleslaw. Serve.
  • Note: Grill temperature will fluctuate as you open and close the lid. Starting at about 425 degrees should cook the burgers to medium. Adjust the cooking time as needed for medium-rare to well-done burgers.