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Blended Sliders
To reduce fat and amp up flavor, Chef Solano makes these sliders with a mixture of ground meat and sauteed fresh mushrooms. A housemade sauce adds extra zing.
Servings
50
50
Cuisine Type
- american
Day Part
- snack
Menu Part
- appetizer
Main Ingredient
- Beef
- Mushrooms
Executive Chef Diego Solano
Bulla Gastrobar
Coral Gables, Fla.
To reduce fat and amp up flavor, chef Solano makes these sliders with a mixture of ground meat and sauteed fresh mushrooms. A housemade sauce adds extra zing. One or two sliders makes for a satisfying between-meal snack when something more filling—and a little chef-inspired—is a customer demand.
Ingredients
Sauce
2 cups port
1 cup demi glaze
1/4 cup honey
2 sprigs thyme
Olive oil
1 cup crimini mushrooms
Sliders
5 lb. ground beef
2 1/2 lb. ground veal
2 1/2 lb. pork
2 1/2 lb. sauteed oyster mushrooms
Focaccia buns
Monterey Jack cheese
Arugula
Pickled onions
Steps
1. In small saucepan, bring port to a boil; cook until reduced to 1 cup. Add demi glaze, honey and thyme; simmer 10 minutes.
2. In skillet, saute crimini mushrooms in olive oil until tender. Add mushrooms to port mixture in saucepan and heat through; set aside.
3. In mixer bowl, combine beef, veal, pork and oyster mushrooms; mix with a paddle until well blended.
4. Portion mixture into slider-size patties. Cook on flat-top or grill until desired doneness.
5. To serve, place sliders on focaccia bun bottoms; top with sauce and a cheese slice. Broil until cheese melts. Sandwich with arugula, onions and focaccia tops.
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