Perfect Beef Sliders on Gluten Free Buns

I’m fairly new to the food blogging game. I’ve been salivating over blogs like PaleoParents, Civilized Caveman Cooking Creations and Real Food Devotee for the past year. Always afraid to attempt such beautiful presentation, I just stuck with the basics and began to tinker with food. Recently I’ve become good enough at cooking whole and delicious meals that I’m actually proud enough to photograph and share.

So, for your viewing pleasure, I give you grass-fed beefsliders with bacon, organic tomatoes, lettuce and scallions on a homemade gluten free bun and topped with a generous dollop of homemade mayo . Coupled with a side of carrots, celery and homemade ranch dressing this meal was tested on a very hungry man, straight off of a 12 hour shift at work. In short, the pleased noises and request for seconds left me feeling that I have finally gotten closer to official food blogger status.

Here are the nitty gritty details of how I made my sliders. First up, gluten free buns.

GLUTEN FREE SLIDER BUNS

2 c. All-purpose gluten free flour

¾ tsp xanthan gum

1 tsp sea salt

2 eggs (or use equivalent egg replacer)

¼ c sesame oil

1 tbsp. active dry yeast

Prep:

Mix all dry ingredients into a large bowl.  I like to use a whisk to really spread out the xanthan gum.

In a smaller bowl, beat eggs (or egg replacer) with a fork and add sesame oil.

Make a “well” in the dry ingredients with your hands and begin to mix everything together.  Or, if you prefer to be less hands on, a mixer on low-speed is fine.  Be sure that all the ingredients are well mixed.

Sprinkle a dash of rice flour on your workspace and begin to roll the dough into a ball.  Divide the dough into 8 equal pieces.  Use a dash of sesame oil to wet your hands and form smaller balls, when you have the right size, press into a bun shape.

Once all the buns are shaped, put them on a cookie sheet lined with unbleached parchment paper, cover the buns and put them in a warm place for 20 to 40 minutes depending on how high you would like them to rise.  I let mine rise for 15 as I like a more rustic feel to my slider buns.

Before your buns hit the oven, you can sprinkle them with coarse black pepper or any other seasoning you preferSAM_1454.

Bake in a 350 degree oven for 15 to 20 minutes or until golden brown. (This is a great time to begin to cook your sliders)

Once they are done, remove from the oven and immediately slice them open.  You are now ready for your burgers.SAM_1461

SLIDERS!

1 lb grass-fed ground beef

8 strips cooked bacon

1 c. shredded organic cheddar cheese

1 organic roma tomato

1 shallot

4 leaves organic green leaf lettuce

Prep:

First, fry up your bacon but DO NOT discard the grease! Set the bacon aside and keep your pan hot.

While that bacon is sizzling, form small, very thin patties of hamburger meat and season generously with sea salt.  Add 1/4c. shredded cheddar and place another patty on top. Form the two patties together so that the cheese stays (mostly) inside the meat.

SAM_1460

Place your gorgeous burgers into the hot pan of bacon grease and let them cook to whatever done-ness you prefer.SAM_1462

Once those puppies are finished, place them on your bun with all the toppings, lavish with home-made mayo and secure with a long toothpick.  Add some cut up veggies and a dollup of ranch dressing for dipping and you are good to go!

SAM_1463

Please feel free to make modifications or comment with suggestions.  I hope you enjoy these little sliders, which are perfect for spring and summer entertaining.

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