Pork Burger Sliders With Peach Tarragon Aioli Recipes

BISON BURGERS WITH SPICY AIOLI

Bison Burgers with Spicy Aioli image

Burger and fries are iconic and delicious, but the bun and French fries are problematic for the paleo diet. Give this fast food favorite a complete makeover resulting in a lower-fat, low-carb and nutrient-dense dish. Use lean bison meat for the patty and eliminate carbs with an iceberg lettuce wrap. Serve these burgers with crunchy kale chips instead of calorie and fat-laden French fries.

Provided by Food Network

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 22

Ingredients

1 teaspoon coconut oil
1/2 cup minced onions
4 cloves garlic, minced
1 pound ground bison meat
1 teaspoon tomato paste
1/4 teaspoon ground cumin
1/4 teaspoon sea salt
Pinch ground black pepper
Pinch cayenne pepper
1/2 teaspoon Dijon mustard
1/4 teaspoon tomato paste
1 large egg yolk
1 clove garlic, minced
2 tablespoons canola oil
2 tablespoons olive oil
1 teaspoon lemon juice
Cayenne pepper
Sea salt
4 leaves iceberg lettuce
2 small tomatoes, cut into 1/4-inch rounds
1/8 small red onion, shaved
Kale chips, for serving

Steps:

For the burgers: Heat the coconut oil in a large nonstick skillet set over medium heat. Cook the onions and garlic, stirring occasionally, until translucent, 3 to 4 minutes. Transfer to a large bowl and cool for 5 minutes.
Add the bison, tomato paste, cumin, salt, black pepper and cayenne pepper to the onion mixture, and stir to combine. Form into four 1-inch-thick burgers. Place the skillet back over high heat, add the burgers and cook until an instant read thermometer registers 160 degrees F, 5 to 6 minutes per side. Remove from the pan and rest the burgers for 3 to 5 minutes.
For the aioli: In a small bowl whisk together the mustard, tomato paste, yolk and garlic. While whisking continually, slowly drizzle in the canola and olive oils, until all the oil is incorporated and the mixture is thick and glossy. Whisk in the lemon juice and season with cayenne pepper and salt.
Place each patty in a lettuce leaf, then top with tomato slices, shaved red onion and 2 teaspoons of the spicy aioli; wrap the burgers in the lettuce and serve with kale chips.

Nutrition Facts : Calories 443 calorie, Fat 33.6 grams, SaturatedFat 10.2 grams, Cholesterol 147 milligrams, Sodium 245 milligrams, Carbohydrate 6.2 grams, Fiber 1.4 grams, Protein 28.8 grams, Sugar 2.8 grams

CHEF JOHN'S TARRAGON AIOLI

Chef John's Tarragon Aioli image

The beauty of aioli made in the traditional method with a mortar and pestle is that a small amount of garlic can flavor a large amount of mayo. Also, this real aioli is so strong and powerful that you don't need half a cup of mayo on your grilled fish. Just a teaspoon of my version is so intense it will fully flavor a whole piece of meat or pile of veggies.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes

Time 15m

Yield 8

Number Of Ingredients 6

Ingredients

2 cloves garlic, sliced
1 pinch kosher salt
1 tablespoon chopped fresh tarragon
½ cup mayonnaise
2 teaspoons fresh lemon juice
1 pinch cayenne pepper, or to taste

Steps:

Crush garlic and salt together in a mortar with a pestle; add tarragon and continue crushing with the pestle until tarragon is pulverized.
Stir mayonnaise and lemon juice into garlic-tarragon mixture until aioli is smooth; season with cayenne pepper.

Nutrition Facts : Calories 100.6 calories, Carbohydrate 0.9 g, Cholesterol 5.2 mg, Fat 10.9 g, Protein 0.2 g, SaturatedFat 1.6 g, Sodium 128.3 mg, Sugar 0.2 g

PORK BURGER SLIDERS WITH PEACH-TARRAGON AIOLI

Pork Burger Sliders with Peach-Tarragon Aioli image

These juicy and tender mini pork burgers are awesome any time of the year, but keep them in mind for game day or tailgating food. We like them topped with red onion, a slice of sharp Cheddar, and served with a frosty mug of beer.

Provided by lutzflcat

Categories Ground Pork

Time 25m

Yield 4

Number Of Ingredients 13

Ingredients

4 tablespoons chopped peaches
3 tablespoons mayonnaise
2 tablespoons minced fresh tarragon
1 teaspoon chile-garlic sauce (such as Sriracha®)
8 ounces ground pork
¼ cup applesauce
3 tablespoons plain panko bread crumbs
1 teaspoon chile-garlic sauce (such as Sriracha®)
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon ground black pepper
4 slider-size burger buns

Steps:

Combine peaches, mayonnaise, tarragon, and 1 teaspoon chile-garlic sauce in the bowl of a food processor; process until smooth, about 1 minute. Place aioli in the refrigerator until ready to use.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Mix ground pork, applesauce, bread crumbs, 1 teaspoon chile-garlic sauce, salt, garlic powder, onion powder, and pepper in a bowl. Divide pork mixture into 4 equal portions and form into burgers.
Place burgers on the preheated grill and cook until an instant-read thermometer inserted into the centers reads at least 160 degrees F (70 degrees C), about 3 minutes per side.
Spread aioli onto buns and top with burgers.

Nutrition Facts : Calories 295.7 calories, Carbohydrate 164.8 g, Cholesterol 40.6 mg, Fat 18 g, Fiber 0.3 g, Protein 12.8 g, SaturatedFat 4.3 g, Sodium 517.2 mg, Sugar 2.2 g

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