This week’s Wild Idea Buffalo Recipe of the Week is PALEO BUFFALO SLIDERS (AIP FRIENDLY). Included are recipe for the Sliders and the Buns. To make the Sliders you’ll be needing Wild Idea Ground Bison Meat, Olive Oil, Sea Salt, Black Pepper, Ground Sage, Marjoram, and Garlic Powder. For the Buns you”ll be needing Bob’s Red Mill Tapioca Flour, Olive Oil, Full Fat Coconut Milk, Large Eggs, Sea Salt, Black Pepper, and Oregano. Sounds Delicious! You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2022! https://wildideabuffalo.com/
PALEO BUFFALO SLIDERS (AIP FRIENDLY)
Shared by Jelena Louie
Here’s a rather unusual recipe. It is Paleo and AIP friendly. I am suffering from different food allergies and intolerances, and have had to come up with a lot of recipes that are grain-free, dairy-free, and don’t use nightshades, legumes, or seed & vegetable oils.
I’m thinking that there might be more people out there who are struggling with their diet trying to find something that wouldn’t aggravate their health issues. I hope this will give them hope that they can still have a proper bison burger without suffering for days after eating it.
Ingredients:
For sliders:
1 lb Wild Idea Ground Bison Meat
1 Tbsp olive oil
1/4 tsp sea salt
1/8 tsp black pepper
1/2 tsp ground sage
1/4 tsp marjoram
1/4 tsp garlic powder
For buns:
2 1/2 cups Bob’s Red Mill tapioca flour
1/4 cup olive oil
2/3 cup full fat coconut milk
2 large eggs (room temperature)
1/2 tsp sea salt
1/4 tsp black pepper
1 Tbsp oregano
Accompaniments:
Lettuce leaves, onions, pickles, paleo mayonnaise
Preparation:
For sliders:
1 – Mix all the ingredients together in a bowl, and form small patties (makes approximately 8). Place patties on a plate and cover with plastic wrap. Refrigerate for a minimum of 6 hours to allow the flavors to blend. When ready to cook, grill on a grill or stove top in a cast iron skillet.
For buns:
1 – Preheat oven to 375 degrees F with the rack placed in the middle. In a bowl, combine tapioca flour, salt, pepper, and oregano whisking to combine well. In a small pot, heat coconut milk and olive oil until scalding and turn off the heat. Slowly incorporate tapioca flour mix into the pot all the while stirring with a wooden spoon. At this point, your dough will be very dry and lumpy.
2 – Wait for a few minutes for the dough to cool down, then add eggs, one at a time, breaking up the eggs with the wooden spoon and incorporating them into the dough. Mix until just incorporated, then turn out onto a clean surface and knead with hands moistened with either cold water or oil (the dough is rather sticky). Do not over-mix.
3 – Using wet or oiled hands, pinch off approximately 8 equal pieces of dough, rolling them into balls and flattening slightly. Place the dough patties on a parchment covered cookie sheet, approximately an inch apart as they will rise some during baking time.
4 – Bake at 375 degrees for 20 minutes, then lower heat to 325 degrees, and bake another 15-20 minutes. Take out of the oven and cool in the pan for 2-3 minutes.
5 – To assemble, cut buns in half and spread a bit of paleo mayonnaise on both sides. Layer lettuce, onion, pickles, and grilled bison patties on one half of each bun, and top with the second half of the bun. Enjoy!
6 – These sliders are great served with sweet potato fries, coleslaw, or grated carrot charoset (type of middle-eastern sweet and savory dish). If you’re not following a paleo diet, feel free to use full fat cow’s milk instead of coconut milk, and add approximately 1 cup grated Parmesan cheese into the bun dough for an extra special treat.
Jill O’Brien
https://wildideabuffalo.com/blogs/recipes/paleo-buffalo-sliders-aip-friendly