Recipe of the Week

Recipe of the Week: Gourmet Holiday Sliders

Just in time for Memorial Day, here are 3 gourmet sliders from Michael's on East.

By Margo Rometo May 25, 2016

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Memorial Day weekend is right around the corner, which means sun, celebration, and food. If you’re planning on cooking out this holiday weekend, but are tired of the usual hamburgers and hot dogs, look no further: Michael’s on East is sharing three favorite slider recipes that are sure to help you ring in the holiday right.


For the Curried Crab Cakes


½ lb crab meat

¼ Red Onion, Diced 

¼ bunch Parsley, Finely Chopped

4ozs Mayonnaise

1 tbsp Worcestershire sauce

1 tbsp Cholula Hot Sauce

1 tbsp Curry

1 cup Panko

Salt & Pepper

4 Mini Slider Buns 
½ cup Blended Oil



Add all the ingredients in a small mixing bowl except the breadcrumbs. Fold mixture into four patty cakes and crust with the Japanese breadcrumbs. In a sauté pan over medium heat, add the oil and sear on both sides until the cakes are golden brown. Set aside for until the dish is ready to be plated.


For the Chive and Garlic Aioli

(Makes ½ cup)


2 oz. Chive, Chopped 

2 Garlic Cloves, Minced

1 large Egg Yolk

1 tsp Dijon Mustard 

4 oz. Blended Oil

2 oz. Virgin Olive Oil 

Salt and Pepper to taste



In a small bowl, whisk the egg yolk and mustard. Slowly drizzle in the oils, whisking continuously, until emulsified. Once the mixture reaches aioli consistency, carefully fold in the chives and garlic, then season with salt and pepper to taste.  Cut the buns in half, set the crab cakes and aioli in between and serve.  


For the Chopped Bison Sirloin

8 oz. Bison Sirloin, Diced

4 oz. Butter (Room Temperature)

2 oz. Pork Belly or Bacon

1 oz. Blended Oil 

4 oz. Moroccan barbecue sauce (recipe follows, or use your favorite barbecue sauce)

Tbsp. Grain Mustard 

Tbsp. Mayonnaise

Tbsp. Caramelized Onion Relish (Recipe follows)

4 Mini Challah Buns 

Salt and Black Pepper to taste 


For the Moroccan BBQ Sauce


2 ½ cups Honey

cup Rice Wine

cup Ketchup

½ cup Lemon Juice

2 Cinnamon Sticks

5 Star Anise

Tbsp. Minced Garlic

Tbsp. Coriander Seed

Tbsp. Red Pepper Flakes

tsp. Cardamom

Tbsp. Green Pepper Corns

Tbsp. Dried Lavender

Tbsp. Minced Ginger

tsp. Whole Cloves

tsp. Nutmeg

½ cup Chopped Cilantro

tsp. Salt


Combine all ingredients, bring to a boil and simmer until reduced by half. Strain through Chinois and set aside.   


Caramelized Onion Relish

1 medium Spanish Onion, diced 

Tbsp. Roasted Red Peppers

2.5 cups Extra Virgin Olive Oil 

Tbsp. chopped parsley

tsp. of sugar

1/4 cup olive oil



In a sauté pan over medium heat, sauté the onions with olive oil until they begin to brown, add the sugar and cook until the sugar is dissolved. Once browned, set aside and allow to cool for one hour. Transfer the onions to a small bowl and add the rest of the ingredients. Mix well for assembly

To Finish & Plate

In a small cup, mix the mustard and mayo well. In a small bowl, mix the sirloin, butter, salt and pepper and fold in to four patties. In a sauté pan over medium heat, add the oil and cook the patties until they reach your desire temperature on both sides. Cut the rolls in half, set the burgers, mustard and mayo mix, pork belly, onion relish and bbq sauce in between and serve!


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