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

Method

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

Method 

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)

2 Tbsp. Grain Mustard 

2 Tbsp. Mayonnaise

4 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

1 cup Rice Wine

1 cup Ketchup

½ cup Lemon Juice

2 Cinnamon Sticks

5 Star Anise

1 Tbsp. Minced Garlic

1 Tbsp. Coriander Seed

1 Tbsp. Red Pepper Flakes

1 tsp. Cardamom

1 Tbsp. Green Pepper Corns

1 Tbsp. Dried Lavender

1 Tbsp. Minced Ginger

1 tsp. Whole Cloves

1 tsp. Nutmeg

½ cup Chopped Cilantro

1 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 

2 Tbsp. Roasted Red Peppers

2.5 cups Extra Virgin Olive Oil 

2 Tbsp. chopped parsley

1 tsp. of sugar

1/4 cup olive oil

Method 

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!