Lettuce Wrap Sliders
So football is alright but for me the food is the main event and the best time of year for football food is, of course, the SUPERBOWL!!
It’s honestly a great excuse to eat lots of classic unhealthy American food.
This year, I had a few friends over to watch the game and I made some yummy finger foods…all gluten free! Let me mention that I was the only person there who is gluten-free and all of my gluten loving friends didn’t even seem to notice that the foods were gluten-free. These are pretty normal party foods just with a little twist. I made nachos and sliders. My nachos were pretty traditional but I went a little more gourmet with the sliders. So first I’ll start with the slider recipe and then put the nacho recipe in a separate post.
Game Day Lettuce Wrap Sliders
Ingredients
1 package of lean ground beef
1 head of iceberg lettuce
8 Baby Bella Mushrooms
1/2 yellow onion
provolone cheese
onion jam
2 tbs olive oil
3 tbs sun dried tomatoes
Directions
1) First you need to sauté the mushrooms and onions. I sliced my onions into fairly thin strings and sliced my mushrooms fairly thin. I sautéed them in a medium sized pan with one tablespoon of olive oil. Cook them until your mushrooms have decreased in size and your onions have become translucent. Then add in chopped sun dried tomatoes and make sure to get most of the oil off of them before adding them to the mixture.
2) Next you’ll want to prep your lettuce wraps. Peel away the lettuce leaves from the wedge carefully to keep the leaves intact. Rinse them well and set them aside.
This is the tricky part, cooking your sliders. Mold your beef into about 3 tbs size balls and flatten them out fairly thin. I found that it is a lot easier to cook them all the way through on the stove if they are thinner rather than thicker. Heat your pan on the stove for at least 5 minutes and then add 1 tbs of olive oil to the pan and spread it around. Give your oil another few minutes to heat up. Once your pan and oil are hot, place your slider patties in. Cook them on the first side for about 3 minutes then flip the patties and immediately place your provolone on them. Once all your cheese is on the burgers, place a lid on your pan and let your burger cook for about three more minutes or until they have reached your desired level of pinkness.
3)Once your patties are done, set them on on the lettuce wraps and put a little bit of the onion jam on each patty. Then place some of the onion and mushroom mixture on top of that. This next part feels like origami…you wrap the lettuce leaf around the burger and stick a skewer through it to hold it in place
