2015 has been a tough year already but no complaining when you’re drooling with this sexy photo of buffalo chick’n sliders. Even more foodporn when that blue cheese sauce drips down the sides and just makes this mini conception that much more delicious.
When there is buffalo sauce and blue cheese in the same sentence I can only think of Superbowl Sundays. Throughout the next few weeks I will be posting a few plant-based and out of the world Superbowl round ups for to make your catering needs that much more simple. Gardein got you covered with pre packaged chick’n sliders with buns included, but I decided to use my own fresh mini seasme slider buns and grill then with a little butter…just cause butter makes everything better.
You Will Need:
1 Package Gardein Chick’n Sliders (minus buns)
4 mini buns
greens, of choice
1 tbsp butter, divided
Blue Cheese Sauce:
Ingredients:
1/3 cup vegan mayo, (I used Just Mayo)
1 tbsp almond milk
1/2 tsp apple cider vinegar
1 tbsp roughly chopped dill
1/4 tsp tahini
1/2 tsp garlic powder
pepper, to taste
Steps:
Mix ingredients together until well incorporated. Store in a small mason jar or air tight container and chill in the refrigerator until ready to assemble.
Quick Buffalo Wing-less sauce:
Ingredients;
1 tbsp vegan butter, Earth Balance
1/3 cup buffalo hot sauce
Steps:
Heat small saucepan to medium-high heat and melt butter. Whisk in buffalo hot sauce and simmer for about a minute or two until sauce thickens. Set aside.
Cook frozen patties on medium high heat with a little coconut oil for about 2-3 minutes per side until crispy. Set aside
Using the same pan, butter top and bottom of each bun and grill until crispy and warmed. Assemble with a handful of greens of choice. (I thought arugula kicked butt with this sandwich so I used that but feel free to use romaine, spinach, sprouts etc.)
Dunk each patty in prepared buffalo wing-less sauce and put on top of greens, top with prepared blue cheese sauce and top with second bun.
Tip: a quick caramelized onion recipe works really well as it tones down the saltiness. You can find a recipe here, used from my archives.
More tasty Superbowl Sunday treats coming your way!
