Coldplay + le football nord-américain = une bonne journée!
It’s Super Bowl week! Yay! While I am bitterly disappointed that the Patriots lost two weeks ago, I’m still pretty excited. Coldplay is doing the halftime show which I expect to be nothing short of awesome, and as for the game itself, I have pretty high expectations of that, too. This could be Manning’s last game, and while I don’t really want the Broncos to win (again, they beat the Pats and I haven’t forgiven them yet), I still expect them to play well. The Panthers have played a good season and are always very fun to watch, so I’ll be cheering for them.
Here in Australia, the game broadcasts in the middle of the day, so I think my dad and I will record it and watch it in the evening. Which means that I have to stay off social media for the whole day, lest someone spoil the result for me…By the end of the day I’ll probably be suffering Instagram withdrawals.
Speaking of Instagram, my feed has been absolutely filled with Super Bowl recipes this week (from hot wings to nachos to chilli…it all sounds good), so I thought I would get on that band wagon too, with my recipe for Gluten Free Super Bowl Sliders. I mean, I didn’t need much convincing…I’m pretty happy to make burgers anytime. Especially if they’re mini and kind of cute, because that way you feel like you can have more than one.
The burger patties in these sliders are made with ground beef, various herbs and spices, and some grated orange zest, which adds a lovely freshness to the flavours. While the burgers were cooking, I fried up some mushrooms and caramelised fennel, which was then layered on top of the patties, along with some lettuce, tomato, cheese, mustard, and ketchup. Yes. So very, very delicious. As for the buns, any gluten-free bread rolls will do. You can alter the size of your burger patties to suit the size of buns you buy–the ones I used were quite small so my burgers were sort of meatball-sized, but you can do whatever you like. Be careful with your cooking times, though, as larger patties will take longer to cook.
You could serve these sliders with some of my Spicy Baked Wedges with Lime Mayo, as well, which would make it more of a complete meal. Or maybe with a nice green salad. It’s up to you. Whatever you’re eating, and whomever you’re cheering for, I hope you have a great Super Bowl Sunday (or Monday, as the case may be). Drop me a note in the comments below if you make the sliders and tell me what you think!
Super Bowl Sliders
makes 15 sliders
1/4 cup certified gluten-free oat bran (or quinoa flakes)
1tsp smoked paprika
2tsp dried thyme, divided
1/2 tsp asafoetida
1/4 tsp garlic powder
1tsp finely grated orange zest
black pepper, to taste
500g beaf mince
olive oil (or garlic oil), for frying
2 large portobello mushrooms
1 bulb fennel, trimmed and cored
3 large tomatoes, thinly sliced
15 lettuce leaves
15 gluten-free mini burger buns
1 cup grated cheddar, packed
mustard, for serving
tomato ketchup, for serving
- Preheat oven to 200ºC. Chop mushrooms into thirds and slice thinly; set aside. Remove core and stems of fennel and slice thinly; set aside.
- In a mixing bowl, combine beef mince, paprika, orange zest, asafoetida, pepper, garlic powder and 1 teaspoon of the dried thyme. Mix well with your hands until all ingredients are incorporated. Divide the mix into 15 equal portions and roll into balls. Flatten into patties, place on a baking tray, and make a small indent in the centre of each patty with your finger.
- Heat a cast iron grill pan (or oven-proof skillet) over high heat. Drizzle pan with olive oil/garlic oil, and place patties on pan. When patties have browned well underneath (around 2-3 minutes), flip and allow to brown on the other side. Once the patties are well browned, remove the skillet from the heat and place in the oven for 10 minutes or until the patties are cooked through.
- Meanwhile, heat oil in a frypan over medium heat. Add mushrooms, fennel and remaining thyme to the pan. Cook, stirring or shaking the pan regularly, until mushrooms are cooked through and fennel has browned and caramelised. Transfer to a plate and set aside.
- Cut buns in half using a serrated knife. Spread mustard on the bottom of each bun, and tomato ketchup on the top. Layer lettuce leave, tomato slices, mushrooms and cheese onto the bottom of each bun. Top with a patty, caramelised fennel and bun top. Place a toothpick through the centre of each slider to secure the bun to the patty. Serve hot. [Note: Alternatively, you can set out all the ingredients on individual platters – see above image – and let people create their own sliders.]
Keeping time: Unassembled, the individual ingredients will keep for 4 days in the fridge.