Brisket & Buffalo Sliders are the perfect way to combine the lean, earthy flavors of buffalo with the fatty, beefiness of brisket! Chef Britt ties it all together with tangy shallot marmalade and a creamy combo sauce!
WHAT YOU'LL LOVE
- Grinding the brisket in-house rather than using pre-ground beef lets you control exactly what goes into the patty, pairing it with ground buffalo for a leaner, more complex blend
- Mixing the shallot marmalade with red wine vinegar and sugar builds a jammy, tangy condiment that cuts through the richness of the brisket-buffalo blend
- Combining mayo with two different mustards for the sauce layers a creamy base with two distinct tangs, rather than relying on one mustard alone
- Seasoning the patties twice, once in the mix and again right before grilling, builds a stronger crust than a single application would produce
Brisket & Buffalo Sliders
Britt Shoffner
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
14
Prep Time
30 minutes
Cook Time
20 minutes
Calories
1161
Tantalize your taste buds with this recipe for Brisket & Buffalo Sliders! Enjoy a unique blend of earthy and fatty flavors, enlivened by tangy shallot marmalade and a creamy combo sauce.
Ingredients
- 2 lb brisket
- 2 lb lean buffalo/bison, ground
-
1/4 cup, plus more as needed, Cattleman’s Grill Smoky Chipotle Coffee Steak Rub Seasoning
- 1/2 cup prepared mayonnaise
-
1/2 cup American Stockyard Smoky Mustard BBQ Sauce
-
2 tbsp Kozlik’s Triple Crunch Mustard
- 1 lb shallots, sliced thin
- 16 oz red wine vinegar
- 3/4 cup white sugar
- Salt & Pepper, to taste
-
Beef tallow, or other high-heat oil, as needed
-
16 brioche slider buns (see recipe for Beef Tallow Brioche Buns)
Directions
To make the condiments:
- For the shallot marmalade, thinly slice the shallots, and place into a large saucepan or cast-iron skillet.
- Add red wine vinegar and sugar to the pan and bring to a boil over medium-high heat. Stirring occasionally, cook until the shallots become translucent, and the liquid becomes absorbed and thickens slightly. Add salt and pepper to taste and adjust seasonings as desired. Allow to cool and reserve for further use.
- For the combo sauce, simply combine prepared mayo with American Stockyard Smoky Mustard BBQ Sauce and Kozlik’s Triple Crunch Mustard.
To make the custom grind/burger mix:
- Chill the components to your meat grinder, and keep the meat chilled before grinding. Trim excess fat from brisket, if preferred, and slice into strips to pass through the grinder. Feed brisket through the grinder set up with a medium-sized die.
- No more than an hour before grilling your burgers, mix ground brisket and ground buffalo with Cattleman’s Grill Smoky Chipotle Coffee Steak Rub by hand until evenly blended.
- Portion your patties between 4-5 ounces per slider (or desired size for larger burgers) and shape into patties, making them slightly wider than your bun.
To grill/finish:
- Set up your grill for high-heat, direct grilling, with a cast-iron griddle in place over the heat source. For the Yoder Smokers Pellet Grill, remove the diffuser plate, and put the cast-iron griddle attachment onto the left side and set the temperature to 400-450°F.
- Coat your cast iron griddle with beef tallow, or another high-temperature oil to season.
- Right before grilling the patties, season the outside of each pattie with more Cattleman’s Grill Smoky Chipotle Coffee Steak Rub to achieve an excellent crust while grilling.
- Cook the patties to your desired internal temperature.
- To build the sliders, place a small amount of mayo/mustard combo sauce on the bottom bun, followed by the grilled patty, followed by a small heaping of shallot marmalade, and topped with the remaining bun. Consume and enjoy immediately!
Recipe Note
Recipe FAQ
Why grind the brisket in-house instead of using pre-ground beef?
Grinding it yourself gives you control over the exact texture and fat content, and lets you pair it with ground buffalo for a blend leaner and more complex than a standard pre-ground patty.
Why cook the shallots down with red wine vinegar and sugar instead of serving them raw?
Simmering them until translucent and the liquid thickens builds a jammy, tangy marmalade that cuts through the richness of the brisket-buffalo blend, rather than the sharper bite raw shallots would add.
Why combine mayo with two different mustards for the sauce?
Layering the smoky mustard BBQ sauce with the triple crunch mustard builds two distinct tangy notes into one creamy base, rather than relying on a single mustard to carry all the flavor.
Why season the patties twice, once in the meat mix and again right before grilling?
The second application right before cooking builds a stronger, more developed crust on the surface than seasoning only once during mixing would produce.
What internal temperature should the brisket-buffalo patties actually reach?
This recipe's own directions only say to cook "to your desired internal temperature," without stating a target. A blend of ground beef and ground buffalo needs to reach a minimum internal temperature of 160°F to be safe — check with an instant-read thermometer rather than relying on visual doneness alone.
How indoor-friendly is this recipe?
5 out of 5 — a well-seasoned cast iron griddle or skillet on the stovetop can sear these patties exactly the way the outdoor griddle setup does here.
Recipe Highlights
In-house ground blend: Combines brisket and buffalo for a custom texture.
Cooked-down shallot marmalade: Builds jammy tang to cut through richness.
Double-mustard combo sauce: Layers two distinct tangy notes into one sauce.
Twice-seasoned patties: Builds a stronger crust than a single application.
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Nutrition
Nutrition
- Nutrition Serving Size
- 16.18 oz
- per serving
- Calories
- 1161
- Carbs
- 36 grams
- Protein
- 66 grams
- Fat
- 82 grams
- Sodium
- 602 milligrams
