It’s super bowl Sunday!!! Cheers to your home team, your parties and all the celebrations! Make these dishes for your party and they’re sure to be crowd pleasers! Here are two of the most loved dishes of the day…of any game day really; the burger and the dip! [this is a tee shirt slogan in the making]
So I took the traditional burger recipe and teamed it up with a recipe I got off of self.com- threw in some secret ingredients of my own, and created a “stacked bison burger atop a toasted brioche bun, and layered with spicy aioli and smoked bacon”!!! Now THAT’S the right way to burger!
I added in some fresh cilantro, avocado slices, and pepper jack cheese!
But wait, there’s more! I didn’t stop at the bison burger, oh no… I took it further and stepped up my dip making game! I tried (for the 3rd time) to make my friend Michelle’s famous buffalo chicken dip! It’s delicious, it’s delicious, it’s…. delicious!
I don’t know if you can tell from the photo, but that red layer you see on top is Frank’s Red Hot! It MAKES the dip! I totally evened out the healthy to unhealthy ratio by using organic tortilla chips also!
For the bison burger you’ll need:
- 1 pound of ground bison meat (I used grass fed bison from Wholefoods)
- half of a medium white onion- finely chopped
- 1 tsp coconut oil
- 1/4 cup fresh cilantro
- 1 1/2 teaspoons ground ginger
- 2 teaspoons garlic powder
- 1/4 cup soy sauce
- fresh ground pepper
- 4 brioche buns (or opt for your favorite low carb bread)
- spicy aioli (recipe to follow)
- avocado
- pepper jack cheese
- uncured, nitrate free, smoked bacon
The method:
In one skillet cook your bacon slices. In another skillet heat up the coconut oil and saute the onions. Toss the onions in with the bison meat, along with the ginger, soy sauce, ground pepper, garlic powder, and roll into patties. Cook to your liking on an un-greased skillet and set aside.
Melt some grass fed butter on a pan and place the brioche buns face down on the pan until they are golden brown and crispy. Remove and top with spicy aioli, the bison burger, bacon, cilantro, avocado and cheese! Enjoy!
For the aioli:
- 1/3 cup mayo (I used the Ojai Cook brand made with cage free eggs, free of hydrogenated oils, and organic)
- 1-2 teaspoons sriracha sauce or your favorite hot sauce (depending on how hot you want it)
- garlic powder to taste
- Mix it all together in a small bowl and serve it up on your toasted brioche buns!
Michelle’s famous buffalo chicken dip!
What you’ll need:
- 1 1/2 cup cubed chicken
- 9-12 oz Franks Red Hot (psst, this is a hot sauce NOT a sausage brand….errr I made this mistake on try 1)
- 3/4 cup finely chopped celery
- 2 (8oz) cream cheese – cubed
- 1 cup bleu cheese dressing
- 1 cup shredded cheddar cheese
The method:
Cook the chicken and add in the red hot sauce, remove from heat and toss in the celery, cream cheese, bleu cheese, and pour into a 9×13 in. pan. Top with the cheddar cheese and bake for 30 minutes at 350 degrees. Enjoy with your favorite tortilla chip!
I hope you enjoy your game day and tag me in any food posts so I can see what you’re making for your party! Cheers to winning! We.are.all.winners.here.
xoxo- Jess