You didn’t ask but here’s a helpful money-saving grocery shopping tip. If you’re buying meat, go in the morning. The early morning. That’s when the sales happen. Note: If you go to my grocery store, I will take you down over some half-priced, organic, grass-fed beef. Be warned. I have a problem. Some may call it meat hoarding. I call it smart shopping. I’m a sucker for a sale. Put a sticker on it, and it’s going in my cart. My latest bargain was a five pound family pack (reminder: one other person lives here) of ground beef. We separated it into five, one-pound portions and froze four of them. I used one pound to make these sliders. These cute, cheesy, delicious sliders. And now I will make them four more times. But here’s the thing. I don’t eat hamburger buns anymore and you can only wrap a burger in lettuce so many times and pretend that it’s just as good as a soft, carby bun before you lose it. So I made some potato “buns,” if you will. I sliced a potato and roasted the rounds with a little olive oil and just like that you’ve got yourself a gluten free, carbo-loaded burger holder. You won’t need french fries with these sliders because, well, your burger’s sitting right between them. I used blue cheese in the burgers. Feel free to use any cheese that you’d like. I highly recommend blue cheese but I won’t be a blue cheese pusher. I mean, blue cheese and beef is only one of the best culinary combinations to exist…ever, but whatever, you decide. The cheese gets all melty and has such bold flavor that it doesn’t get lost in the burger. I think the blue cheese really makes these. But again, pick your own cheese. No really, it’s up to you. Right now we’re in the middle of Sandy waiting for the worst to hit and hoping we don’t lose power. I have a freezer full of beef. It’s a stressful thing, meat hoarding. Stay safe. Blue Cheese Sliders with Gluten Free Potato “Buns” For sliders Ingredients: 1lb ground beef (I used 93/7) 2 ounces blue cheese, crumbled (check to be sure yours is gluten free if it matters to you) 3/4 teaspoon oregano 1/4 teaspoon crushed red pepper 1/4 teaspoon kosher salt 1/8 teaspoon black pepper lettuce, tomato, onion, ketchup, mustard, etc for topping For potato “buns” Ingredients: 2 large russet potatoes (*nerd alert* pick some with more of a round cross-section than oval) 1 teaspoon extra virgin olive oil 1/4 teaspoon kosher salt Directions:
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Posted on October 29, 2012