Buffalo, Quinoa and Wild Mushroom Slider

Buffalo, Quinoa and Wild Mushroom Slider

Looking for a slider recipe that will drive your customers wild? Sweet and lean bison meat and earthy wild mushrooms give these gourmet sandwiches an irresistibly appetizing umami flavor that will leave your lunch crowd hungering for more.


  • Micro greens - 1 tbs.
  • Salt and pepper mix - As needed
  • Buffalo slider patty - 3 oz.
  • Marie’s® Creamy Avocado Poblano - 1/2 oz.
  • Brioche slider bun - 1 each
  • Phase® Liquid Butter Alternative - 1/2 oz.
  • Bamboo knot pick - 1 each
  • Quinoa, cooked prepared - 1 oz.
  • Mushroom Ragout - 1 oz.

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Adjust measurements based on the number of servings


  1. Place the Phase on the griddle to get hot, season the buffalo patty with salt and pepper. Place the patty on the griddle and sear to a golden brown on both sides. 

  2. Cook the patty until an internal temp of 155F. degrees is achieved. Heat the mushroom ragout and quinoa on the griddle until they are warm through. Place on top of the buffalo patty.

  3. Place the slider bun on the griddle to heat up. Place the patty on the heel of the bun, drizzle the dressing over the burger and top with the micro greens.
  4. Close the burger with the top bun and pick the top with a bamboo knot pick.


Mushroom Ragout

  1. Garlic, chopped - Cup .25
  2. Phase® Liquid Butter Alternative - oz. 4
  3. Thyme fresh, chopped - tbs. 5
  4. Mushrooms domestic, sliced thick - lbs. 2
  5. Shallots, chopped - Cup .25
  6. Oyster mushrooms, pulled - lbs. 2
  7. Cremini mushrooms, sliced thick - lbs. 2
  8. Sherry wine - Cups 2
  9. Black pepper, ground - tbs. 2
  10. Kosher salt - tbs. 2
  1. Heat the sauté pan with Phase until hot and cook the garlic and shallots, then add in the mushrooms and sauté until soft.

  2. Deglaze the pan with sherry wine and add in the seasonings and thyme. Cook until all the wine is absorbed into the mushrooms.

  3. Place the ragout in a holding container until service.
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