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Buffalo-Brisket Sliders with Special Sauce

Photo: Greg Dupree
Active time 40 mins
Total time 40 mins

Serves 8 (serving size: 2 sliders)

This is the burger everyone will be talking about and wanting the recipe for. It’s OK, you can demure and tell them it’s your secret recipe—we won’t tell. The mayo-based “special sauce” gets heat and sweetness from red pepper jelly; a briny edge from dill pickle relish; and a little lemon, onion, and garlic to balance it all out. Buffalo (also called bison) has a sweet and rich flavor and is a low-fat, nutrient-dense food. We mix in rich and flavorful brisket to maximize this burger’s taste and juiciness. Pressing each patty once it hits the hot pan helps develop a good sear that will lock in the burger juices.


  • 1/4 cup canola mayonnaise
  • 1 1/2 tablespoons red pepper jelly
  • 1 1/2 teaspoons dill pickle relish
  • 1 1/2 teaspoons grated white onion
  • 3/4 teaspoon fresh lemon juice
  • 1/8 teaspoon garlic powder
  • 1 1/2 teaspoons kosher salt, divided
  • 16 ounces ground buffalo
  • 8 ounces ground beef brisket
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon black pepper
  • Cooking spray
  • 2 teaspoons olive oil, divided
  • 2 (4-oz.) heads radicchio, each cut into 4 wedges
  • 1 teaspoon red wine vinegar
  • 16 (1 1/4-oz.) whole-wheat slider buns, lightly toasted

Nutrition Information

  • calories 416
  • fat 18.7 g
  • satfat 4.9 g
  • monofat 6.9 g
  • polyfat 3.3 g
  • protein 27 g
  • carbohydrate 38 g
  • fiber 2 g
  • cholesterol 52 mg
  • iron 2 mg
  • sodium 778 mg
  • calcium 97 mg
  • sugars 7 g
  • Est. Added Sugars 7 g

How to Make It

  1. Whisk together mayonnaise, jelly, relish, onion, lemon juice, garlic powder, and 1/4 teaspoon salt.

  2. Using your hands, gently mix buffalo, brisket, and Worcestershire sauce in a medium bowl just until combined. Gently divide mixture into 16 portions. Sprinkle evenly with black pepper and 1 teaspoon salt.

  3. Heat a large cast-iron skillet over high. Coat hot pan with cooking spray. Add 8 meat portions to pan. Using a flat heatproof spatula, press each portion into a 4-inch patty (it's OK if the edges are a little craggy). Cook until burger edges are very crispy and patties are cooked through, 3 to 4 minutes per side. Transfer to a plate; cover loosely with aluminum foil to keep warm. Repeat procedure with remaining 8 meat portions.

  4. Wipe skillet with a paper towel. Add 1 teaspoon oil to pan; heat over medium-high. Add radicchio; cook until lightly charred and crisp-tender, 2 to 3 minutes per side. Transfer to a cutting board, and roughly chop. Toss together radicchio, vinegar, remaining 1 teaspoon oil, and remaining 1/4 teaspoon salt in a bowl.

  5. Spread about 1 teaspoon mayonnaise mixture on bottom halves of buns. Top evenly with meat patties and radicchio. Cover with top halves of buns.