Bacon Spicy Ranch Barbecue Buffalo Sliders

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Colavita Olive Oil for grill
1/3 cup mayonnaise
1 tsp. dry ranch dressing/dip mix
1/4-1/2 tsp. sambal oelek *
11/2 lbs. ground bison (in Oklahoma we call it buffalo)
1/2 lb. ground beef chuck
1/4 cup cold unsalted butter, cut into very small cubes
2 tsp. salt
1/4 cup plum jam
1/3 cup ketchup
1/4 cup Sutter Home Zinfandel
1/2 tsp. black pepper
1 tbsp. Weber Sweet N Tangy BBQ seasoning
1 tsp. vinegar
2 tsp. spicy brown mustard
6 strips bacon
12 soft dinner rolls
1/2 small sweet onion, very thinly sliced
1 cup sliced hamburger pickle slices, drained well


Prepare grill to medium heat and rub with oil.

In a small bowl, mix mayonnaise, ranch mix and sambal (start with 1/4 tsp – increase to taste); reserve.

With a fork, gently mix bison(buffalo), ground chuck, butter, and salt. Form into 12 small, oval or round patties, depending on your roll shape.

Mix jam, ketchup, zinfandel, black pepper, barbecue seasoning, vinegar, and mustard. Divide in half (use half for basting patties, and half for serving).

Grill bacon until crispy; cool and chop/crumble into the mayonnaise, stirring to mix.

Grill patties 4-6 minutes per side, or until just done, basting with half the sauce frequently during cooking.

Partially split rolls and lightly toast on all sides while grilling patties.

To serve, spread inside of rolls with the Bacon Spicy Ranch mayonnaise and place a patty in each. Drizzle sauce over patty and top with onion and pickles. Close roll and serve.

Serves 6 (2 sliders each)