Spring Fever: Part Two

Spring is near and we have your food covered! Spring Fever is a 3 part content series with spring themed recipes by Kasey Bell, including Picnic Food, a St. Patrick's Day Bash, and an Easter Feast.

Part two: A St. Patrick's Day Bash! Black and Bleu Sliders with Sweet Potato Fries

Turn your home into an Irish pub this St. Patrick's Day with Black and Bleu Sliders and Sweet Potato Fries! This meal is inspired by a burger I had at an Irish pub in downtown Los Angeles, CA.

Black and Bleu Sliders

Makes 12 Sliders

1 lb black angus ground beef

12 soft serve dinner rolls sliced in half and toasted in the oven

1 egg

1/2 onion

2 cloves of garlic

1 tsp freshly ground black pepper

1 tsp kosher salt

1/2 cup crumbled bleu cheese

1/4 cup Guiness beer

1/4 beef stock

Sweet Potato Fries

1 lb sweet potatos, cut into wedges

1 tbl kosher or sea salt

2 tbl canola oil

Preheat oven 400 degrees Fahrenheit. Place the sweet potato wedges on a baking sheet and toss with salt and oil, bake in the oven for 15 minutes each side or until golden and crispy. In a bowl combine black angus ground beef, egg, salt, pepper. Using a hand grater, grate the onion and garlic into the bowl, mix and form 12 slider patties to fit the rolls. Cook the slider patties in a skillet a few minutes each side, or until desired doneness. In a saucepan combine the Guiness beer and beef stock over medium high heat, reduce the mixture until a thick syrup consistency. Serve sliders on a dinner roll with bleu cheese and the glaze, any other burger fixins (lettuce, tomato, onion, etc.) are optional but we found that a thin slice of red onion was perfect.