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Alligator Sausage Sliders with Roasted Red Pepper Remoulade

Alligator sliders, you say? Absolutely! These are easy. Turn your alligator sausage into mini burgers with this recipe, served with roasted red pepper remoulade and quick pickled cucumbers.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Servings: 8
Calories: 525kcal
Author: Mike Hultquist

Ingredients

FOR THE ROASTED RED PEPPER REMOULADE

  • 1 roasted red bell pepper seeded and chopped
  • 1 cup mayo
  • ½ cup spicy mustard
  • ½ stalk celery chopped
  • 2-3 cloves roasted garlic
  • Salt to taste

FOR THE PICKLED CUCUMBERS

  • 1 cucumber sliced into thin rings
  • 1 cup apple cider vinegar
  • 1 teaspoon sugar
  • ½ teaspoon dried thyme
  • ½ teaspoon pepper
  • ½ teaspoon salt

FOR THE GATOR SLIDERS

  • 24 ounces alligator sausage
  • ½ small onion chopped
  • 1 jalapeno pepper chopped
  • 1 clove garlic chopped
  • 1 egg
  • ¼ cup panko bread crumbs
  • 2 tablespoons olive oil + more as needed
  • 1 tablespoon fresh chopped cilantro
  • 1 teaspoon Cajun seasonings
  • Salt and pepper to taste
  • 8 toasted buns for serving

Instructions

  • For the remoulade, combine all ingredients in a food processor and process until fairly smooth. Refrigerate until ready to use.
  • For the pickled cucumbers, set all ingredients into a large pan and bring to a quick boil. Reduce heat and simmer about 5 minutes or so. Cool slightly then set into a glass container. Refrigerate until ready to use.
  • For the alligator sausage sliders, heat a small pan to medium heat and add some oil. Add jalapeno and onion and cook about 5 minutes.
  • Add garlic and cook 1 more minute.
  • Add to a large mixing bowl.
  • Remove the casings from the alligator sausages and discard. Add the alligator sausage to the mixing bowl.
  • Add egg, panko, olive oil, cilantro, Cajun seasonings, and salt and pepper. Hand mix. Do not overmix, or it can become rather mealy.
  • Form into 8 patties and cook in a medium-heated pan with a few splashes of olive oil. Cook about 5 minutes per side, or until cooked through.
  • Set onto toasted buns and top with the pickled cucumbers and roasted red pepper remoulade.
  • Enjoy!

Nutrition

Calories: 525kcal | Carbohydrates: 5g | Protein: 15g | Fat: 48g | Saturated Fat: 11g | Cholesterol: 93mg | Sodium: 1130mg | Potassium: 347mg | Fiber: 1g | Sugar: 2g | Vitamin A: 325IU | Vitamin C: 7.1mg | Calcium: 38mg | Iron: 1.7mg