What’s Up, Hungry People

It’s time to meet the king of creole cooking: the alligator. A unusual meat in Ohio, sure, but a staple in many Southern states. And with Mardi Gras just around the corner, I’m in the mood for all things Southern.

I managed to find some gator at Jungle Jim’s and just absolutely had to try it. I’d compare its taste to, what else, chicken – but with more of a steak-like consistency. I decided I wanted to make some easy gator sliders, complete with a tangy take on remoulade.

Here’s What You Need

alligator sirloin: Adds unique flavor and protein to the sliders.
mini sweet red peppers: Brings sweetness and color to the remoulade.
mayonnaise: Base for the creamy remoulade sauce.
celery: Adds crunch and freshness to the sauce.
whole grain mustard: Provides tang and texture to the remoulade.
garlic: Offers a pungent, earthy flavor to the sauce and breading.
capers: Introduces a briny flavor to the remoulade.
dill pickle slices: Adds tanginess and crunch inside and on top of sliders.
panko: Creates a crispy coating for the sirloin.
Cajun spice blend: Gives the breading a spicy, flavorful kick.
onion: Caramelized for sweetness and depth of flavor in the assembly.
quail eggs: Not used in the corrected recipe; appears to be a mistaken inclusion.
eggs: Binds the flour and panko to the sirloin.
flour: First coating layer for the sirloin, helps breading stick.
vegetable oil: Used for frying, provides crispiness to the sirloin.
shredded cabbage: Adds freshness and crunch to the sliders.
slider buns: The vessel for our delicious creation.
salt & pepper: Seasons the dish at various stages for depth of flavor.

Let’s Cook!

The remoulade itself is good on just about anything from gator to seafood, steak, or chicken. I happened to have some leftover mini sweet peppers that had about two good days left in them. I popped them under the broiler until they were blackened and the outside skin peeled off easily.

I’ve made variations of remoulade sauce in the past, and it always turns out delicious. This time, I blended the roasted red peppers along with mayonnaise, the base of remoulade, a touch of whole grain mustard, capers, celery, pickles, and garlic. Pulse the remoulade until it’s mostly smooth but still has some nice chunks.

Meanwhile, if you’re as into caramelized onions as I am, get those started now so they have plenty of time to get nice and browned.

Breading Alligator Sirloin

For the alligator sirloin, I whisked together some panko with cajun seasoning. I wanted the filets to have nice, thick, crunchy crusts, so I dredged the gator first in flour, then in eggs, then into the panko and cajun blend. Let the sirloin rest in the panko crumbs while you preheat the oil – this way, as the panko softens against the alligator meat and eggs, it’s more likely to have other panko stick to it and therefore thicken the crust even more. I even flipped mine after letting it rest in the panko for about five minutes.

alligator meat with breading ingredients

Alligator is similar to chicken where you definitely want to cook it through – there’s no such thing as “medium rare alligator.” Use a thermometer to make sure the internal temp reaches 160-165°F before removing the alligator from the skillet. Mine took about 8-10 minutes to cook through.

While I was at Jungle Jim’s, I also picked up some quail eggs – something I had never tried or cooked with prior to making these!

They were almost too cute to cook. If you can’t get ahold of mini eggs for your mini burgers, no worries. You can fry up regular eggs too!

I assembled my sliders with some fresh shredded cabbage, remoulade, quail eggs, and some optional pickles to top them off. Use a toothpick to secure the sliders so they are extra portable at any Mardi Gras party! Let the good times roll!

Alligator Slider Tips

Choosing Alligator Meat: Opt for tender cuts like sirloin for easier cooking and better texture. Alligator meat can be tough, so a tender cut ensures a more enjoyable eating experience.
Making the Perfect Remoulade: Don’t rush the blending process. Pulse to combine the ingredients, checking periodically for texture. You want a balance between smoothness and chunkiness to add character to your sliders.
Caramelizing Onions: Patience is key. Cook them slowly on medium heat, stirring occasionally. If they start to stick, a little splash of water can help lift those delicious brown bits off the pan without adding extra oil.
Achieving Crispy Breading: Ensure your oil is hot enough before adding the breaded sirloin. It should sizzle upon contact. This prevents the breading from absorbing too much oil and becoming soggy.
Slider Assembly: Balance is crucial. Don’t overload the buns to maintain a good meat-to-topping ratio. Each bite should include a bit of everything.

Alright, Hungry People, we’ve tackled the adventurous world of cooking alligator sirloin sliders together, and I hope you’re feeling pretty proud of stepping out of the culinary comfort zone. Who knew that something as unique as alligator meat could be transformed into such a crowd-pleaser, right? With a bit of spice, some homemade Cajun remoulade, and a touch of culinary bravery, you’ve just expanded your kitchen repertoire in the most delicious way possible.

Remember, the key to great cooking is not just following recipes to the letter but also daring to try something new and unexpected. So, next time you’re pondering what to whip up for your guests or family, why not surprise them with these sliders? They’re not just a meal; they’re a conversation starter. Enjoy, and keep experimenting, because you never know what deliciousness lies around the corner!

Alligator Sliders with Roasted Red Pepper Remoulade

The Starving Chef

Treat your taste buds to these unique alligator sirloin sliders, complete with homemade Cajun remoulade.

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Prep Time 15

Cook Time 30

Total Time 45

Course Mardi Gras, Sandwiches

Cuisine Mardi Gras, Sandwich

Servings

Equipment

Ingredients

16 oz alligator sirloin
6 mini sweet red peppers
⅓ cup mayonnaise
1 rib celery chopped
2 teaspoons whole grain mustard
2 tablespoons garlic minced
1 tablespoon capers
4 tablespoons dill pickle slices + more for topping
1 cup panko
3 tablespoons Cajun spice blend
1 onion chopped
4 quail eggs
3 eggs
1 cup flour
¼ cup vegetable oil for frying
1 cup shredded cabbage
slider buns for serving
salt & pepper to taste

Instructions

Arrange the red peppers on a foil-lined baking sheet. Broil on high, flipping occasionally, until the peppers are blackened and puffy, about 5-10 minutes.
Remove the peppers from the oven and use tongs to peel off the blackened skin. If cooked through, the skin should peel off easily. If not, continue to broil. Cut off the tops and squeeze out the seeds.
Place the peppers into a food processor with the mayonnaise, whole grain mustard, celery, capers, pickle slices, and minced garlic. Season with salt and pepper to taste. Blend until mostly smooth, leaving chunks as desired. Chill until ready to serve.
Pour one tablespoon of oil in a hot skillet over medium heat. Add the chopped onions and cook until browned and caramelized, stirring occasionally, about 15 minutes.
In a small bowl, whisk together the three regular eggs. Have flour seasoned with salt and pepper in a separate bowl. In another bowl, stir together the panko and Cajun seasonings. Pat the alligator sirloin dry, then dip into the flour until covered, then the eggs, letting the excess drip off, then place into the panko. Flip until completely covered. Let rest in the panko until ready to cook.
Preheat the oil over medium-high heat in a large skillet. Place the breaded sirloins in the hot oil. Cook on each side until golden brown, about 4-5 minutes per side, until cooked to 160-165°F.
While the alligator cooks, toast the slider buns. Assemble the cooked alligator on the slider buns with shredded cabbage, remoulade, caramelized onions, and pickles, as desired. Use a toothpick to help keep it all together. Serve hot – enjoy!