Featuring the culinary pioneering staff of the five Di Bruno Bros. stores, guests tasted the teams’ decadent slider recipes and voted on their favorite while washing down these beauties with craft beers from Deschutes Brewery.
In case you missed it, here’s a recap of the five sliders dreamed up by our culinary wizards (with the winner of the showdown saved for last).
Creamy. Meaty. Salty.
Take Stilton blue cheese, spread on a little La Colombe Coffee Caramel spread and add a slice (or eight) of Mole Salami.
Sweet. Salty. Fruity. Crunchy.
Cover your favorite bacon in plenty of chocolate, slice up a pickle for your burger and more for the side, layer in some jalapeño raspberry jam (or give it some earthy vibes with Tait Farm Strawberry Rhubarb Jam) and crunchy peanut butter from PB and Jams, and top with the a piece of gold ol’ American cheese.
Meaty. Oniony. Savory.
Melt Challerhocker cheese onto your patty of choice, spread on the Tishbi onion cabernet jam between layers of pancetta from 1732 Meats, and toss in some balsamic-dressed arugula. Top with umami-esque sautéed oyster mushrooms and a finish with a fancy fried quail egg.
Cheesey. Spicy. Nutty.
Dress your burger with some melted Marcel Petite Comté, spread on ample amounts of PB and Jams “Hot or Not” spicy peanut butter and stack on some Brooklyn Brine Chipotle carrots.
Creamy. Crispy. Full of zing.
Start with one of our favorite burger blues, Chiriboga, layer in your favorite and most crispiest bacon. Don’t forget Sir Kensington’s spicy chipotle mayo and the hot sauce for plenty of zing.