Maggots are one of the best sources of protein you can get. I’m pretty sure that Andrew Zimmern has been preaching about how delicious they are for years now.
Normally, I think they are fried, but why not fold them into a delicious slider recipe. It makes the slider oh-so-juicy.
And remember, whenever possible use organic maggots that have been locally raised.
Yield: 12 sliders
1 pound ground beef
1/2 cup white rice, cooked
6-8 ounces cheddar cheese
12 slider buns
Salt and pepper
Spiders and other scary stuff
1) Mix cooked rice with ground beef then form 12 small patties with the mixture. I used long white rice, but if I made these again, I would try it with arborio I think.
2) Season slider patties with salt and pepper and cook in a skillet for about 3-4 minutes per side over medium-high heat.
3) Meanwhile, split buns in half and toast in a 350 degree oven for 5 minutes.
4) Add cheese to buns and return to oven to melt the cheese.
5) Add patties to buns and garnish with lettuce, onions, pickles, etc.
Maggots Look Like Rice!
It’s pretty obviously rice. In a dark room though with a well-labeled “Maggot Sliders” sign, you could easily get away with it.
This is a fantastic use for leftover rice if you happen to have any. If you’re making fresh though, I might recommend using a fatter rice like arborio. My long grain rice ended up looking too much like, well, rice.
Even though these are at least half gimmick, it’s still important to make a good slider. People will still want to eat them! So mix your rice in with some good ground beef and then form about 12 even patties with the mixture. Season them really well with salt and pepper.
While you could grill these guys, I just seared them in a hot skillet over medium-high heat with a drizzle of olive oil until they were nice and browned on both sides.
Mine took about 3-4 minutes per side to be cooked the way I like them, which is medium.
In my opinion, the best slider buns are the savory King’s Hawaiian potato rolls that you can buy in the deli or bakery section of most stores these days. They are light and buttery and perfect for sliders.
I just cut mine open and toast them in a 350 degree oven for about 4 minutes. Then I pile on some cheese, which is optional of course.
Add the buns back to the oven for a minute to melt the cheese and then pile on all the slider patties.
You could serve these with a wide range of toppings including sliced onions, pickles, lettuce, and the normal condiments.
Plastic flies are optional, but encouraged.
The most important part about these sliders is that they are actually really tasty. Nice and simple, but would be a great party treat.
I do think that with the correct lighting, you could convince anyone under the age of 10 that these were maggots!