Tangy Grilled Bison Sliders
Game meats like bison, elk, and venison are very popular up here in the high country, so I try and incorporate them into my cooking as often as possible. Came up with this recipe on a whim last summer, after a long day of swimming and cold beers at a friends house. All the elements come together in juicy, sweet, creamy, crunchy, tangy harmony.
- 6 mini ciabatta rolls, halved
- 1 1/4 lb ground bison, formed into 6 small pattied
- 1 large head radicchio, quartered
- 1 large red onion, peeled and sliced into 1/4" thick discs
- 6 slices sharp provolone cheese
- Green Goddess dressing (store-bought or homemade)
- Kosher salt and ground black pepper
- Extra virgin olive oil
- 3 tbsp butter
1Preheat grill over medium heat. Drizzle radicchio and onions generously with olive oil, then sprinkle with salt and pepper. Grill vegetables until tender and just crispy around edges, approx 8-10 mins for radicchio and 6-8 mins for the onions. Roughly chop the radicchio and set aside with the onions.
2Grill the bison patties to preferred doneness, although medium rare is suggested. Add cheese to burgers about 1 minute before they’re done so it can melt. Meanwhile, butter the ciabatta rolls and toast on grill.
3Assemble the sliders: smear about 1 tbsp of Green Goddess on insides of each bun. Place 2-3 onion rings on bottom bun, followed by a burger patty, then top with a handful of radicchio.Place top bun on, and enjoy!
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