MEMBER RECIPE
Tangy Grilled Bison Sliders Recipe
By baconaire
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.
INGREDIENTS
- 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
INSTRUCTIONS
- Preheat 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.
- Grill 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.
- Assemble 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!
Member recipes are not tested by the CHOW food team.
