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Mushroom Bison Sliders

Mushroom Bison Sliders

By Traeger Kitchen

Toss the bun and make them petite, this protein-rich finger food is a fun and healthy appetizer. They’re capped in mushrooms for easy handling and taste Traeger-tastic.

Prep Time

10 Min

Cook Time

30 Min

Pellets

Mesquite

Ingredients

Number of People Serving

2

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Units of Measurment:
main
1 Pound Bison, ground
1 Tablespoon smoked paprika
1 Teaspoon cayenne pepper
1/3 Cup green onion
1/3 Cup cilantro, chopped
16 Large Cremini Mushroom Caps
As Needed olive oil
2 Slices reduced-fat cheddar cheese
8 Slices Roma Tomatoes, sliced into 1/4" rounds
4 Tablespoon Dijon mustard
As Needed Iceberg lettuce

Step

  • 1

    The ingredients make for 8 sliders. Set the grill to 350 degrees F.

  • 2

    Mix ground bison with the seasonings and form into 8 small patties

  • 3

    Thoroughly wash the mushrooms. Chop the stem off the mushroom caps. Using a small knife or spoon, carefully scrape out the inner black portion of the mushroom caps.

  • 4

    Spray the caps with a little olive oil, then toss them face down on the grill for no more than 8 minutes. This will help soften them a bit.

  • 5

    Add the bison patties to the grill and cook for about 10 minutes. Then, flip them over to cook for another 5 minutes or so (to desired readiness).

  • 6

    Cut each cheese slice into 4 equal squares, then place the square of cheese on each slider and let the cheese melt on the slider for 1 – 2 minutes.

  • 7

    Assemble the slider. Squeeze a bit of Dijon into one of the caps, then add maché (lettuce), 1 tomato slice, the bison patty and then top with the other mushroom cap.

  • 8

    Skewer with a toothpick or wooden stick if needed. Enjoy!

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