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
This recipe serves:
2
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 Pound | ground bison, 94% lean |
| 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 |
Steps
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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