Traeger Kitchen
Mushroom Bison Sliders
Prep Time
10 Minutes
Cook Time
30 Minutes
Effort
Pellets
Mesquite
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.
Ingredients
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
olive oil
2 Slices reduced fat cheddar cheese
8 Slices Roma Tomatoes, sliced into 1/4" rounds
4 Tablespoon Dijon mustard
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 pattiesIngredients
1 Pound ground bison, 94% lean
1 Tablespoon smoked paprika
1 Teaspoon cayenne pepper
1/3 Cup green onion
1/3 Cup cilantro, chopped
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.Ingredients
16 Large cremini 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.Ingredients
As Needed olive oil
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.Ingredients
2 Slices reduced fat cheddar cheese
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.Ingredients
8 Slices Roma Tomatoes, sliced into 1/4" rounds
4 Tablespoon Dijon mustard
As Needed Iceberg lettuce
8
Skewer with a toothpick or wooden stick if needed. Enjoy!