For those of you in the United States, I hope you’re having a wonderful Fourth of July weekend. For everyone else, I hope you’re having a wonderful weekend. Since it’s the 4th of July weekend I thought it was apropos to make sliders. Also, since my new motto is “if I’m going to eat meat, it’s going to be weird meat”, I decided to make bison sliders. Not that bison is really all that weird, it is at least unusual. I served the sliders with a side of truffle fries and a kale and Brussels sprouts salad.
Makes 9 sliders
- 1 lb ground bison
- 1 yellow onion, chopped
- 1 tbsp unsalted butter
- 2 tbsp olive oil
- ¼ cup red cooking wine
- 4 oz sharp cheddar
- Potato rolls
- Dijon mustard
- Kosher salt and ground pepper to taste
In a large pan over medium heat, melt the butter. Add the olive oil and heat for a minute. Add the yellow onion and cook until caramelized, about ten minutes. Add the red cooking wine and cook until reduced. Turn off heat and set aside.
Shape the ground bison into nine patties and season with salt and pepper to taste. Spray a large pan with non-stick cooking spray and heat over medium high. Cook the patties three at a time, about five minutes on each side to sear and cook to medium rare. Once cooked, allow the patties to rest.
While the patties are resting, preheat oven to 350 degrees. Arrange the potato rolls on a baking sheet, with a slice of sharp cheddar on one half of the roll. Toast the rolls until cheese is melted.
Assemble the sliders by layering the bison patty on the cheese followed by the caramelized onion and arugula. Smear Dijon mustard on the top half of the potato roll and serve.