Tangy Grilled Bison Sliders Recipe baconaire

• 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

1. Preheat grill over medium heat.
2. Drizzle radicchio and onions generously with olive oil, then sprinkle with salt and pepper.
3. Grill vegetables until tender and just crispy around edges, approx 8-10 mins for radicchio and 6-8 mins for the onions.
4. Roughly chop the radicchio and set aside with the onions.
5. Grill the bison patties to preferred doneness, although medium rare is suggested.
6. Add cheese to burgers about 1 minute before theyre done so it can melt.
7. Meanwhile, butter the ciabatta rolls and toast on grill.
8. Assemble the sliders: smear about 1 tbsp of Green Goddess on insides of each bun.
9. 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!

ciabatta rolls, ground bison, head radicchio, red onion, provolone cheese, kosher salt, extra virgin olive oil, butter

Taken from www.chowhound.com/recipes/tangy-grilled-bison-sliders-28735 (may not work)