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