Grilled Bison Sliders with Blueberry Barbecue Sauce

June 6, 2014

Grilling season is all about experimenting with new ingredients and dishes under hot coals.  Burgers are one of the first meals I make on the grill because they are one of the easiest.  This year, I am working with bison meat.  It has a strong meaty flavor but with less fat than turkey or beef.  These amazing sliders pair a bison patty with a fruity blueberry sauce, tart goat cheese and pickled red onions.  Serve with your favorite burger sides.

Grilled Bison Sliders
Recipe Courtesy of The Bison Council

1 lb ground bison (90% lean)
4 oz virgin olive oil
2 tbsp minced garlic
4 tbsp minced parsley
Salt and pepper to taste
6 tbsp fresh goats milk cheese, room temperature
8, 2½ inch diameter rolls or buns
2 oz butter
½ cup minced Spanish onion
2 tbsp minced jalapeno
3 tbsp olive oil
1½ cup rice wine vinegar for barbecue sauce
2 oz rice wine vinegar for onions
½ cup brown sugar
½ cup Dijon mustard
½ cup ketchup
2 tsp Tabasco
2 pt fresh blueberries
1 red onion
1 tbsp sugar

Bison Burger:
In a mixing bowl, combine meat, oil, garlic and seasoning.

Gently form 8, 2-ounce patties, approximately 1¼ inches thick and 2½ inches in diameter.

Butter and toast buns.

Grill burgers until desired temperature (for medium rare, about 3 minutes per side).

To assemble, spread 1 tablespoon of goat cheese on bottom bun, followed by onions and burger. Drizzle blueberry barbeque sauce over burger and top with bun, serve.

Blueberry Barbecue Sauce:
Using a heavy saucepan, sweat onions and peppers in oil until tender (about 2-3 minutes).

Add vinegar, sugar, mustard, ketchup and Tabasco, bring to a simmer.

Add blueberries and cook for 5 minutes, cool at room temperature.

Blend in a blender or food processor, strain and reserve.

Marinated Red Onions:
Julienne onion from stem to blossom, 1/8 inches thick.

In a mixing bowl, dissolve sugar in vinegar.

Add onions, season with salt and pepper. Let sit for 1 hour.

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