Grilled Bison Sliders with Blueberry Barbecue Sauce
By: Leah Rodrigues
Published: 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.