Sliders are exceptionally easy to make. You form any meat into a ball, bake it or grill it. In fact, meatballs and sliders are first cousins so check out this post, and the link in it to find a slew of other “Meat-Into-Ball” recipes. Rocket scientists need not apply to put together a slider, monkeys can be a success here. You know what the problem is with making something this easy? You make it a lot, and it gets boring. Fast.
I’ve made several kinds of sliders over the past weeks on Food Prep Sunday. I’ve used various cheeses, ground turkey or ground beef. I can say they were all pretty great to eat, but none… NONE have rocked my world like this recipe made with ground BISON meat below. Yes.
The Bison Slider.
This recipe is inspired by the flavors of Tuscany, and while theses aren’t the exact ingredients you’ll find in every Tuscan recipes, you’ll love the unique flavors united here. Joined in a holy matrimony of amazing balls, AMAZEBALLS… errr…..
These Bison Sliders:
How to make Bison Sliders with a Tuscan Flair
- 1.25 lbs. of ground bison
- 1/2 cup red onion, finely diced
- 1/2 cup almond flour
- 1/4 cup pine nuts
- 1/4 cup sun-dried tomato, finely diced
- 1 egg yolk
- 5 sage leaves, finely diced
- 1/2 tsp. pink Himalayan salt
- 2 tsp. of olive oil
Preheat the oven to 375 degrees. Caramelize the red onion in a pan with a teaspoon of olive oil. When onions are soft, brown, and slightly sweet to taste add to a large bowl. In the same hot pan, add another teaspoon of olive oil, and the pine nuts. Toast them until they are just slightly browned (about 3-5 minutes). Add the pine nuts to the same bowl as the red onion. Add remaining ingredients to the bowl, give them a good stir to make sure they are equally mixed together, adding in the egg and bison meat in LAST. With your hands, gently fold the meat into the other ingredients. The meat to non-meat ration does not have to be perfect! Over mixing the meat can make it rubbery and dense, so just few good folds will do.
I used an ice cream scoop to create equal-sized bison sliders (12 to be exact), and bakes them for 18 minutes.
I had 4 of these guys for lunch today, and since they were such a great mix of fats, and protein I wanted to add a little carb to balance it out and fill me up. I used a corn tortilla to wrap them in, and it’s too bad I haven’t tried out this sweet potato “bun” recipejust yet, because it looks like a great way to serve these bison sliders.
Here’s to your Monday being less ridiculous than you anticipated!