By Traeger Kitchen
Toss the bun and make them petite, this protein-rich finger food is a fun and healthy appetizer. They’re capped in mushrooms for easy handling and taste Traeger-tastic.
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|1 Pound||ground bison, 94% lean|
|1 Tablespoon||smoked paprika|
|1 Teaspoon||cayenne pepper|
|1/3 Cup||green onion|
|1/3 Cup||cilantro, chopped|
|16 Large||cremini mushroom caps|
|As Needed||Olive oil|
|2 Slices||reduced fat cheddar cheese|
|8 Slices||Roma Tomatoes, sliced into 1/4" rounds|
|4 Tablespoon||Dijon mustard|
|As Needed||Iceberg lettuce|
The ingredients make for 8 sliders. Set the grill to 350 degrees F.
Mix ground bison with the seasonings and form into 8 small patties
1 Pound ground bison, 94% lean
1 Tablespoon smoked paprika
1 Teaspoon cayenne pepper
1/3 Cup green onion
1/3 Cup cilantro, chopped
Thoroughly wash the mushrooms. Chop the stem off the mushroom caps. Using a small knife or spoon, carefully scrape out the inner black portion of the mushroom caps.
16 Large cremini mushroom caps
Spray the caps with a little olive oil, then toss them face down on the grill for no more than 8 minutes. This will help soften them a bit.
As Needed Olive oil
Add the bison patties to the grill and cook for about 10 minutes. Then, flip them over to cook for another 5 minutes or so (to desired readiness).
Cut each cheese slice into 4 equal squares, then place the square of cheese on each slider and let the cheese melt on the slider for 1 – 2 minutes.
2 Slices reduced fat cheddar cheese
Assemble the slider. Squeeze a bit of Dijon into one of the caps, then add maché (lettuce), 1 tomato slice, the bison patty and then top with the other mushroom cap.
8 Slices Roma Tomatoes, sliced into 1/4" rounds
4 Tablespoon Dijon mustard
As Needed Iceberg lettuce
Skewer with a toothpick or wooden stick if needed. Enjoy!