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Mushroom Bison Sliders

10

30

Mesquite

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

  • olive oil

  • 2 Slices reduced fat cheddar cheese

  • 8 Slices Roma Tomatoes, sliced into 1/4" rounds

  • 4 Tablespoon Dijon mustard

  • Iceberg lettuce

  • 1

    The ingredients make for 8 sliders. Set the grill to 350 degrees F.
  • 2

    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

  • 3

    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

  • 4

    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

  • 5

    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).
  • 6

    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

  • 7

    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

  • 8

    Skewer with a toothpick or wooden stick if needed. Enjoy!

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