Bison Sliders with Sweet Potato Fry Buns

Here’s a bite-sized twist on an old classic from our friend The Kitcheneer – and just in time for your Memorial Day celebrations!

Recipe: Bison Sliders with Sweet Potato Fry Buns

Recipe & Photography by The Kitcheneer. Be sure to check out her blog here.

Serves: 4
Prep time: 10 mins
Cook time: 10 mins
Method: Grilling

Ingredients (Sliders):

1 lb. ground bison
1 tsp each of salt & pepper
1 large, spiralized sweet potato
1 tbsp olive oil

 

Ingredients (Aioli):

3 tbsp mayo
1 tbsp sundried tomatoes
1 garlic clove

Directions:

  1. Preheat oven to 400 F.
  2. Heat a skillet on medium heat and add spiralized sweet potato.
  3. Toss olive oil with the sweet potatoes and saute for 5 minutes or until sweet potato is softened.
  4. In a greased muffin tin, fill 8 cups with the sweet potato curly fries.
  5. Bake curly fry buns for 10 minutes.
  6. Preheat grill or grilling plate on medium heat.
  7. Combine ground bison with salt and pepper and form into small 2″ patties.
  8. Grill patties for 6 minutes (3/side).
  9. In a food processor, combine all aioli ingredients and blend until smooth.
  10. Top each bun with a patty and add a little sun-dried tomato aioli and top with your favorites!

 

 

 

As I have mentioned before, there is no grilling “season” at our house. We grill all year round. Even if it means Jake is shivering outside in a hoodie holding a spatula. Every day is a good grilling day. Even if you have to hold an umbrella.

So when the world officially declares it “Grilling Season” I roll my sleeves up and write a million grilling recipes to share with you all summer long.

And when you happen to make sliders that include the fries as a bun. You have to give yourself a pat on the back. Because that’s pretty genius if I do say so myself. But I may be biased ;).

So let’s talk sliders. The all American appetizer/pub food.

And since Memorial Day is quickly approaching which means honoring our fallen heroes and celebrating our freedom because of them. Which means after doing the Murph WOD in the AM it’s all about grilling and relaxing with friends and family by the pool (preferably) or in the shade of your backyard patio.

I made these sliders with bison. Not just any bison. But bison from The Honest Bison. Which means it’s extra tender, juicy, and full of flavor. They take pride in the quality of their meat and it is 100% naturally grass-fed Bison, humanely raised with no grains, no hormones and no feedlots. Need I say more?

As I was saying, for the base of these sliders I used 100% grass fed ground bison and I seasoned them pretty simply as they really don’t need much. Just some salt, pepper, cream of tartar (my secret for extra juicy burgers), and a pinch of cayenne pepper. Again, I likey the spicy.

From here, I got the idea to make buns from sweet potato. But I have done that before and it’s pretty good. But then I got to thinking about curly fries and that’s when I pulled out my spiralizer, softened the noodles in a pan, and packed them into a muffin tin and made sweet potato curly fry buns. Save the applause for the end of this post.

For eating Whole30 most of the time, burgers can get kinda…blah. You know, going bunless or wrapping it in lettuce (my favorite) but these are absolutely PERFECT for your Memorial Day BBQ for everyone. And if you happen to be on a Whole30, no one will know the difference. They will be too thrilled with the idea of eating a burger and french fries all in one bite!

And because that wasn’t enough fun I took these sliders a step further with a sun-dried tomato aioli. Because it’s practically summer and I love any excuse to use sun-dried tomatoes. And don’t worry, it’s nothing too fancy to make. All I did was take some home made mayo or Primal Kitchen makes a great choice too. I stirred in some chopped sun-dried tomatoes from a jar with a little bit of the oil, garlic, and a little mayo. That’s it!

I think these sliders would make a great addition to any BBQ, summer dinner party appetizer, or a great Father’s Day recipe!

Let’s get grillin’.

– Amanda, The Kitcheneer