Bison Sliders with Brie & Cabernet Onions { Recipe }

While searching for ideas for bison sliders, I knew I wanted to make one with a cheese I normally don't use in my cooking. I've had brie before a few times, and have really enjoyed it, so while perusing my local grocery's artisan cheese section, I decided to go that direction with this slider.

I actually created the slider in two different variations: a brie stuffed slider and a second with the cheese on top, both with cabernet onions, both of which worked very well and in following this recipe, use whichever serves your preference. The first stop is preparing the brie. You'll need to cut it into small cubes if you'll be going the path of stuffing your cheese (which was probably my favorite way). If you're planning to put the cheese on top, then you'll want to slice the cheese.

After preparing your cheese is a good time to prepare your onions. Cut a yellow or white onion into slices and then cut in half. Add with a small drop of olive oil to a hot skillet. Cook until the onions start to become tender. At this point you'll want to add your red-wine. Add about a half cup of red cabernet wine to your skillet and stir your onions. Cook until the wine evaporates. Remove from the pan and set aside.

Once you have the cheese and onions prepared, the next step is to form your sliders. You should be able to form six sliders from 1 lb. of ground bison meat. If you are making the stuffed sliders, you may only get four or five.

Divide your meat into equal portions of the amount of sliders you plan to make (four, five or six). If you are placing your cheese on top: use your hands to form each portion into a slider patty. If you are stuffing cheese into your burger: Divide each portion in half. Take one half of each patty portion and form it into a base and press a small well into it with your finger, like in the photo above. Place one or two cheese cubes into the well and press the second half of the bison meat portion over top of the bottom half and make sure to seal all the edges. I cupped the bison slider in my hands to gently form it after placing on the top half to make sure all sides were sealed.

When the patties are ready, it's time to grill! Again, this step will vary slightly based on which way you're handling your cheese. If your cheese is stuffed inside, it will need to cook a little longer.

Brie on top: Place sliders on a hot grill and cook for 3-4 minutes on each side. When there is about 1 minute left on the second side, add your slices of cheese and allow to melt as the burgers finish cooking. Remove from grill. Brie Stuffed: Place sliders on a hot grill and cook for 5-6 minutes on each side. Remove from grill.

While the sliders are cooking, or immediately before, is a good time to toast your buns so they are ready for your juicy sliders! To do this, I placed the bottoms and tops of my slider buns on a cooling rack in my 400*F oven for 2-3 minutes. 

Place the bison sliders on your toasted buns and top with a generous helping of the cabernet onions you prepared. Place the top bun on, and serve!