The Bison Girl :: a lifestyle of good cooking, good eating & living well

Are you ready for another slider recipe? I sure am. I have been really into sliders lately, and sure been enjoying the heck out of them! This one (like all of them really), was crazy easy to put together, and the taste was just perfect! Really all there is to this recipe is making up your meatballs, toasting your slider buns with melted cheese and then putting together the simple sandwich! 1 lb. of Ground Bison should make about 8 meatballs. I used my pretty basic meatball recipe for these sliders, adding a little extra crushed red pepper for a bit more of a kick. If you like things with a little more heat, feel free to add even more! I cooked these meatballs in my Dutch Oven with my sauce, after browning them with some olive oil. 25 minutes on 375* oven will do the job. Letting the meatballs cook and simmer in the sauce really allows the meatballs to soak up the sauce which is key in a good meatball sub. Another important step in these little sliders is makin

Making little bison sliders really allows you a chance to be creative with your burgers, as you only have to commit to a smaller portion size and not a whole giant burger! For this slider, I went towards some toppings that would add some spiciness to the slider, but without being too overpowering. To create the cream cheese topping spread, I finely chopped some jalapeño peppers and mixed them into softened cream cheese along with some minced garlic. Divide your meat into equal portions for the amount of sliders you want to serve. 1 lb. of ground bison should make about 6 sliders. Place sliders on a hot grill and grill for 3-4 minutes on each side. Remove from grill and serve on a toasted bun with a generous helping of cream cheese topping.  For a little extra crunch or kick, add some jalapeño slices on top as well.