Mushroom Bison Sliders

Ingredients

• Paprika

  Spices

  1 tbsp or 7g

• Cayenne pepper

  Spices, red or cayenne

  1 tsp or 2g

• Onions

  Young green, tops only

  ⅓ cup chopped or 24g

• Fresh cilantro

  Coriander leaves, raw

  ⅓ cup or 5g

• Mushrooms

  White, raw

  3 ¾ cup, whole or 360g

• Cheddar or colby cheese

  Low fat

  2 slice (1 oz) or 56g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Dijon mustard

  Grey poupon

  4 tbsp or 60g

• Ground bison

  Grass-fed, raw

  16 oz or 454g

Directions

1. Set grill or oven to 350°F. Preheat grill to medium.
2. Mix ground bison with green onions and the seasonings (through cilantro) and form into 8 small patties.
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. Spray the caps with a little olive oil, then toss them face down on the grill or in the oven for no more than 8 minutes.
4. 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 doneness).
5. 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.
6. Assemble the slider. Squeeze a bit of Dijon into one of the caps, 1 tomato slice, the bison patty, and then top with the other mushroom cap. Skewer with a toothpick or wooden stick if needed.

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