Bison Sliders – jerked and broiled
These stunning Bison Broiled Jerk sliders will have you turning flips. Seasoned to perfection with authentic Caribbean jerk spice, roasted garlic and dusted with sweet paprika. Topped with shredded Monteray Jack cheese, tasty sauteed onions, scallions and Portabella Caps.
- 2 pounds of Bison
- 1 large red onion
- 1 medium red bell pepper
- 5 Scallion diced
- 5 medium garlic cloves (roasted)and mashed
- 5 oz. Portabella Caps
- 1 tablespoon of Smoked Paprika
- 4 tablespoons of Walkerswood traditional Jamaican Jerk seasoning (hot & spicy)
- 2 tablespoon of Worcestershire sauce
- 1/4 cup of Panko breadcrumbs
- 2 tablespoons of rice bran oil
Wash and rinse all produce before use
Discard the top and seeds from bell pepper.
Discard the papery layer of skin on garlic bulbs
Adjust rack in oven ahead of time for broiling
♦ Chef Ann’s Notes:
This recipe will give your sliders a modest kick in spice. For those that like extreme heat, you will need to add more jerk. Also, you may add jerk, Worcestershire and Panko crumbs to the Bison then form your sliders and refrigerate over night. This process is sure to infuse stunning flavors. This recipe is also tasty with a layer of Muenster cheese.
Preparation before cooking:
- Preheat oven at 350 degrees
- Wrap garlic cloves in foil and put in the oven for about 15 minutes.
- Place wrapped garlic on the middle rack.
- Remove from oven and set aside to cool down. Once garlic has cooled down put them on a small dish and mash each glove with a fork and set aside.
- Remove seeds and top from bell pepper and slice into long thin strips
- Remove outer skin form red onion and chop as though you are making onion rings
- In a large bowl add ground Bison, Panko breadcrumbs, Jerk seasoning and Worcestershire sauce. Mix well with hands until ingredients is well incorporated.
- Place a long sheet of parchment paper on a clean counter top
- Scoop a medium small amount of Bison mixture into the palm of your hand and form into a ball 2 1/2 inches wide and 1/2 inch thick.
- Add 1/4 teaspoon of mashed garlic to each Bison slider making sure to press down into the meat and reshape before placing each slider onto the parchment paper.
- You should have anywhere from 6, 8 or 10 Bison Sliders.
- Make sure that the oven rack is at the second level from the top of the broiler.
- Dust each slider on both sides with Smoked Paprika and place on broiler pan under the oven broiler.
Preparation while cooking:
- Pour rice bran oil in a medium size sauce pan at medium high heat.
- Add red onion and red bell pepper strips, stir for about two minutes.
- Add mushrooms and scallions along with a dash of salt and pepper to taste.
- Stir ingredients for about two minute then turn your heat off and cover until your sliders are out of the broiler and ready for this delicious sauteed topping.
- Place Bison sliders in the oven under the broiler for about three to four minutes on each side.
- Rare and medium rare will require a shorter amount of time under the broiler.
- Remove sliders when you have a nice chard effect or desired cooking time, such as rare, medium, well or very well.
Time to plate your entree:
Whatever your choice of bread or leafy vegetable, (Butter lettuce or Spinach) you choose to place your Bison sliders on, make sure to top them with a crumble or shredded cheese then place a few of your red onion rings, mushrooms, scallions and red bell pepper strips to each slider for a delightful presentation.
Preparation time: 35 minutes
Cooking time: 8 – 10 minutes
Total time: approx. 45 minutes
Servings: 6, 8 or 10
♥ Chef Ann’s Tip:
These are actually gourmet Bison Sliders, I serve them open face on lightly toasted Sourdough or flat bread with a hint of honey mustard. This way my guest are focused on the distinctive taste and flavors in the Bison. You just can’t beat sliders that are lean, tender and juicy!
Bison is naturally lean, low in Cholesterol and high in protein. For those that are trying to lower their intake of beef, this makes for a great alternative! Who would have guessed that Bison Sliders, jerked and broiled is a healthy choice?