Mushroom Bison Sliders

Ingredients

• Ground bison

  Grass-fed, cooked

  16 oz or 454g

• 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

  Brown, italian, or crimini, raw

  16 piece whole or 320g

• 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

Directions

1. Set grill or oven to 350 degrees 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. This will help soften them a bit.
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.
7. Recipe inspired by: http://fitmencook.com/mushroom-bison-sliders/