A simple recipe for a Bison burger sliders with tons of pan-roasted mushrooms, baby arugula, and whiskey caramelized onions.
plus more for seasoning onions and mushrooms
halved and sliced paper thin
stemmed and thinly sliced
Heat 1 tablespoon of each the oil and butter in a medium cast iron pan (or other heavy-bottomed pan) over medium-hight heat. Add the onions and a pinch of salt and stir to coat. Reduce the heat to low and cook, stirring every few minutes, until the onions are softened and golden brown, at least 20 minutes. Remove the pan from the stove, add the whiskey, stir to coat and return to the stove over medium heat. Cook just until the alcohol smell is cooked off then set aside until ready to use. Meanwhile, make the mushrooms.
Onions can be made up to 2 days in advance. Store refrigerated in an airtight container and let come to room temperature before using.
Heat 1 tablespoon of each the oil and butter in a medium cast iron pan (or other heavy-bottomed pan) over medium-hight heat. When the oil shimmers, add the mushrooms, thyme, and garlic, stir to coat in the oil, season with salt and pepper and cook undisturbed at least 5 minutes. Stir the mushrooms occassionally and continue to cook until the mushrooms have let off the excess water and they're golden brown, about 5 to 10 minutes more. Remove from heat, add thyme leaves, and set aside until ready to use.
Mushrooms can be made up to 2 days in advance. Store refrigerated in an airtight container and let come to room temperature before using.
Heat the grill or grill pan to medium heat (350°F) and rub the grate with a towel dipped in oil. In a large bowl, mix together the bison and salt until well combined. Shape into 8 (1/4-inch thick) patties and brush the patties with vegetable oil. Cook the patties until browned on first side, about 1 to 2 minutes. Flip, close grill top and cook until cheese is melted and patty is cooked through, about 1 to 2 more minutes.
Serve the sliders on the buns topped with mayonnaise, mushrooms, onions, and arugula.