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Salt & Wind Travel

Bison Burger Sliders With Caramelized Whiskey Onions

A simple recipe for a Bison burger sliders with tons of pan-roasted mushrooms, baby arugula, and whiskey caramelized onions. Every time I make this Bison Burger Sliders With Caramelized Whiskey Onions recipe makes me feel in a fancy sports bar.

Now, go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!

Bison Burger Sliders With Caramelized Whiskey Onions Recipe

Bison Burger Sliders With Whiskey Caramelized Onions Recipe

A simple recipe for a Bison burger sliders with tons of pan-roasted mushrooms, baby arugula, and whiskey caramelized onions.
5 from 1 vote
Prep Time 15 minutes
Total Time 30 minutes
Cuisine American
Servings 8 sliders
Calories 285 kcal

Ingredients
  

For The Whiskey Caramelized Onions:

  • 1 tablespoon neutral oil (like canola, grapeseed, or peanut oil)
  • 1 tablespoon unsalted butter
  • 2 large yellow onions halved and sliced paper thin
  • 2 teaspoons kosher salt plus more for seasoning onions and mushrooms
  • 1 ounce rye or whiskey

For The Sauteed Mushrooms:

  • 1 tablespoon neutral oil (like canola, grapeseed, or peanut oil)
  • 1 tablespoon unsalted butter
  • 2 medium garlic cloves
  • 3 sprigs fresh thyme
  • 12 ounces cremini mushrooms stemmed and thinly sliced
  • kosher salt
  • Freshly ground black pepper

For The Burgers:

  • 1 pound ground bison
  • 8 slices Swiss cheese

For Serving:

  • 8 mini burger buns
  • Good-quality mayonnaise for serving
  • 2 handfuls baby arugula for serving

Instructions
 

  • Make The Caramelized Onions: Heat 1 tablespoon of each the oil and butter in a medium cast iron pan (or other heavy-bottomed pan) over medium-high 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.
    TIP: Onions can be caramelized up to four days in advance. Store refrigerated in an airtight container and warm up when ready to use.
  • Brown The Mushrooms: Heat 1 tablespoon of each the oil and butter in a medium cast iron pan (or other heavy-bottomed pan) over medium-high 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 occasionally 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.
    TIP: Mushrooms can be caramelized up to four days in advance. Store refrigerated in an airtight container and warm up when ready to use.
  • Cook The Bison Burgers: Heat the grill or grill pan to medium heat (350°F) and rub the grate with a towel dipped in oil. Shape ground bison meat 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, add a slice of cheese to each slider, close grill top and cook until cheese is melted and patty is cooked through, about 1 to 2 more minutes. 
  • Serve The Bison Burgers: Serve the sliders on the buns topped with mayonnaise, mushrooms, onions, and arugula.

PERSONAL NOTES

Nutrition

Serving: 1servingCalories: 285kcalCarbohydrates: 6gProtein: 17gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 63mgSodium: 656mgPotassium: 456mgFiber: 1gSugar: 2gVitamin A: 366IUVitamin C: 4mgCalcium: 186mgIron: 2mg
Keyword bar appetizer, bar food, sport bar food
Tried this recipe?Mention @saltandwind or tag #swsociety!

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