Bison sliders with balsamic-braised onions

PersonalPoints™ per serving
Total Time
26 min
10 min
16 min
Lean and flavorful, bison makes tasty, satisfying burgers. Sometimes referred to as buffalo, bison is available in 1-pound packages in the meat department of supermarkets and often the freezer section too. You can a bit of traditional flavor by spooning 1 teaspoon of ketchup onto each slider for a sweet, zesty tang, but you'd be hard-pressed to match the jammy flavors of the balsamic-braised onions. You will love them so much you'll want to use them in all sorts of ways—on crostini, mixed with sauteed mushrooms, or spooned over a char-broiled steak. The meat mixture is also delicious rolled into meatballs and frozen for party appetizer or meal down the road.


Olive oil

3 tsp

Uncooked onion(s)

1 large, thinly sliced (2 cups)

Balsamic vinegar

¼ cup(s)

Orange juice

3 Tbsp

Ground grassfed bison

16 oz

Dijon Mustard

1 Tbsp

Dijon Mustard

2 tsp

Worcestershire sauce

2½ tsp

Table salt

½ tsp

Reduced-fat cheddar cheese

2 oz, 4 (1/2-ounce slices), quartered

Mini potato rolls

8 item(s), split and toasted, if desired


  1. Heat 2 teaspoons of oil in large nonstick skillet over medium-low heat. Add onion and cook, stirring frequently, until golden, about 8 minutes. Add vinegar and orange juice; cook until evaporated, about 3 minutes. Transfer onion to bowl and keep warm. Wipe skillet clean.
  2. Meanwhile, mix together bison, mustard, Worcestershire sauce, and salt in medium bowl until mixed well. With damp hands, shape into 8 (¾-inch-thick) mini patties.
  3. Heat remaining 1 teaspoon oil in same skillet over medium heat. Add patties and cook until instant-read thermometer inserted into side of burger registers 160°F, about 3 minutes per side. Top each burger with 2 pieces of Cheddar; cook, covered, just until cheese is melted, about 1 minute.
  4. Place burgers on bottoms of rolls; top each with about 2 tablespoons onion. Cover with tops of rolls.
  5. Per serving: 1 slider