Bison sliders with balsamic-braised onions
1 large, thinly sliced (2 cups)
Ground grassfed bison
Reduced-fat cheddar cheese
2 oz, 4 (1/2-ounce slices), quartered
Mini potato rolls
8 item(s), split and toasted, if desired
- 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.
- 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.
- 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.
- Place burgers on bottoms of rolls; top each with about 2 tablespoons onion. Cover with tops of rolls.
- Per serving: 1 slider