Bison burgers are a staple in my family. The meat is incredibly flavorful and has many health benefits over ground beef. A great way to serve up bison burgers for a crowd is making small, stuffed patties and serving them up slider style. Top them with the homemade raspberry BBQ sauce below and you’ll be all set for some good eats! Full recipe video below. Enjoy!
Raspberry BBQ Sauce Ingredients
1 1/2 cup ketchup
1 cup raspberry preserves
2 Tbsp cup honey
1/4 cup apple cider vinegar
2 Tbsp c worcestershire
2 Tbsp c molasses
1 Tbsp yellow mustard
1 tsp black pepper
1 tsp garlic powder
1/2 Tbsp chili powder
1/4 tsp ground cloves
1/2 tsp ground allspice
Whisk all ingredients together then place in a sauce pan. Bring to a slight boil then reduce heat and simmer for 25 – 30 minutes. Cool then set in fridge to thicken up until it’s time to top the burgers with the sauce.
Brie Stuffed Bison Slider Ingredients
1 – 2 lbs ground bison
Brie (cut into chunks)
1 package of slider buns/rolls (I used the Pepperidge Farm Potato Slider Buns)
1 tomato
Baby Arugula lettuce
Mayonnaise
Salt and Pepper
1 wood plank (I used a red oak plank)
Soak the wood plank for anywhere between 1 – 24 hours.
Build the brie stuffed bison sliders out by forming two small, think patties with a chuck of the brie in the center. Be sure all of the sides are nice and crimped. Season with salt and pepper.
Setup the Grill Dome for direct heat and preheat to 400°. Place the soaked wood plank on the center of the main cooking rack for 3-4 minutes to allow the plank to start smoldering and to begin releasing the wood flavor. After the 3-4 minutes, place the bison patties on to the plank and allow to cook (without flipping) until the internal temp reaches around 140°.
Lightly coat the slider buns with some mayonnaise and toast the buns on the Grill Dome after the burgers are done. It will only take 1 min or so, so watch them closely…
Build the sliders out with a little yellow mustard, Baby Arugula, tomato, brie stuffed bison patty and finally the raspberry BBQ sauce. Serve and enjoy!