Bison Sliders with Cauliflower Bread

(courtesy of Christopher Cowell, chef, BFF Café in Reno. Serves 6 sliders)

For cauliflower bread

8 cups cauliflower, grated, steamed, excess water squeezed out

3 cups Parmesan cheese

3 cups mozzarella cheese

1 tablespoon Italian seasoning

1 tablespoon onion powder

1 tablespoon garlic powder

Combine all ingredients. Scoop onto sheet pans, flattening to round bun-like forms. Bake at 350 degrees F for 16 minutes with fan on low. Store extra pieces in refrigerator.

For bison patties

6 ounces Durham Ranch ground bison

3 ounces blue cheese, crumbled

3 ounces mushrooms, sliced and caramelized

3 ounces baby spinach leaves

3 to 4 grape tomatoes, thinly sliced

2 tablespoons balsamic reduction

To caramelize mushrooms, heat butter or vegetable oil in saucepan over medium-high heat. Sauté them for 2 to 3 minutes or until translucent, soft, and dark caramel color.

Form ground bison into 6, 1-ounce patties. Pan sear patties to doneness (2 minutes for medium-rare, 5 minutes for well done). Just before done, top with blue cheese and caramelized mushrooms, cooking until cheese melts. Place on cauliflower buns and top with fresh spinach, sliced tomato, and drizzle of balsamic. Enjoy!

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