Baked Bison Sliders

5 from 2 votes

These oven-baked, snack-size bison sliders pack a punch with their delicious fillings, condiments and buttery topping. They are absolute flavor bombs!

Prep Time15

Cook Time45

Total Time1

Course: Appetizer, Snack

Cuisine: American, Canadian

Servings: sliders

Calories: 444kcal

Author: Joss Dyckson

Ingredients

For the Sliders

1 ½ pounds ground bison
2 teaspoons garlic minced
½ cup blue cheese crumbles
¼ cup red onion diced
2 tablespoons pickled jalapeños diced
1 large egg
1 teaspoon salt
½ teaspoon pepper
12 slider buns brioche, sesame, whole wheat etc.
2 cups mozzarella cheese shredded

For the Sauce

1 cup mayonnaise
1 ½ tablespoons prepared horseradish
⅛ teaspoon ground black pepper

For the Butter Topping

2 tablespoons butter melted
½ teaspoon Worcestershire sauce
½ teaspoon onion powder
¼ teaspoon poppy seeds
¼ teaspoon sugar

US Customary - Metric

Instructions

Preheat oven to 350˚F.
In a large bowl, combine the ground bison, garlic, blue cheese, onions, jalapeños, egg, salt and pepper. Roll the mixture into 12 meatballs and place them on a baking sheet.
1 ½ pounds ground bison, 2 teaspoons garlic, ½ cup blue cheese crumbles, ¼ cup red onion, 2 tablespoons pickled jalapeños, 1 large egg, 1 teaspoon salt, ½ teaspoon pepper
Bake for 30 to 40 minutes in the preheated oven, or until they reach an internal temperature of 160°F.
Meanwhile, mix all of the sauce ingredients together and reserve.
1 cup mayonnaise, 1 ½ tablespoons prepared horseradish, ⅛ teaspoon ground black pepper
Slice the slider buns in half. Place the bottom half in a 9” x 13” baking dish.
12 slider buns
Spoon a little sauce on each bun. Top with a meatball and another spoonful of sauce. Sprinkle the mozzarella cheese on top.
2 cups mozzarella cheese
Combine the butter topping ingredients together. Place the remaining half of the buns on top of the meatballs and lightly brush them with the butter topping.
2 tablespoons butter, ½ teaspoon Worcestershire sauce, ½ teaspoon onion powder, ¼ teaspoon poppy seeds, ¼ teaspoon sugar
Transfer to the oven and bake for 15 minutes, until golden and the cheese is melted.
Let cool for a few minutes and serve!

Notes

Make-ahead preparations:
- The sauce and butter topping can be prepared a day or two ahead of time.
- For the topping, just re-melt it before brushing it onto the sliders.
- Store the slider buns in the freezer and pull them out on the day of serving to thaw so that they stay fresh.
- The meatballs can be prepared and stored in the refrigerator, up to one day in advance, before baking.
Fridge storage: Leftovers can be stored in the fridge in a covered container for up to 3 to 4 days.
Reheating leftovers: You can reheat them in a 325°F to 350°F oven, covered in foil, until heated through (about 10 to 12 minutes).
Freezer storage: They can be wrapped and frozen in a freezer bag (or in a casserole dish) for up to 2 months. Make sure to label with the date. Thaw in the fridge overnight and proceed to reheat in the oven.
To avoid a soggy slider:
- Oven-baking sliders helps to avoid getting them soggy.
- After cooking the meat, make sure you drain the grease before building the sliders.
- When it comes to reheating, use an oven rather than a microwave to retain their crispiness.
Tweaks:
- To tone down the spice, you can use pickles instead of jalapeños.
- If blue cheese won't please everyone, try feta.

Nutrition