Bison Sliders with Caramelized Onion and Mustard Chutney

Hunting and Gathering

Chef: Carl Heinrich

Makes: 5 sliders

Prep time: 15 min Cook time: 35 min

Ingredients:

Patties:

1 lb 100% grass-fed bison meat, ground

1/3 cup finely diced shallots

1/2 tsp Dijon mustard

2 tsp fresh thyme

Salt and pepper

Chutney:

1tbsp yellow mustard seeds

1tbsp white wine vinegar

1 tbsp butter

1 whole Vidalia onion

1/4 tsp salt

1 tbsp brown sugar

2 tbsp Dijon mustard

Directions:

1. In a medium bowl, mix all ingredients together for the burgers, being careful not to over handle the bison meat. Gently form into 5 slider patties. Chill in refrigerator for about 10 to 20 minutes to firm up.

2. Make the chutney: combine the mustard seeds with the white wine vinegar and set aside. Melt the butter over medium heat, add the onions and salt. Cook, uncovered, stirring frequently until onions just begin to cook. Reduce heat to medium-low and cook, uncovered, stirring frequently, until onions become amber in colour and are very tender, about 15 to 25 minutes.

3. Whisk in the mustards and softened mustard seeds then allow to cool.

4. Cook the sliders: grill patties over high heat until cooked through to medium. Serve hot