Bison Pimento Cheese Sliders
(for the cheese)
- 1/2 pound sharp cheddar, coarsely ground
- 1 cup mayonnaise
- 1/2 cup fire-roasted red peppers, diced
- 3/4 teaspoon olive oil
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 1 pinch sea salt
(for the sliders)
- 2 pounds of ground bison
- Salt and black pepper
- 12 slider rolls
Put all the cheese stuff — except for the red peppers — into a food processor and mix until it’s all nice and combined. Dump it all into a bowl and add the red peppers, then toss everything in the fridge while you cook the bison burgers.
Heat a cast-iron grill pan or outdoor barbecue. Roll bison burgers into small balls, then flatten in your hands. Press your thumb into the middle of the burger, making a half-inch indentation. Liberally sprinkle both sides with Kosher salt and black pepper.
Toast the buns. Cook the burgers until medium-rare. Smear pimento cheese onto top half of the burger. Eat.