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)

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.

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