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Game Day Angus and Bison Mini Sliders…

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Still trying to decide what to make for the big game this Sunday? Tired of serving the same tired dip in the bread bowl. Well I got the perfect game day dish, that’s not only easy to prepare, but will leave everyone’s taste buds singing for more.


Angus beef mini sliders topped with thick cut bacon and avocado slices, and if your lucky enough to get your hands on some ground bison, then top those with mushrooms!


Hand held size for easy clean up, and hearty enough where the average guest will consume between two and three, depending on your guest. If you have an electric skillet you can set up a station in the same room as your guest are in and serve em up hot and ready.


Now you will want to get your ground beef with some fat in it, not too high in fat, nor do you want to go too lean as we all know the secret to a good burger is the fat content, and a burger low in fat tends to overcook quickly and become dry. I prefer to use 85/15 ratio, and that’s 85% beef and 15% fat for sliders as they are small and will cook fast!


Now with the bison there isn’t a whole lot of fat going on, so you can either add about a half pound of 85/15 ground Angus to your bison or not, just don’t over cook the bison as it normally cooks to a nice medium rare. In fact you want to cook both to a nice medium rare, and season liberally before cooking. I like to season then form into patties so there is sufficient seasoning throughout the burger.


2 1/2 lbs ground Angus beef 85/15
2 lbs ground bison 93/7

Seasoning is for each type of burger
1 1/2 tsp ground pepper
1 1/2 tsp garlic powder
1 tsp onion powder
2 tsp kosher salt
1/2 tsp ground cumin (optional)

1/2 Apple wood bacon thick cut and cut into thirds

2 lbs sliced mushrooms
3 cloves garlic minced
1 tsp pepper
1 1/2 tsp salt
2 Tbsp unsalted butter
2 Tbsp olive oil


Cut each strip of bacon into three, and cook using a non stick skillet till nice and crispy. Once cooked set aside on paper towels to drain excess grease.


Using separate bowl for mixing the two types of burgers, add seasoning and mix well to incorporate the seasoning throughout. You don’t want to over mix or you’ll lose the fat as it will start to stick to the sides of the bowl you are using.

If you got a kitchen scale, you want to shape the meat into 2 oz balls and then using the palm of your hands flatten the meat a little. You should be able to shape approx 16 patties of beef per pound or 32 sliders! Now cause we added beef to our bison you want to shape approx the same except instead of 2 oz each you want to go between 2 1/2 – 3oz each.

Angus Beef

Angus Beef

Get your skillet or cast iron if you got one screaming hot and if you got a good seasoned cast iron you do not need to add any oil just add the patties and leave them alone.


You want to get a nice sear on each side so cover with a lid and let them cook for 2-3 minutes


Bison Burgers





Directions For Cooking Mushrooms:

Make sure mushroom are free of any grit or dirt by wiping with a damp cloth, slice and set aside.
Mince garlic and set aside.


Heat over medium-high heat a large skillet add butter and olive oil and melt till butter gets bubbly, then add mushrooms and garlic and cook, turning mushrooms over with a rubber spatula to evenly coat with melted butter and oil,


Mushrooms have a lot of water so there is no need to drop the heat, just turn occasionally, till tender and water is all evaporated.



Season with salt and pepper and top your juicy burgers!




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About Dish With Clarissa

Clarissa Ellis grew up learning to cook with her mom. In a time where traditional home-cooked food was going out of style, Clarissa learned to love and make those simple 'comfort foods' and family favorites. As she grew - and her mom got busier with long work hours, Clarissa supported her mom by taking over most of the cooking duties around the home. By the time Clarissa started high school - she had absorbed her mother's approach to traditional, homestyle Italian dishes; and thanks to So Cal's great weather year round... a love of cooking on the grill. Fast forward 30 years and Clarissa has never stopped cooking. She continued to explore food, learning more from So Cal's amazing cultural variety, trying things out on her family and her friends... and always learning. Never content to merely cook a good meal, Clarissa developed the habit of talking sharing her ideas with family, friends and coworkers. After a lifetime of learning and experimenting, Clarissa's love affair with traditional Italian cooking, and 'comfort foods' has grown into a robust, creative and cross-cultural approach to cooking that still manages to remain 'accessible' to the rest of us. Now Clarissa brings her experience and her approach online through her blog - giving all of us a chance give ourselves, our friends and our family the benefits of a lifetime of passion and joy in cooking simply great meals.

One response »

  1. feeling that one big time. real tasty and real juicy, good and hearty



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