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Lettuce Wrapped Bison Sliders

  • Prep 30 min
  • Total 60 min
  • Ingredients 20
  • Servings 4

Ingredients

1
lb ground bison meat
1/2
cup onion, finely chopped
2
garlic cloves, finely minced
1
egg
4
gluten-free crackers, soaked in water
1
tablespoon soy sauce
1
tablespoon Worcestershire sauce
Salt and pepper to taste
1
tablespoon vegetable oil
2
cups mixed lettuce
2
tablespoons vinaigrette
1
whole iceberg lettuce

For the yogurt sauce:

1 1/2
cups natural Greek yogurt
1
garlic clove, minced
Salt and pepper to taste
1/4
teaspoon cumin
1/4
teaspoon turmeric
1
teaspoon lemon juice
1/2
teaspoon curry powder
1
tablespoon parsley, finely chopped

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

You may also use beef, chicken or turkey.

Morena Cuadra Several months ago, I visited a friend who's been on a very strict gluten-free diet for some time now. The idea was to make bison sliders, so I offered to make them and here's the recipe. I used iceberg lettuce because I like its crispy texture, but I also love using romaine lettuce or any other variety that might work to make flavorful veggie wraps. The yogurt sauce is simply spectacular. I also like to use it in many other ways, as a dip or to serve with chicken, fish, French fries or rice. It's very flexible!

Directions

  • 1 In a bowl, combine the ground meat, onion, garlic, egg, well-drained gluten-free crackers, soy sauce, Worcestershire sauce, salt and pepper.
  • 2 Heat the oil in a large skillet over medium heat. Shape the sliders, about 2 inches in diameter and 1/2 inch thick. Fry in the hot oil until golden brown on both sides, about 5 minutes. Transfer to a paper towel-lined plate to drain the excess oil.
  • 3 In another bowl, toss the mixed lettuce and vinaigrette.
  • 4 To make the yogurt sauce, combine all the ingredients. Mix well and set aside.
  • 5 Cut the iceberg lettuce in half and pick out the roundest leaves that can be easily stuffed.
  • 6 To serve, place an iceberg lettuce leaf on a plate and some of the lettuce and vinaigrette mixture in the center. Place three sliders over it per serving, and top with a tablespoon of yogurt sauce (or to taste).
  • 7 Serve immediately.

Morena Cuadra Several months ago, I visited a friend who's been on a very strict gluten-free diet for some time now. The idea was to make bison sliders, so I offered to make them and here's the recipe. I used iceberg lettuce because I like its crispy texture, but I also love using romaine lettuce or any other variety that might work to make flavorful veggie wraps. The yogurt sauce is simply spectacular. I also like to use it in many other ways, as a dip or to serve with chicken, fish, French fries or rice. It's very flexible!

Rate and Comment

Morena Cuadra Several months ago, I visited a friend who's been on a very strict gluten-free diet for some time now. The idea was to make bison sliders, so I offered to make them and here's the recipe. I used iceberg lettuce because I like its crispy texture, but I also love using romaine lettuce or any other variety that might work to make flavorful veggie wraps. The yogurt sauce is simply spectacular. I also like to use it in many other ways, as a dip or to serve with chicken, fish, French fries or rice. It's very flexible!