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Lettuce Wrapped Bison Sliders

Lettuce Wrapped Bison Sliders
  • Prep 30 min
  • Total 60 min
  • Ingredients 20
  • Servings 4
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!

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

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.

Expert Tips

  • You may also use beef, chicken or turkey.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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!
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