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High Plains Bison

Grilled Bison Sliders with Blueberry Barbeque Sauce

Blueberry BBQ sauce, fresh goat's-milk cheese, and marinated red onions bring out the best in these almost-bite-size bison burgers. An exclusive Chef Michael Kornick recipe.
Prep Time1 hr
Cook Time10 mins
Total Time1 hr 10 mins
Servings: 8


  • 1 lb ground bison (90% lean)
  • 4 oz virgin olive oil
  • 2 tbsp minced garlic
  • 4 tbsp minced parsley
  • Salt and pepper to taste
  • 6 tbsp fresh goats milk cheese, room temperature
  • 8 (2½ inch) diameter rolls or buns
  • 2 oz butter
  • .5 cup minced Spanish onion
  • 2 tbsp minced jalapeno
  • 3 tbsp olive oil
  • 1 1/2 cup rice wine vinegar for barbecue sauce
  • 2 oz rice wine vinegar for onions
  • 1/2 cup brown sugar
  • 1/2 cup Dijon mustard
  • 1/2 cup ketchup
  • 2 tsp Tabasco
  • 2 pt fresh blueberries
  • 1 red onion
  • 1 tbsp sugar


Bison Burger

  • In a mixing bowl, combine meat, oil, garlic and seasoning.
  • Gently form 8, 2-ounce patties, approximately 1¼ inches thick and 2½ inches in diameter.
  • Butter and toast buns.
  • Grill burgers until desired temperature (for medium rare, about 3 minutes per side).
  • To assemble, spread 1 tablespoon of goat cheese on bottom bun, followed by onions and burger. Drizzle blueberry barbeque sauce over burger and top with bun, serve.

Blueberry Barbeque Sauce

  • Using a heavy saucepan, sweat onions and peppers in oil until tender (about 2-3 minutes).
  • Add vinegar, sugar, mustard, ketchup and Tabasco, bring to a simmer.
  • Add blueberries and cook for 5 minutes, cool at room temperature.
  • Blend in a blender or food processor, strain and reserve.

Marinated Red Onions

  • Julienne onion from stem to blossom, ⅛ inches thick.
  • In a mixing bowl, dissolve sugar in vinegar.
  • Add onions, season with salt and pepper. Let sit for 1 hour.