Bison Sliders with Brie

Make sliders with a French twist by mixing ground bison with Dijon mustard, lemon juice, garlic, and herbes de Provence. Serve burgers in seeded slider buns with a slice of brie.

Serves: 8Hands-on: 20 minutesTotal: 50 minutesDifficulty: Easy

Serves: 8


  • 1 1⁄4 lbs. ground bison
  • 1 large egg, lightly beaten
  • 1 Tbsp. Dijon mustard
  • 2 Tbsp. lemon juice
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1 tsp. herbes de Provence
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. ground black pepper
  • 1 Tbsp. olive oil
  • 2 Tbsp. canola oil
  • 4 oz. Brie, cut into 8 slices
  • 8 seeded slider buns


  • In a large bowl, mix together the bison, egg, Dijon, lemon juice, shallot, garlic, herbes de Provence, salt, and black pepper.
  • Form into 8 small patties, drizzle with 1 tablespoon of olive oil and chill for 30 minutes.
  • In a large skillet over medium-high heat, heat the oil until shimmering. Working in batches, cook patties, turning once, for about 5 to 8 minutes, until burgers are browned on both sides and internal temperature is between 120˚F–140˚F.
  • Top each cooked patty with a slice of Brie and place in slider buns.