Serves 8Rita Calvert recommends:
Each of these sliders weighs about 1 ounce so the bison goes a long and tasty way as small bites or hors d’oeuvres. I have served these at my River Dinners and at a local cooking class because everyone loves a great burger. I topped each slider with a rich, cave-aged cheddar from Chapel Country Creamery in Easton, Maryland. You can garnish and build these sliders as you wish adding to the bread or letting your guests add their own toppings, such as sliced onions, pickles and lettuce or arugula. It’s a good idea to make the curry ketchup in advance and keep it refrigerated.
1 12-ounce bottle of chile sauce
1/3 cup finely chopped sweet onion(s)
1 teaspoon curry powder
1 teaspoon balsamic vinegar
Combine all ingredients, cover and refrigerate.
1 loaf ciabatta bread
12 ounces ground bison
kosher salt, to taste
freshly ground pepper, to taste
Freshly grated talbot Reserve Cheddar cheese, or other aged cheddar at room temperature
Heat the grill to medium-high.
Slice the ciabatta horizontally not through but far enough to open like a book.
Place the bison in a bowl and add salt and pepper. Form the meat into 2 rectangular burgers, ¾-inch thick, so they ﬁt neatly onto the bread.
Grease the grill rack and add the burgers without crowding. Grill on one side until nicely browned, then turn and brown the other side, making sure that the burgers remain rare and juicy. While the second side browns, top the burgers with the cheese to allow it to melt. Place the opened ciabatta bread on the grill until just golden and warm. Then, while still warm, spread one side liberally with curry ketchup.
Remove the burgers to a cutting board and let rest for a moment. Lay the open ciabatta on the cutting board. Place each burger on the bottom half of the bread. Close the bread ﬁrmly and cut crosswise into 2-inch thick slices. A toothpick in each slice holds it all together and makes it easy to pick up.