Bison Slider Recipe

Kansas Bison Burgers + Slider Recipe

In February, I took a road trip across eastern Kansas to experience the unique bison burger recipes and craft beer the state had to offer.

And to write a guest blog post for Four Kansas Bison Burgers Worth Stopping For.

I ate at Wahoo Fire + Ice Grill for a West Coast-inspired burger; at Blanc Burgers + Bottles for a tangy, sweet, spicy, savory burger I looooooved; at Merchants Pub + Plate for a new recipe bison burger with the most flavorful sauce; and at my all-time forever favorite Public at the Brickyard for the sweet and tangy Prairie Sliders (and a surprise bison chili!).

(Have you noticed how much more often “+” is used instead of “&”? Not that I mind. I’m not a fan of the ampersand, but + has taken over.)

All in all, you could have said that – after four bison burgers and driving 500 miles in two days – I’d be sick to death of bison, but… of course… I had to make my own.

And I had to make them spicy.


Homemade Bison Burgers

  • 1 lb. natural ground bison
  • 3 cloves of garlic
  • 2 Chipotle peppers in Adobo sauce
  • 1 tsp. olive oil
  • salt and pepper
  • 1 egg, beaten
  • 1/2 green bell pepper, diced
  • 1/2 small onion, diced
  • 2-3 Tbs. shredded cheddar cheese
  • Slider buns

Process the garlic, Chipotle peppers, olive oil and salt and pepper until you get a slightly chunky sauce.

Garlic, Chipotle peppers in Adobo sauce with salt, pepper and olive oil

Mix the sauce with the bison, beaten egg, diced peppers and onions, cheese and a bit more salt and pepper, and then form into sliders.

Raw bison burger sliders

If you’re also good at baking – which, by the way, I’m not – you could also make your own slider buns. I popped a few store-bought buns in the oven to give them a nice toast.

Store-bought slider buns in the oven

Otherwise, go straight to searing these beauties in a cast iron skillet on high heat. A little lubrication in the pan doesn’t hurt. I used olive oil.

Bison burger sliders on the stovetop

Bison is pretty lean so make sure you don’t overcook the sliders – or they’ll taste like sawdust.

Bison Burger with Salad

Serve your bison slider with hot mustard, mixed greens and a side salad – complete with roasted chickpeas, almonds, sunflower seeds and Kalamata olives. Dress to your desire and consume.

I also wrote a blog post about craft beers in Kansas that hasn’t published yet so keep your eye out!

Onions, peppers and zucchini recipe

Recipe: Avocado Lime Chicken and Vegetables

Just look at how wonderful and beautiful this California Chicken Veggie Grilled Pasta Bowl is.

LOOK at it.

My attempt did not turn out as pretty… or at all pretty. (I won’t even show you what it looked like with the avocado cream sauce. For some reason… it turned… like yellow.)

I mean… look at it…

Avocado lime chicken recipe

Probably because I didn’t have all the ingredients necessary, as per usual.

Probably because I cooked it up faster than I should have.

Probably because I wasn’t being good to the food.

Probably because all the zucchini sank to the bottom of the pot and got kinda stuck…

It didn’t taste bad though! How can it when you start with some of my favorite ingredients: onions and peppers and a surprise appearance by zucchini!

Onions, peppers and zucchini recipe

Suffice it to say I sauteed onions, peppers and zucchini, added spiced chicken, and then combined it all with the pasta and an avocado cream “sauce” usually reserved for my Black Bean Soup.

So… I achieved edible.


Recipe fail but tummy win. I’ll take whatever I can get.

Check out Whole and Heavenly Oven for more great recipes. I’m kinda in love with it right now.

Recipe: #mondaymealprep and Crockpot Jambalaya

To plan weekly meals takes time.

To plan weekly meals you intend on prepping same-day takes even more time.

To plan weekly meals you intend on prepping same-day AND staying sane means… well, for me, it meant fail.

I usually take about four hours on a Sunday finding coupons and store deals and planning my husband’s and my weekly dinners, planning for enough leftovers for us to each take another meal to work, and then going grocery shopping in the hectic afternoon crowd at Dillon’s.

Oh, joy, Sundays.

Well, last week, I wanted to pre-plan and pre-prepare our week of meals so I would have less cooking and cleaning to do during the week.

I won’t lie.

It was pretty awful and exhausting, and I’m not sure I want to do it again.

Of course, I might just need more practice. Blargh.

My meal list:

  • To-Go Breakfast Sandwiches
  • Crockpot Jambalaya
  • Roasted Italian Sausage, Peppers and Onions with Red Potatoes
  • Chicken Tortilla Soup in the Crockpot

I also planned a crockpot-cooked Braised Venison meal that went HORRIBLY wrong. We’re not going to talk about it.


My grocery list:

  • Too long to type
  • Too long to think about

Out of four meals, I only had the breakfast sandwiches and two others prepped by 6 p.m. And I was pooped!

Egg Sausage Breakfast Sandwich on English Muffin

Roasted Italian Sausage with Peppers, Onions and Red Potatoes

I froze the breakfast sandwiches and the Roasted Italian Sausage Pepper Bake for later. (In the future, I won’t freeze the onions and peppers for these. I’ll just refrigerate them. They burned and turned to mush when I cooked them.)

Double blargh…

Fail or not, I got out of this weekend of prep 10 Berry Banana Smoothies, six delicious breakfast sandwiches, one bake and one crockpot.

I guess I can’t complain!

Holy Trinity Cajun Mirepoix

Crockpot Jambalaya

  • 1 lb. boneless skinless chicken thighs, cubed
  • 6 oz. andouille sausage, sliced
  • 4 garlic cloves, minced
  • 1 onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 jalapeno chili, seeded and chopped
  • 2 celery stalks, chopped
  • 1 tsp. dried thyme
  • salt and pepper
  • 2 tsp. Cajun seasoning (Check out this recipe for it!)
  • 3 cups vegetable stock
  • 28 oz. can diced tomatoes
  • 12 large shrimp, peeled and deveined
  • 2 cup cooked long-grain white rice

Adapted from The Judy Lab via Delish

The night before you want to have Crockpot Jambalaya, do the following:

Cook rice according to package directions. Remove from heat into a storage container for refrigeration. (You could also do this night of, if you want.)

Season the chicken with the homemade Cajun spice, and then saute until browned. Add to your large crockpot.

Saute the andouille sausage until just darkened. (My husband and I like it best when the edges are nearly black.) Add to the crockpot.

Saute the chopped onion, peppers, celery and garlic with olive oil, salt and pepper, and then add those to the crockpot, too.

Saute the shrimp in olive oil with salt and pepper until just pink, and then remove to a container you can refrigerate. (You can also do this night of, if you want.)

Add the remaining ingredients, except the rice and shrimp, to the crockpot.

Shove everything into the refrigerator until the next morning.

On your lunch break the next day, start your crockpot at about noon or 1 p.m. Add the rice and shrimp when you get home from work and leave it be until they’re heated through.

Aaaaaaand enjoy!

Pretty yum, even without a proper roux…

Recipe for Crockpot Jambalya Soup

Recipe for Banana Berry Smoothie

#sundaysmoothieprep: Banana Berry Smoothies

A tried and true standby for preparing smoothies without a whole lot of thought: Banana Berry Smoothies.

Banana Strawberry Blackberry Blueberry Raspberry Smoothie

Banana Berry Smoothies

  • 1/2 cup frozen berries (I used two large frozen strawberries and 1/4 cup frozen blueberries, blackberries and raspberries.)
  • 1/2 large banana
  • 1/2 handful (about 1/4 cup-ish) baby kale
  • 1/2 cup almond/cashew milk blend
  • 1/4 cup green juice (I used something bottled by Odwalla, but Bolthouse and others have good options, too.)
  • 1/4 cup orange juice
  • 2 tsp. chia seeds


Pour all into a blender and liquify!

Makes about 10 12 oz. mason jars (above the 12 oz. line).

Orange juice, green juice, almond and cashew milk, berries, banana, baby kale and chia

Banana, berry, smoothie, recipe, ingredients, green juice