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Bison Sausage Patty Sliders

Posted by Jody Peck on

Everyone loves a good burger, I call bullshit on the person who says they don’t. These sliders are just a slightly smaller version of everything you could ever want in a burger AND you don’t have to feel bloated and sad after eating them because they’re made with top quality meat and not designed to make your jeans not zip. I chose to make sausage patties instead of straight up burgers because it’s more fun to experiment with the flavours and spices we expect in sausages – without actually having to stuff them into sausage casings. I made them into sliders because 1) we all know we probably eat too much meat in general 2) if we’re eating good quality meat there’s no need to eat so much 3) we can dress up the sliders in different ways and eat two! Winning on all fronts.

I wanted small soft white buns to serve the sliders on, and because I couldn’t find anywhere to buy them, I had to make them myself. This may seem overly ambitious and like I’m just trying to impress you and everyone else in an annoying self-employed-artist kind of way, but the truth is growing up in a hunting camp I had to make bread everyday, so it’s not such a big deal for me. It’s one of those skill sets that I’m really happy I don’t have to learn at this point in my life. Kinda like when I meet a really good musician who has been playing their instrument since they were 2 stupid years old and I feel a mix of jealousy and envy that makes me hate them. Maybe you feel that way about me and my bread making skills, but I wrote you a step by step how to do it here so you don’t fuck it up.


A few practical notes before we begin. You may notice that I suggest using half pork and half bison in this recipe. That’s because I think a mix of lean wild meat and decadent pork is the most delicious burger one could ever eat. Of course you can experiment with your own blends and ratios of meats. (When I’m working in hunting camps there is no pork for thousands of miles so I use 100% moose or caribou and they’re also delicious). For this recipe I’m using meat sourced from Urban DigsThey make it really easy to order online and will have your ethically sourced, highest quality meat delivered. Hunting and gathering in the 21st century.

Bison Sausage Patty Sliders


1 pound ground bison
1 pound ground pork
1 small yellow onion, finely diced
2 cloves garlic, finely diced
1 teaspoon salt
1/2 teaspoon course ground pepper
1/2 teaspoon fennel seed
1/2 teaspoon ground sage
1 spring fresh thyme
1/4 teaspoon red chill flakes or cayenne
  1. Place ground bison and pork in a large mixing bowl. Sprinkle evenly with rest of ingredients. Mix very well with hands. It is important that the spices are mixed evenly throughout the mixture. For easier handling you may want to refrigerate the mixture for 15 minutes before forming into patties.
  2. Form into slider-sized patties about 3/4 inch thick. Arrange on a platter in one layer, if you must stack the patties put a sheet of wax paper in between the layers. You can prepare the sliders to this point and either refrigerate or freeze until ready to cook.
  3. To cook sausage patties, heat a cast iron or heavy frying pan to medium high. Because these patties are made with half lean bison meat, you may need to use a small amount of oil for the first batch. Fry patties for about 4 minutes on each side until nicely browned and cooked through. Ground meat is fully cooked when it has reached an internal temperature of 160°F.
  4. Serve with fresh homemade buns (if you're trying to impress someone) and your choice of toppings. Here are two of my favourites for these savoury little sliders: chipotle mayo, caramelized onions, goat cheese & arugula. Or, guacamole, fresh tomato salsa & fresh cheese. Or, how about mayo, ketchup, mustard and thinly sliced white onions...
Freezing note: Because there are fresh ingredients used in these sausage patties (onions, garlic, fresh herbs) they are not ideal for long term freezing. They can be safely frozen short term, thawed and prepared as outlined above, but I don't recommend long term freezing (over 3 months).

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