Mediterranean Bison Sliders

Ingredients for Mediterranean Bison Sliders

• 90g uncooked basmati rice

• 45g chopped almonds

• 900g 90-percent-lean ground bison

• 40g chopped raisins

• 1/4 cup plus 1 tablespoon chopped flat-leaf parsley, divided

• 3 tablespoons chopped mint, divided, plus whole leaves for garnish

• 2 teaspoons coarse salt

• 1/8 teaspoons freshly ground black pepper

• 45ml olive oil, divided

• 240ml nonfat plain yoghurt

• 2 teaspoons fresh lemon juice

• 1 stem saffron (optional)

• 350ml low-sodium marinara sauce

• 24 small brioche buns (1 1/2-inch diameter)

Heat oven to 232°C. Cook rice as directed on package. In a small skillet over low heat, toast almonds until golden, 8 minutes. In a bowl using hands, mix bison, rice, almonds, raisins, 1/4 cup parsley, 2 tablespoons mint, salt and pepper. Form into 24 balls, 1 1/2 inches each. Grease a 9" x 13" baking dish with 2 tablespoons olive oil; arrange meatballs in dish, touching. Bake until firm and slightly pink in centre, 15 minutes. In a bowl, combine yoghurt, lemon juice, 1 tablespoon water, remaining 1 tablespoon olive oil, parsley, mint; saffron (if desired), and salt and pepper to taste. In a microwave-safe bowl, heat marinara sauce. Top each brioche bun with 2 tablespoons marinara sauce, meatball, 1/2 tablespoons yoghurt sauce and a mint leaf.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.