Topped with a mustard sauce and Gruyere cheese.
1 1/2 pounds ground bison
5 tablespoons mayonnaise, divided
2 teaspoons salt
1/4 cup instant coffee crystals
3 tablespoons brown mustard
5 - 7 slices Gruyere cheese
5 - 7 pretzel rolls
Form 5 - 7 small bison patties (a little smaller than a regular hamburger). Brush each side with mayonnaise (about 2 tablespoons in total). Place patties on grill. Season with half the salt and coffee. Allow to cook a couple of minutes until they firm up. Flip and season second side. Cook a few minutes and flip again to sear second side. Cook just until done (don't undercook bison). Mix remaining mayonnaise with mustard. Place about a tablespoons worth on top of each burger. Put cheese on top and close lid of grill. When cheese melts, they're ready! Makes 5 - 7 sliders.