To make garlic aioli: In a food processor, combine garlic cloves, egg yolk, lemon juice and Dijon mustard. Process until garlic is minced then begin adding the canola and chile oil very slowly one drip at a time until all of the oil is incorporated. Work slowly until emulsification is established then you can add the oil quicker making sure the aioli doesn’t get too warm or the emulsion will break.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

Season the sweet potato rounds with salt and pepper and toss with olive oil to ensure they’re fully coated. Place the sweet potato rounds directly on the grill grate and cook 20-25 minutes until slightly crisp and cooked through. Remove from grill and set aside.

In a medium bowl combine ground bison, curry powder, scallions and season with salt and pepper. Divide into 4 oz portions and press into patties. Place directly on the grill grate and cook for 7-10 minutes turning once.

To build the sliders, top a sweet potato round with a patty, aioli, sliced onion and arugula. Top with another sweet potato round if desired or leave open faced. Enjoy!

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