The day before, prepare the pickles by combining the carrots, cucumbers, fennel vinegar, salt, and water in an airtight container. Allow to pickle for one day.

To prepare the bison burgers, melt the margarine with the parsley in a sauté pan over medium-low heat. Add onions and garlic and sauté until translucent, about 5 minutes. Let cool.

In a medium bowl, combine the meat, mustard, and cooked onions and garlic. Remove a piece off and cook to see if seasoning needs adjusting. Add salt and pepper to taste. Form the meat into 8 4-ounce patties. Preheat oven to 425˚F.

To prepare the buns, boil the water and oil together. Once boiling, add the flour. Quickly remove from the heat and stir well. Pour the batter into an electric mixer and mix until most of the steam is gone.

Add one egg at a time, making sure that all the eggs are incorporated before adding the next.

On a parchment lined baking sheet, scoop out 8 buns with an ice cream scoop.

Bake for 15 minutes, and then decrease the heat to 370˚F and bake for 30 minutes.

To prepare the garlic mayonnaise, add the whole eggs and garlic to a food processor. Process until smooth. Slowly add the oil. Stir in salt and lemon juice just before spreading on the slider.

To assemble, first sauté or grill the burgers until golden brown on both sides, slice open a bun and and top with garlic mayo. Serve with pickles.