Rocky Mountain Bison Burger
POSTED: 5:43 am MDT July 6,
2008
Fresh bison patties slow grilled with onions and served with green chiles, lettuce, tomatoes, guacamole and Chihuahua cheese.
2 fresh ground bison patties, 8 oz ea
2-4 center slices of onion
2 tsp olive oil
2 thick slices of Chihuahua cheese
- or a flavorful Jack (Murray Bridge Jack suggested)
4 Fire-Roasted green chiles
2 TBS guacamole (or avocado slices)
2-4 slices of ripe tomato
Fresh lettuce leaves
Fresh whole-wheat rolls
Hand shape patties, packing and shaping well. Slice onions and brush with olive oil. Sprinkle the patties and onions with seasoning to taste.
Preheat grill, brush clean and mist or brush with oil. Grill burgers and onions slowly over low to medium coals, repositioning a couple times. Wait until the burger is halfway done before turning over. When the onions are done, place on top of the turned patty. When the patty is 3/4 done, top with a thick slice of the cheese and 1-2 whole green chiles. Cover the grill, finishing the burgers slowly as the cheese melts.
Place a dollop of guacamole and slices of tomato on top of the lettuce leaves and place lettuce down on the bottom bun. Add the patty and top bun and serve. – Chef Mick Rosacci, Tony's Market
2 fresh ground bison patties, 8 oz ea
2-4 center slices of onion
2 tsp olive oil
2 thick slices of Chihuahua cheese
- or a flavorful Jack (Murray Bridge Jack suggested)
4 Fire-Roasted green chiles
2 TBS guacamole (or avocado slices)
2-4 slices of ripe tomato
Fresh lettuce leaves
Fresh whole-wheat rolls
Hand shape patties, packing and shaping well. Slice onions and brush with olive oil. Sprinkle the patties and onions with seasoning to taste.
Preheat grill, brush clean and mist or brush with oil. Grill burgers and onions slowly over low to medium coals, repositioning a couple times. Wait until the burger is halfway done before turning over. When the onions are done, place on top of the turned patty. When the patty is 3/4 done, top with a thick slice of the cheese and 1-2 whole green chiles. Cover the grill, finishing the burgers slowly as the cheese melts.
Place a dollop of guacamole and slices of tomato on top of the lettuce leaves and place lettuce down on the bottom bun. Add the patty and top bun and serve. – Chef Mick Rosacci, Tony's Market
