Bison Burgers With Spicy Aioli Food

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BISON BURGER WITH GARLIC MAYO AND CARAMELIZED ONIONS



Bison Burger with Garlic Mayo and Caramelized Onions image

Provided by Brad Sorenson

Time 21m

Yield 4 burgers

Number Of Ingredients 24

1 pound ground bison
1 pound ground beef sirloin
1 yellow onion, minced
4 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon seasoning salt
1/4 cup ketchup
2 tablespoons Worcestershire Sauce
Freshly cracked black pepper, to taste
Kosher salt, optional
Olive oil, for cooking
2 tablespoons bacon fat or olive oil
1 yellow onion, sliced thin
Kosher salt and freshly ground black pepper, to taste
1/2 cup prepared mayonnaise
2 tablespoons chopped fresh parsley
4 cloves raw garlic, chopped
Kosher salt and freshly ground black pepper, to taste
4 slices Wisconsin Cheddar cheese
4 burger buns
1 cup fresh arugula greens
4 cornichon pickles

Steps:

  • To make the burgers:
  • In a large bowl mix the bison, beef sirloin, onions, garlic, and parsley until just combined. Add in the onion powder, garlic powder, seasoning salt, ketchup, Worcestershire, and a few turns of freshly ground black pepper. Add it all to the meat mixture and mix well to combine. Heat a large saute pan over medium-high heat and cook a small portion of the meat. Taste the cooked beef to see if you need to add salt. Add salt to the meat mixture to taste. Divide the meat into 4 evenly portioned round patties and set aside.
  • To make the onions:
  • Heat the bacon fat over medium-high heat in a large saute pan and add the onions. Cook for 1 minute, then season with salt. Cook the onions, stirring a lot, until they start to turn brown. If the onions start sticking to the pan and turning too dark, pour in a spoonful of water and scrape with a wooden spoon to pull them off the pan. Continue to cook and stir the onions until they're dark brown and caramelized, about 8 to 10 minutes. Turn off the heat and set aside.
  • To make the mayonnaise:
  • In a bowl, combine the mayonnaise, parsley, garlic, salt, and pepper, to taste and mix well.
  • To serve:
  • Reheat the large skillet over medium-high heat and drizzle in some olive oil. Heat the olive oil then place the burger patties in the pan. Cook for 3 minutes on each side for medium-rare. Top the burgers with a slice of cheese. To assemble, spread some garlic mayo on the bottom of the toasted bun. Put the burger on the mayo, top with caramelized onions, and then arugula. Cover with a bun top. Stick a toothpick into a cornichon and then stick into the top of the burger and serve.

BISON BURGERS WITH SPICY AIOLI



Bison Burgers with Spicy Aioli image

Burger and fries are iconic and delicious, but the bun and French fries are problematic for the paleo diet. Give this fast food favorite a complete makeover resulting in a lower-fat, low-carb and nutrient-dense dish. Use lean bison meat for the patty and eliminate carbs with an iceberg lettuce wrap. Serve these burgers with crunchy kale chips instead of calorie and fat-laden French fries.

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 22

1 teaspoon coconut oil
1/2 cup minced onions
4 cloves garlic, minced
1 pound ground bison meat
1 teaspoon tomato paste
1/4 teaspoon ground cumin
1/4 teaspoon sea salt
Pinch ground black pepper
Pinch cayenne pepper
1/2 teaspoon Dijon mustard
1/4 teaspoon tomato paste
1 large egg yolk
1 clove garlic, minced
2 tablespoons canola oil
2 tablespoons olive oil
1 teaspoon lemon juice
Cayenne pepper
Sea salt
4 leaves iceberg lettuce
2 small tomatoes, cut into 1/4-inch rounds
1/8 small red onion, shaved
Kale chips, for serving

Steps:

  • For the burgers: Heat the coconut oil in a large nonstick skillet set over medium heat. Cook the onions and garlic, stirring occasionally, until translucent, 3 to 4 minutes. Transfer to a large bowl and cool for 5 minutes.
  • Add the bison, tomato paste, cumin, salt, black pepper and cayenne pepper to the onion mixture, and stir to combine. Form into four 1-inch-thick burgers. Place the skillet back over high heat, add the burgers and cook until an instant read thermometer registers 160 degrees F, 5 to 6 minutes per side. Remove from the pan and rest the burgers for 3 to 5 minutes.
  • For the aioli: In a small bowl whisk together the mustard, tomato paste, yolk and garlic. While whisking continually, slowly drizzle in the canola and olive oils, until all the oil is incorporated and the mixture is thick and glossy. Whisk in the lemon juice and season with cayenne pepper and salt.
  • Place each patty in a lettuce leaf, then top with tomato slices, shaved red onion and 2 teaspoons of the spicy aioli; wrap the burgers in the lettuce and serve with kale chips.

Nutrition Facts : Calories 443 calorie, Fat 33.6 grams, SaturatedFat 10.2 grams, Cholesterol 147 milligrams, Sodium 245 milligrams, Carbohydrate 6.2 grams, Fiber 1.4 grams, Protein 28.8 grams, Sugar 2.8 grams

BISON BURGERS WITH SPICY AIOLI



Bison Burgers With Spicy Aioli image

© 2014 Turner Broadcasting System, Inc. All rights reserved. Burger and fries are iconic and delicious, but the bun and French fries are problematic for the paleo diet. Give this fast food favorite a complete makeover resulting in a lower-fat, low-carb and nutrient-dense dish. Use lean bison meat for the patty and eliminate carbs with an iceberg lettuce wrap. Serve these burgers with crunchy kale chips instead of calorie and fat-laden French fries.

Provided by Turner Broadcasting

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 21

1 teaspoon coconut oil
1/2 cup minced onion
4 garlic cloves, minced
1 lb ground bison meat
1 teaspoon tomato paste
1/4 teaspoon ground cumin
1/4 teaspoon sea salt
1 pinch ground black pepper
1 pinch cayenne pepper
1/2 teaspoon Dijon mustard
1/4 teaspoon tomato paste
1 large egg yolk
1 garlic clove, minced
2 tablespoons canola oil
2 tablespoons olive oil
1 teaspoon lemon juice
cayenne pepper
sea salt
4 leaves iceberg lettuce
2 small tomatoes, cut into 1/4-inch rounds
1/8 small red onion, shaved

Steps:

  • For the burgers: Heat the coconut oil in a large nonstick skillet set over medium heat. Cook the onions and garlic, stirring occasionally, until translucent, 3 to 4 minutes. Transfer to a large bowl and cool for 5 minutes.
  • Add the bison, tomato paste, cumin, salt, black pepper and cayenne pepper to the onion mixture, and stir to combine. Form into four 1-inch-thick burgers. Place the skillet back over high heat, add the burgers and cook until an instant read thermometer registers 160 degrees F, 5 to 6 minutes per side. Remove from the pan and rest the burgers for 3 to 5 minutes.
  • For the aioli: In a small bowl whisk together the mustard, tomato paste, yolk and garlic. While whisking continually, slowly drizzle in the canola and olive oils, until all the oil is incorporated and the mixture is thick and glossy. Whisk in the lemon juice and season with cayenne pepper and salt.
  • Place each patty in a lettuce leaf, then top with tomato slices, shaved red onion and 2 teaspoons of the spicy aioli; wrap the burgers in the lettuce and serve with kale chips.
  • Cook's Notes: If you have concerns about salmonella, replace the egg yolk and oils with canola mayonnaise.

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