Bison Burgers Food

BISON BURGERS

Steps:

• In a bowl combine bison, Worcestershire and the jelly and then form into 4 patties.
• Heat an oiled grill pan or grill to medium heat.
• Grill burger for 3-5 minutes. Flip and top with cheese and then continue cooking for another 3-5 minutes or until done.
• Place burger on bottom bun and top with tomato and other condiments; top with top bun.

CHIPOTLE BISON BURGERS

Steps:

• Halve and pit the avocado, then scoop the flesh into a small bowl. Add the lime juice, cilantro, 1/4 teaspoon cumin and a big pinch of salt. Mash and stir until well combined; set aside.
• Combine the bison, chipotles, remaining 3/4 teaspoon cumin, the oregano, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl; mix well. Form into 4 patties, about 4 1/2 inches wide and 1/2 to 3/4 inch thick. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the patties and cook until browned, about 3 minutes per side for medium, putting 1 cheese slice on each burger during the last minute of cooking.
• Serve the burgers on the buns with ketchup, the avocado mixture, shredded lettuce, sliced onion and cilantro. Serve with tortilla chips and the lime wedges.

BISON BURGERS

Steps:

• Preheat a griddle to medium-high. Make 4 equal-size hamburger patties from the ground bison meat, taking care not to overwork the patties.
• Season both sides of each patty with 1/4 teaspoon of Ted's Special Spice Mixture, and place on griddle. Cover the burgers with a stainless steel bowl or other heat-proof, dome-shape object, and cook for 6 minutes. Turn the burgers over, and season the top of each burger again with 1/4 teaspoon of the spice mixture. Cover with the dome and continue to cook for 4 to 5 minutes, for medium.
• Place 2 cheese slices on each burger and cook until the cheese melts. Butter the cut side of the rolls and place, cut side down, on the griddle. Cook until lightly toasted. Serve each burger on a roll with 1 lettuce leaf and 1 tomato slice per burger.

GRILLED BISON BURGERS

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Mix bison, Panko crumbs, egg, Worcestershire sauce, hot sauce, garlic, and pepper together by hand in a bowl; form into 4 patties. Place patties on baking sheet, cover with aluminum foil, and refrigerate until chilled, about 15 minutes.
• Spray the patties with cooking spray and grill until hot and slightly pink in the center, about 5 minutes per side. Top each burger with a slice of cheese; continue cooking until the cheese melts, about 2 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
• Sandwich burgers between bun halves.

BISON BURGERS WITH CABERNET ONIONS AND WISCONSIN CHEDDAR

Steps:

• Heat 1 tablespoon oil in heavy medium skillet over medium- high heat. Add onions, sprinkle with salt, and sauté until tender and golden brown, stirring often, about 10 minutes. Reduce heat to medium and continue to sauté until very tender and well browned, about 15 minutes longer. Add wine and cook, stirring occasionally, until liquid is absorbed, about 5 minutes. DO AHEAD: Can be made 3 days ahead. Cool, cover, and chill.
• Preheat broiler. Gently mix meat and next 3 ingredients in large bowl. Shape into four 1/2-inch-thick patties. Heat remaining 1 tablespoon oil in heavy large skillet over high heat. Sprinkle burgers with salt and pepper; add to skillet. Cook until well browned, about 2 minutes per side for medium-rare.
• Open buns and arrange, cut side up, on rimmed baking sheet. Place cheese slices on bun tops. Broil until cheese melts and bottom halves are lightly toasted, about 1 minute. Spread bottom halves with mustard. Top each with a few escarole leaves, then burger. Spoon onions atop burgers, dividing equally. Cover with bun tops; press lightly.