It’s that time of year again. Time to try and make the most delicious, juicy, messy burger you’ve ever created. This is our debut burger of the grilling season…
Ingredients: (serves 2)
- 6 slices local, thick-cut bacon
- 1 red onion
- 2 slices of swiss cheese
- 4 oz blue cheese crumbles
- 1 heirloom tomato,sliced
- 2 kaiser buns
- 3 cloves garlic, minced (keep 1 seperate)
- 1/2 container mushrooms
- olive oil
- 1 package bison ground beef
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbls minced onion
Brown the bacon in a skillet and set aside on paper towels for later.
Fold 1 clove garlic, salt, pepper and minced onion into bison beef. Folding the beef over itself helps keep the meat juicy. Then divide the beef in half and form two patties, each with a dimple in the center to help to burger cook evenly. Put on plate to take outside.
Sauté the mushrooms in olive oil with 2 cloves garlic and a pinch of salt and pepper, set aside.
We cooked the onion on the grill with our fancy Blossoming Onion Grill Rack (found here) with a little olive oil and salt and pepper. But you can sauté them with the mushrooms if you don’t have one. (But I do recommend buying one because it has become our new favorite cooking utensil!!)
Grill the burgers to your liking (we prefer a nice, juicy medium-rare to a medium so about 3-4 minutes). Add 2 oz blue cheese crumbles and 1 slice swiss on top each burger.
Mayo both sides of the bun and build the burger starting patty, bacon, onions, mushrooms, tomato and guac. Top with some pickles and ketchup if you like, too. Keep the paper towels handy and try not to finish it all in one bite. 😉 Enjoy!