Prep Time: 15 minutes Cook Time: 8 minutes Yield: 2 servings
I love burgers. I mean, I LOVE burgers. But usually, I find that the bun doesn't actually make the burger, it takes away from it. It's filling, it's too thick, it may get soggy, it may not be the right kinda bread. It's all about the MEAT for me!! And you cannot go wrong with bison! It tastes better and has greater nutritional, ecological, and humane production benefits than beef does. I prefer it over beef, 100%.
WHAT YOU NEED
- 8 oz ground bison (I get it from my local butcher in El Cerrito but you can find Great Range bison at Costco)
- 1/8 tsp applewood smoked sea salt
- 1/8 cracked black pepper
- several dashes of Simply Organic "Spicy Steak Seasoning"
- 4 portobello mushrooms
- 2 leaves of romaine lettuce
- 2 tbs salsa
- 2 tbs guacamole
- 4 slices bacon, cooked (look for uncured, nitrate free bacon!)
WHAT TO DO
- Combine meat and seasonings in a mixing bowl and mix until well combined. Form two equal sized balls of meat, flatten them out, and set aside.
- Remove the stems of the mushroom caps and scrap the gills out with a spoon. Rub the inside only with a light layer of oil (I use fat from the bacon).
- Place in a seasoned cast iron grill pan, on medium-high heat, upside down and allow to cook for 5 minutes. Flip, and cook another 3 minutes.
- Place mushroom caps aside wrapped in paper towels to absorb moisture as they continue to "sweat."
- Add patties to the same pan at the same heat setting and cook for 4 minutes on each side.
- Layer up your burger starting with one cap as the bottom bun. I did romaine lettuce, salsa, the glorious patty, guacamole, the magic ingredient: bacon, and then the top cap.
Alternative recipe possibilites:
- sweet potato (recipe in my new Ebook!)
- collard greens, cabbage leaves, or romaine lettuce
- tomato halves (for smaller burgers)
- grilled onions
- poached or over easy egg
- fire roasted bell peppers
- olive tapenade