2 pounds Ground bison
2 tablespoons Minced shallots
2 tablespoons Worcestershire sauce
2 tablespoons Tomato paste
2 teaspoons Brown sugar
Salt & Pepper to taste
1 c Gorgonzola cheese, crumbles
4 ea Onion Roll
2 ea Roma tomatoes sliced
1 hd Leaf lettuce
· Mix first six ingredients together in bowl. Then shape into 8 patties.
· Insert shredded cheese into center of 4 of the patties. Then place
remaining patties onto each of the cheese topped ones. Insure the
edges are closed sealing in the cheese.
· Grill 6 minutes on one side, flip and grill 4-5 minutes or until done.
· Serve on toasted onion roll with toppings and your favorite
· Prep Time: 10 min Cook: 10mins Serves: 4
Bison Burgers with Green Onion Yogurt
By emilymanly · Jul 06 2012 · Comments (0)
Back from Europe and happy to announce Eliza was thrilled to see us and hardly held a grudge. Second to throwing my arms around my baby, I was eager to get into the kitchen again. These burgers are super easy and a nice alternative to the hamburger. Given that I was all cheesed out from France, I opted for a refreshing yogurt to top these off. Oh, and hang in there on my photos…my fancy camera is in the shop.
Chefs nationwide riff on this favorite comfort food, the perfect wine-pairing partner.
Published on Jun 28, 2012
BY ANDREW HOOVER
Proof on Main
Using grass-fed bison meat as the base, Executive Chef Michael Paley tops his Bison Burger with local Cheddar, house-cured bacon and Jezebel sauce. For wine, General Manager Rachel Cutler gives a nod to Palazzo’s Cabernet Franc from Napa. “It has structure and spice, but is soft and earthy enough to pair well with the bison.”
Recipe courtesy Michael Paley, executive chef of Proof on Main, Louisville, KY
2 cups apricot preserves
2 cups apple jelly
1½ cups prepared horseradish
1 tablespoon kosher salt
½ tablespoon ground black pepper
½ tablespoon ground coriander
2 teaspoon ground cinnamon
1 teaspoon grated nutmeg
½ teaspoon grated clove
In a medium mixing bowl, combine all of the ingredients and stir until well incorporated. Makes 4 cups.
Read more about Proof on Main.