Bison Crunch Burger

Grilled Bison with Greens in a Lemon-Honey Vinaigrette, Chipotle Aioli and topped with Crispy Onion Rings.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Servings: 4

Ingredients:

• 1 pound Ground Bison
• 2 cups Arugula
• 1 Red Onion, cut into paper-thin rings
• 4 Slices Swiss Cheese
• 1 teaspoon Dijon mustard
• 2 teaspoons Honey
• 2 cups Buttermilk
• 2 cups Flour
• 1/2 cup Extra Virgin Olive Oil, divided
• 1 quart Canola Oil
• 1 cup Mayonnaise 
• 1 can Chipotle Peppers in Adobo Sauce
• 2 teaspoons Cilantro, finely chopped
• 1 Lemon, juiced
• 1 Lime, juiced and zested
• 1/2 teaspoon Cayenne Pepper
• 4 good quality Hamburger Buns
• Kosher Salt
• Black Pepper

Directions:

Make the Chipotle Aioli: In a food processor or blender, place mayo, cilantro, lime juice & zest, 2-3 chipotle jalepeños, a teaspoon of the Adobo sauce, a drizzle of olive oil, salt & pepper to taste; purée until smooth. Pour into a bowl, cover and set aside.

Make the Crispy Onion Rings: Pour buttermilk into a baking dish and thoroughly coat the onion rings. In another baking dish pour in the flour, then whisk in the cayenne pepper to taste and the salt & pepper. Set aside.

Over medium heat, pour the canola oil into a Dutch Oven or Large Deep Pot and bring to 375 degrees (a candy thermometer is best). When the oil’s ready, grab small batches of onions, dredge into the flour mix, shaking off any excess and fry until golden brown. Don’t over crowd the oil or they’ll stick together and lower the heat too much and be mushy-greasy-gross. With a spider or tongs, remove from the oil and cool on paper towels.

Make the Lemon-Honey Vinaigrette: In a small bowl pour in the lemon juice, a teaspoon of Dijon mustard, 2 tablespoons of Honey, salt & pepper to taste. Whisk until combined, then slowly drizzle in a 1/4 cup Olive Oil while still whisking. Cover and set aside.

Make the Burgers: Season the bison with salt & pepper to taste, a teaspoon of olive oil and gently mix together, then form into four equal-sized patties. Carefully brush the grill with more olive oil and grill the burgers over medium heat until done, about 4 minutes per side for medium rare. The last two minutes of grilling, top each burger with a slice of Swiss cheese. Allow to rest for about 5 minutes.

While the burgers are grilling (but not before), put the arugula in a medium bowl and lightly toss with the vinaigrette.

While the burgers are resting, lightly toast the buns on the grill. 

To Build your Burgers: Spread the aioli on both buns, stack the arugula on the bottom bun, then the burger, top it with some onion rings, drizzle a little more aioli, add the top bun and take a bite!

Chef’s Note: You can always substitute ground beef, turkey, chicken, whatever you prefer, but the Bison is a tasty, not the least bit gamey, lean cut of meat that won’t disappoint.