bison burger Tailgating Tidbits:  Bison Burgers


Tailgating Tidbits Bison Burgers with Smoked Gouda & Tomato Bacon Chutney

Recipe courtesy of Celeste

1 lb cooked bacon
2 pounds bison
1 block on smoked gouda
½ Vidalia onion, chopped
6 cloves garlic, sliced thin
1 pint cherry tomatoes, sliced in half
1 Tablespoon balsamic
1 Tablespoon brown sugar
2 Tablespoons olive oil
Salt, Pepper
Hamburger rolls
Mixed greens for burger (Optional)

Tomato Bacon Chutney
Add olive oil to a sauté pan and cook garlic, onions and a few cracks of black pepper for 5-7 minutes. You want them to get soft, not to burn.

Add your sliced cherry tomatoes and cook another 5-7 minutes.

Add 1T balsamic and brown sugar plus about 10 slices of bacon, you can crumble or slice. Cook on low, stirring occasionally for another 10-15 minutes. You want the mixture to get sweet and mushy.

Cool and store. This can be made several days in advance.

Smoked Gouda Bison Burger topped with Tomato Bacon Chutney
Combine your bison with a few cracks of black pepper and a heavy pinch of salt. Add about ¼ cup grated or shredded smoked gouda.
Mix gently to combine, form patties and grill to desired temperature. Serve on a hamburger roll with some mixed greens for color topped with a generous helping of tomato bacon chutney.

Bison has less fat than ground beef so do not overcook; recommended internal temperature is 120-140 degrees. There will be some carryover cooking as well once you remove the bison from the grill.

Grilled Bison Burger stuffed with Tomato Bacon Chutney
In a bowl, lightly mix your bison with few cracks of black pepper and a heavy pinch of salt. Form a burger with a dimple in the center. Add a heavy Tablespoon of chutney to the dimpled burger and cover the chutney with a meatball-sized piece of bison to hide the chutney and seal in the flavor. At this point, I wrap my burger in wax paper, then saran wrap and store in the fridge to let the meat rest.
Once the fire is hot, grill bison on both sides until desired temperature.
Remove from grill, top with freshly shredded smoked gouda (it will melt quickly) and top with a few strips of bacon and mixed greens.


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