Wild Fennel Bison Burger

  • serves 6 - 8

Courtesy of Mike Mulcahy of Big Feast Bistro.

6 Ratings
Directions for: Wild Fennel Bison Burger

Ingredients

Banana Pepper Jam

5 ⅓ oz pickled banana peppers

2 ¼ Tbsp applesauce

3 tsp agave syrup

Goat Cheese Aioli

3 egg yolks

⅔ Tbsp Dijon mustard

⅓ Tbsp coarse salt

1 cup vegetable oil

½ cup olive oil

3 Tbsp apple cider vinegar

3 Tbsp lemon juice

½ tsp white pepper

2 oz goat cheese, crumbled

Crab Mix

5 ¼ oz crab, chopped

3 stalks green onion, chopped on a bias

¼ tsp white pepper

4 Tbsp mayonnaise

½ tsp coarse salt

1 ½ tsp lemon juice

½ tsp Sriracha sauce (or other hot sauce)

Caramelized Onions

1 onion, chopped into 1/2-inch pieces

2 Tbsp vegetable oil

1 tsp coarse salt

½ tsp coarse pepper

Bison Burgers

26 ½ oz ground bison

¼ cup gluten-free breadcrumbs

2 eggs

1 small clove garlic, finely chopped

¼ tsp coarse pepper

½ tsp coarse salt

1 tsp thyme, chopped

½ tsp ground fennel, toasted

Assembly

6 - 8 oz Havarti cheese, sliced

12 - 16 slices uncooked bacon

6 - 8 Portuguese buns

1 Tbsp Banana Pepper Jam

2 Tbsp Goat Cheese Aioli

Directions

Banana Pepper Jam

1. In a food processor, blend together banana peppers, applesauce, and agave syrup until smooth; set jam aside until assembly.

Goat Cheese Aioli

1. To make mayonnaise for the aioli, add egg yolks, Dijon mustard, and coarse salt to a food processor; process for 1 minute, until fully combined.

2. In a medium bowl, stir together vegetable oil, olive oil, apple cider vinegar, lemon juice, white pepper and 4 tablespoons of cold water. While the food processor is running, add mixture in a steady stream and process until mayonnaise thickens.

3. Divide mixture in half; set one half aside for crab mixture. Stir goat cheese into to the remaining mayonnaise. Cover and refrigerate until assembly.

Crab Mix

1. In a medium bowl, mix together 4 tablespoons of the reserved mayonnaise, crab, green onions, white pepper, coarse salt, lemon juice and Sriracha sauce; stir well until combined. Cover and refrigerate until assembly.

Caramelized Onions

1. Heat a large pot over high heat; add onions, vegetable oil, coarse salt, and coarse pepper to the pot. Stir and cook over medium heat until golden brown, about 5-10 minutes. If onions stick, remove pot from heat for 5 minutes to allow onions to release, then stir and cook over lowered heat until onions are golden brown.

Bison Burgers

1. In a large bowl, mix together bison, caramelized onions, breadcrumbs, eggs, garlic, coarse pepper, coarse salt, thyme, and fennel.

2. Divide mixture into 6 to 8 patties, depending on your preference.

Assembly

1. Preheat grill.

2. Grill patties for 4-5 minutes; flip and top patties with 1 oz of the crab mix and 1 oz of Havarti.

3. Continue cooking for 4-5 minutes, or until burger juices run clear; while burgers cook, grill bacon until crisp and toast Portuguese buns.

4. Once buns are toasted, spread 1 Tbsp of reserved Banana Pepper Jam on the top bun; spread 2 Tbsp of the Goat Cheese Aioli on the bottom bun.

5. Add patty to the bun, top with 2 slices of bacon and serve.

See more: Comfort Food, Dinner, Eggs/Dairy, Game, Main, Seafood


http://www.foodnetwork.ca/recipe/wild-fennel-bison-burger/14609/

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