Bison is a great choice for a lean protein that packs a lot of punch and flavour in combination with ground lamb. Pair it with a homemade chutney and pesto for one amazing burger!
Fig and Onion Chutney
Leftover pesto should keep for up to 3 days in the fridge. Leftover chutney will keep for up to 1 week if covered and refrigerated.
In a food processor, blend together basil, garlic, and Asiago until smooth.
While the machine is running, drizzle olive oil into the food processor and blend until combined. Set pesto aside.
In a medium pan over medium heat, stir and cook onions until lightly browned, about 10 minutes.
Add figs to the pan and continue cooking and stirring for 3 to 5 minutes.
Stir in balsamic and red wine vinegars and continue cooking over medium heat for about 5 minutes, until most of the liquid has evaporated. Be careful not to burn the vinegar.
Season mixture with black pepper to taste and, set aside to cool.
To form the patties, stir together bison, lamb, sea salt, black pepper, and ½ cup of the reserved pesto. Mix well with hands. Form mixture into six 10-ounce patties, about ½-inch thick.
Grill burgers over medium heat until juices run clear, about 5 minutes per side. Toast buns on the grill.
While burgers cook, cook bacon in a pan until crisp.
To assemble the burgers, place patty onto the bottom half of a toasted bun and top with 2 tablespoons of the Fig and Onion Chutney, three slices of bacon, lettuce, tomato, and mayonnaise.
Assemble remaining burgers and serve.