BISON BURGER WITH PEPITAS & GRILLED VEGGIES
Contributed by Chef Bryan Dooley, Bryan's Barbecue in Cave Creek, Arizona
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Chef Bryan Dooley says he chose bison for this burger because it’s a leaner meat and, generally, naturally raised. The pumpkin seeds and grilled veggies as a topping add flavour and interest so you don’t need the prepackaged, store-bought condiments.
Even though the chef owns a restaurant he says he eats meat only about once a week and saves the BBQ as a special treat. (Photo: Bay & Associates)
Burger ingredients:
2 lbs of ground Bison
1/2 cup of toasted Pepitas (pumpkin seeds)
Sea salt & pepper to taste
Topping ingredients:
2 Poblano peppers (available in most groceries but Bell or other peppers work as well)
2 large shiitake mushrooms
1 medium-size red onion
Cmbine in bowl and toss with a little olive oil
Sea salt and pepper to taste (or ditch the salt if you’re watching your sodium levels and use a squire of fresh lime in the grilled veggie mix)
Mix ground Bison, seasoning and pepitas in bowl and form into patties and grill to desired taste - medium rare, medium or well done.
Grill Poblanos until skin turns black and place in a paper bag for about 10 minutes, remove skin and seeds, julienne and toss with a squirt of fresh lime juice (optional).
When burgers are done, top with warm Poblano, onion and mushroom mixture mixture and serve with a green salad.
Makes four 8oz burgers
