Bison Burger Stuffed with Gruyere Cheese and Bacon
August 25, 2014
Bison Burgers stuffed with Gruyere Cheese and Bacon
3 pounds ground bison
2 tbsp. butter
1 medium onion chopped finely
3 garlic cloves crushed
1 beaten egg
½ cup dried breadcrumbs
1 tbsp. chopped fresh thyme
1 tbsp. chopped fresh sage
3 tbsp. Worcestershire sauce
½ tsp. salt
½ tsp. black pepper
4 thinly sliced pieces of Gruyere cheese
4 tbsps. ready crispy bacon
2 tbsps. olive oil
4 hamburger buns
1 large tomato sliced
4 large lettuce leaves
Melt butter over medium-high heat in a large skillet. Cook the onions and garlic until golden brown. Cool slightly. Place the bison in a medium bowl then
add the beaten egg, breadcrumbs, thyme, sage, Worcestershire sauce, salt and pepper to the bowl with the bison. Add the cooled onions and garlic to the bison mixture and combine well. Shape into eight patties, top four of the patties with one slice of Gruyere cheese and one tablespoon of the bacon. Top each with the remaining patties and press the edges together to seal.
Heat olive oil in a heavy large skillet over high heat. Add the bison patties and cook until well browned 2-4 minutes per side for medium rare.
Garnish with tomatoes and lettuce then serve on hamburger buns.
Homemade Oven Potato Chips with Sea Salt
2 large russet potatoes scrubbed clean
¼ cup melted butter
Sea salt to taste
Preheat oven to 500°F
Cut potatoes to desired thickness but keep the slices fairly thin. You can use a mandoline or food processor, but using a sharp knife works well.
Dry the potato slices in between paper towels to absorb some of the moisture.
Line a baking pan with foil and spray with cooking oil.
Arrange potato slices in an even layer on the baking pan and brush with the melted butter.
Bake in oven for 15 to 20 minutes until cooked through and crisp golden on the edges. Sprinkle with the sea salt and serve immediately.