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#10 Bison Burger


#10 BISON BURGER
Ted’s Montana Grill Restaurant Recipe

8 ounces freshly ground bison
1/2 teaspoon Ted’s Special Spice Mixture (see recipe below), divided
1 Kaiser roll, toasted
2 slices American cheese
6 slices sweet and spicy pickles
1 1/2 ounces shredded iceberg lettuce
2 slices vine ripe tomatoes
1 tablespoon Ted’s Sauce (see recipe)

Preheat grill to medium high. If using a charcoal grill, have one hot side and one side for indirect cooking. If using a gas grill, use all burners to get the grill up to temperature and then shut off one section when ready to cook. When internal temperature is 375 degrees, the grill is ready for the bison burgers. Lightly oil the grates.

Form the ground bison into a loose patty. It should have rough edges and should never be compacted.

Holding the burger over the grill use the seasoning shaker to “rain” a third of the Ted’s Special Spice Mixture onto one side of the burger.

Place the burger seasoned side down on hot side of the grill and repeat the “rain” process to the unseasoned side. Cover the grill.  Cook the burger half-way to desired temperature (generally, the half-way point for a medium burger is 4 minutes), uncover and gently flip the burger and move it to the cooler side. Never press the burger with the spatula.  When the burger is flipped, season the burger a third time using the “rain” method.  Cover the grill and cook for 2 minutes.

Uncover grill, add cheese to the burger and cover the grill again. When the cheese has melted, about 2 minutes, uncover the grill. When the burger reaches the appropriate temperature, remove the burger from the grill and place on the bottom of the toasted bun.

Top burger with the Sweet and Spicy Pickles. Spread Ted’s Sauce on the surface of the top of the bun, place the shredded lettuce and sliced tomatoes on top of the Ted’s Sauce and place on top of the burger.  Serve immediately.

Ted’s Special Spice Mixture:
1 1/2 teaspoons coarse salt
1 1/2 teaspoons garlic salt
1 teaspoon seasoned salt
1 teaspoon onion salt
1 teaspoon freshly ground black pepper

In a small jar, combine coarse salt, garlic salt, seasoned salt, onion salt and pepper. Put on lid and shake vigorously. Store in jar for up to 3 months. You’ll be able to use the salt more easily if you put it in a salt shaker with large enough holes. Makes 2 tablespoons.

Ted’s Sauce:
1 cup mayonnaise
1 cup sour cream
1 tablespoon ranch dressing mix
1/2 teaspoon Tabasco sauce
1/2 cup green onions, small dice

Combine all the ingredients into a large mixing bowl. Whisk with wire whip to achieve a smooth consistency. Makes about 2 cups.

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