Bison Smash Burger with Wild Morels
Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes | Serves: 2 burgers
Created By: MADDIE & KIKI, CANADA’S TOP FEMALE GRILLMASTERS
Just in time for morel season - the bison smash burger with grilled onions and wild morels! The best burgers are made with simple, quality ingredients, starting with lean ground grass raised bison. Head to the farmers market for your morels, find yourself some great brioche buns, and support your local cheesemaker! And visit Where to Buy on our website to find Noble Premium Bison products at a retailer nearest you.
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Directions
- Form bison into four equal balls. Set aside. Sauté morels over medium high heat in the butter until lightly browned, about 1-2 minutes. Season with salt and pepper. Set aside.
- Preheat grill to high heat – between 450-500°F. Use a flat top plate insert, preheating for at least 10 minutes before beginning to cook. This is what will give us a nice brown crusty exterior to our patties.
- Oil the surface of the flat top. Cook onions with the lid down until lightly browned – about 5-6 minutes, stirring occasionally. Arrange onions in four equal mounds.
- Place one bison ball over top of each mound. Using a flat press, press into each bison ball, getting them as flat as you can. Season with salt and pepper. Allow bison to brown on one side for about 5 minutes. Flip, season with salt and pepper and cook for another 5 minutes. Place a slice of cheese on two of the burgers, and allow to melt. Remove all burgers from the heat.
To serve: spread some of the truffle mayo on both sides of the bun. Place one of the bison patties with cheese on first, followed by a bison patty without cheese, sandwiching the cheese in the centre of the patties. Top with half the buttery morel mushrooms. Top with some spring pea shoots for a little crunch and freshness.
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Ingredients
2 x 226g packages lean ground Noble Premium Bison
4 white onions, cut into thin rings
Salt and pepper
2 slices of your favourite local cheese (we used a peppery cheddar from Prince Edward County)
1/2 cup (125ml) fresh morel mushrooms (or 1/4 cup dried)
1 tbsp (15ml) butter
2 brioche buns
Fresh pea shoots
Truffle Mayo:
1/4 cup mayonnaise
1 tsp truffle powder (or truffle oil)
1/2 tsp onion powder
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