Bison Smash Burger with Wild Morels

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.

More Burger Recipes

• Peppery Bison Brie Burger with Kohlrabi & Apple Slaw – Chef Leandro Vega
• Seventh Fire Burger – Chef Rich Francis
• Surf n’ Turf Bison Burger – Chef Ben Kelly
• Bison Burger with Apricot Bourbon Onions