Surf n’ Turf Bison Burger
| Serves: 2 burgers
Created By: CHEF BEN KELLY
Directions
Cocktail sauce
- In a small bowl, whisk together the ketchup, horseradish, fish sauce and hot sauce
- Cover and refrigerate for 15 minutes before use
Green Apple and Celery Root Slaw
- In a medium mixing bowl, combine the mayonnaise, mustard, hot sauce, sugar, vinegar, and salt;
mix well, taste and adjust the seasoning as needed. - Add the julienned apple, celery root and sliced onions. Mix well.
- Cover the bowl and refrigerate for 15 minutes before use.
Fried Bay Scallops
- Heat 1 to 2 litres of canola oil in a fryer or pot to 360 F.
- In a medium mixing bowl, combine the pancake mix, Cajun seasoning and salt. Mix well.
- Coat the scallops in the flour mixture and shake off excess.
- Fry the scallops in the hot oil for 2 to 3 minutes or until golden brown and crispy.
- Remove the scallops from the oil, shake off the excess. Put the scallops in a bowl and toss with an additional pinch of salt.
Bison Burger
- Heat your grill to 400 F.
- In a medium mixing bowl, gently combine the bison with salt, pepper, onion powder, and garlic powder.
- Mix well, divide the meat and form into 2 patties.
- Put the wood chips in a small foil container on the grill and light them using a barbecue lighter.
- Once the wood chips start smoking, put the burgers on the grill; cook for 2 ½ to 3 minutes per side or until cooked (bison is leaner than beef so cooks more quickly)
Building the Burger
- Open the buns and drizzle with olive oil. Grill for 1 to 2 minutes to toast on the cut side.
- Spread the cocktail sauce on the top and bottom bun.
- Put a leaf of lettuce on the top and bottom bun.
- Put one burger on each of the bottom buns, then top with the coleslaw.
- Make a little well in the coleslaw to help keep the scallops on the burger.
- But the scallops on the burgers and add the top bun.
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Ingredients
Bison Burger
8 oz (226 g) Noble Premium Bison Lean Ground
½ tsp (2.5 mL) kosher salt
1/8 tsp (.5 mL) black pepper
1/8 tsp (.5 mL) onion powder
1/8 tsp (.5 mL) garlic powder
½ c (125 mL) applewood chips
Cocktail Sauce
¼ cup (60 mL) ketchup
2 tsp (10 mL) prepared horseradish
4 drops Thai fish sauce
¼ tsp (1 mL) hot sauce
Green Apple and Celery Root Slaw
2 Tbsp (30 mL) mayonnaise
1 tsp (5 mL) grainy mustard
¼ tsp (1 mL) hot sauce
1 tsp (5 mL) sugar
1 tsp (5 mL) apple cider vinegar
¼ tsp (1 mL) kosher salt
½ c (60 mL) julienne green apple (peel on)
½ c (120 mL) julienned celery root (peeled)
¼ c (60 mL) thinly sliced red onion
Fried Bay Scallops
5 oz (150 g) bay scallops
½ c (120 mL) dry pancake mix
1 tsp (5 mL) Cajun seasoning
½ tsp (2.5 mL) kosher salt
oil for deep frying
Other
2 burger buns (gluten-free millet and chia seed buns or plain sesame seed buns)
4 pieces leaf lettuce
2 tsp (10 mL) olive oil
