Bison is a great choice for a lean protein that packs a lot of punch and flavour in combination with ground lamb. Pair it with a homemade chutney and pesto for one amazing burger!
Directions for: Bison Burgers with Fig and Onion Chutney
Ingredients
Pesto1 cup fresh basil leaves
2 cloves garlic
cup shredded Asiago cheese
cup extra-virgin olive oil
Fig and Onion Chutney1 large Spanish onion, sliced thinly
1 cups chopped dried figs
cup balsamic vinegar
cup red wine vinegar
1 tsp fresh ground black pepper
Assembly2.2 lbs ground bison
lb(s) ground lamb
1 tsp sea salt
1 tsp freshly ground black pepper
6 crusty Kaiser buns
18 strips uncooked bacon
Lettuce (optional)
Sliced tomato (optional)
Mayonnaise (optional)
Directions
Pesto1. In a food processor, blend together basil, garlic, and Asiago until smooth.
2. While the machine is running, drizzle olive oil into the food processor and blend until combined. Set pesto aside.
Fig and Onion Chutney1. In a medium pan over medium heat, stir and cook onions until lightly browned, about 10 minutes.
2. Add figs to the pan and continue cooking and stirring for 3 to 5 minutes.
3. Stir in balsamic and red wine vinegars and continue cooking over medium heat for about 5 minutes, until most of the liquid has evaporated. Be careful not to burn the vinegar.
4. Season mixture with black pepper to taste and, set aside to cool.
Assembly1. Preheat grill.
2. To form the patties, stir together bison, lamb, sea salt, black pepper, and cup of the reserved pesto. Mix well with hands. Form mixture into six 10-ounce patties, about -inch thick.
3. Grill burgers over medium heat until juices run clear, about 5 minutes per side. Toast buns on the grill.
4. While burgers cook, cook bacon in a pan until crisp.
5. To assemble the burgers, place patty onto the bottom half of a toasted bun and top with 2 tablespoons of the Fig and Onion Chutney, three slices of bacon, lettuce, tomato, and mayonnaise.
6. Assemble remaining burgers and serve.
Tips and Substitutions
Leftover pesto should keep for up to 3 days in the fridge. Leftover chutney will keep for up to 1 week if covered and refrigerated.
Source and Credits
Courtesy of Ryan Tomlinson of the Riverside Inn
See more: Cheese, Comfort Food, Game, Grill, Herbs, Lamb, Main, Pork, Vegetables