Bison Burgers with Fig and Onion Chutney - ★Cooking Recipes★

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

Pesto

1 cup fresh basil leaves

2 cloves garlic

cup shredded Asiago cheese

cup extra-virgin olive oil

Fig and Onion Chutney

1 large Spanish onion, sliced thinly

1 cups chopped dried figs

cup balsamic vinegar

cup red wine vinegar

1 tsp fresh ground black pepper

Assembly

2.2 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

Pesto

1. 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 Chutney

1. 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.

Assembly

1. 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