Bison Burgers with Red Onion Relish
Chef Justin Brown
Gourmet Grub Scratch Kitchen
Bison patties can be sourced readymade from several suppliers. The meat is leaner than beef with a bolder flavor. At Gourmet Grub Scratch Kitchen in Greely, Colo., chef Justin Brown prepares a housemade red onion relish to jazz up the burgers, adding a shot of heat with jalapenos and a smoky edge with tomato chutney.
Red onion relish
2¼ lb. red onions, diced
1 oz. shallots, minced
3/4 oz. garlic cloves, minced
1/3 cup vegetable oil
½ lb. brown sugar
½ cup red wine
¼ cup sherry vinegar
½ tbsp. sea salt
¼ tsp. ground black pepper
4 ground bison patties
4 potato buns
Butter, as needed
12 jalapeno slices, coated with tempura batter and fried
4 oz. cream cheese
½ cup red onion relish
Smoked tomato chutney, optional
1. For red onion relish: In medium saucepan, combine onions, shallots, garlic and oil. Saute over medium heat for 2 to 3 minutes. When onions start to soften, reduce heat to low. Cook, stirring frequently, until onions are completely softened.
2. Stir in brown sugar, wine, vinegar, salt and pepper. Increase heat to medium; bring to a boil. Reduce heat and simmer until mixture is reduced and becomes a spreadable consistency. Store in refrigerator for up to two weeks.
3. For burgers: Season and grill bison patties to desired temperature. Flatten out cream cheese to fit each patty and place on top of burgers to warm. Butter and toast the buns.
4. To serve, spread red onion relish and smoked tomato chutney on top and bottom portions of toasted buns. Place burgers on bottom buns and top with Jalapeno slices and top buns.
Photograph courtesy ofNational Onion Association