This recipe is more of an ‘ode to the classic burger, I served it on a piece of thinly sliced focaccia, making it open faced. Burgers can be messy, use a knife and fork or eat with caution.
- 2 lbs ground bison
- 2 ½ tsp smooth dijon mustard
- 2 tbsp finely diced chives
- 3 large cloves garlic minced
- 2 whisked eggs
- Season with salt and pepper throughout
- 6 tbsp panko (Japanese bread crumbs)
Drain the bison, and place in bowl and break apart with hands. Add ingredients to bison, all but the panko and mix till incorporated, try not to over mix (not to toughen the mix). Add half the panko and keep adding till you can make a small ball and the mixture will hold together. Make a tiny pattie and fry to taste when cool, to check seasonings and that the mixture will hold together. Cook on BBQ and when almost done, top with crumbled blue cheese and cooked bacon. Serve with your favorite toppings. Like a roasted jalapeno aioli and fresh crisp lettuce.