Open Faced Bison Burger with Fig Aioli on Sourdough
By Kaylee Bannister, Chateau Ste. Michelle Culinary Lead.
A mouth-watering twist on a traditional American cuisine classic, this bison burger is sure to impress even the most refined palates. Serves 4
Bison Burger
- 1 pound raw ground Bison meat
- 2 teaspoons salt
- 2 teaspoon freshly cracked pepper
- 1 tablespoon caramelized onions
- 1/2 cup Panko breadcrumbs
- 2 eggs
- 1 tablespoon freshly chopped parsley
- 1 teaspoon Worcestershire sauce
Aioli
- 1/2 cup mayonnaise
- 1 tablespoon fig jam
- 2 tablespoons garlic oil
- 1 teaspoon minced garlic
- Dash of freshly cracked pepper
Citrus Dressing
- 3 tablespoons white vinegar
- 1 1/2 tablespoons of Dijon mustard
- 2 cloves minced garlic
- 3 teaspoons white sugar
- 1 1/2 teaspoons fresh thyme
- 1 1/2 cup olive oil
- 1 teaspoon salt and pepper, more to taste
Additional Ingredients
- Thick cut sourdough bread
- Caramelized onions
- Goat cheese crumbles
- Arugula (gingerly tossed in the citrus dressing)
Directions
For the Burger
- Place all burger ingredients in a large bowl and mix well.
- Form 4-ounce patties and refrigerate to allow the burger to firm up.
- Preheat your grill to 350 degrees Fahrenheit. While the grill preheats, we will make the aioli and citrus dressing.
For the Aioli
- In a medium bowl, whisk ingredients to make a beautifully sweet and savory aioli. Set aside for plating.
For the Citrus Dressing
- Whisk white vinegar, Dijon mustard, garlic, sugar and thyme in a medium bowl.
- While whisking, slowly drizzle olive oil into the bowl.
- Season with salt and pepper, to taste.
For the Burger Assembly
- Grill the Bison burger to your liking.
- Build your burger with thick sourdough bread, a thick layer of fig jam aioli, caramelized onions, goat cheese crumbles and arugula tossed with citrus dressing.
- Grab a bottle of our 2018 Artist Series Red Wine, Columbia Valley, and enjoy!