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

1. Place all burger ingredients in a large bowl and mix well.
2. Form 4-ounce patties and refrigerate to allow the burger to firm up.
3. Preheat your grill to 350 degrees Fahrenheit. While the grill preheats, we will make the aioli and citrus dressing.

For the Aioli

1. In a medium bowl, whisk ingredients to make a beautifully sweet and savory aioli. Set aside for plating.

For the Citrus Dressing

1. Whisk white vinegar, Dijon mustard, garlic, sugar and thyme in a medium bowl.
2. While whisking, slowly drizzle olive oil into the bowl.
3. Season with salt and pepper, to taste.

For the Burger Assembly

1. Grill the Bison burger to your liking.
2. 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.
3. Grab a bottle of our 2018 Artist Series Red Wine, Columbia Valley, and enjoy!

Recipe Pairings