Portobello bison burgers with apple slaw

Ingredients

Bison Burger

3 tbsp olive oil, divided

1 yellow onion, chopped

2 medium portobello mushroom caps, chopped

1 lb ground bison

1/2 tsp salt

1/4 tsp ground black pepper

Apple slaw and topping

2 celery ribs, thinly sliced

1/4 golden delicious apple, cored and thinly sliced

1/4 Granny Smith apple, cored and thinly sliced

1 tbsp mayonnaise

1/4 tsp sugar

1 tsp cider vinegar

1 tsp olive oil

1 tsp stone-ground mustard

1/3 cup chevre cheese

1 cup caramelized onions

4 kaiser rolls

Parmesan-garlic fries

4 medium russet potatoes, scrubbed, cut into
half-inch wedges

5 tsp olive oil, divided

1/2 tsp salt

1/4 tsp ground black pepper

1/3 cup grated parmesan cheese

3 cloves garlic, minced

Hey summer, have you heard? Bison burgers are where it’s at.

Leaner than your average chuck burger, bison meat has a rich and decadent flavor that perfectly complements delicious apple slaw and creamy chevre cheese. Pair with baked parmesan-garlic fries and you’ll be in for a truly gourmet dining experience.

The addition of minced portobello mushroom makes these burgers extra juicy when pan-fried. It also helps that lean bison retains a lot of moisture despite its low fat content. Caramelized onions can be a tad time consuming, but are completely fine to make ahead of time. Keep prepared onions covered in your fridge for up to three days and reheat with a quick saute over medium heat.

Baked fries are a delicious alternative to their traditional, deep-fried cousin, but can be in danger of drying out in the oven. Try flash-boiling your cut fries for 2 to 3 minutes before baking to retain moisture.

INSTRUCTIONS

Bison Burger

In a food processor or blender, pulse chopped onion, portobello mushrooms, salt and pepper until minced (avoid blending to a paste). In a skillet, heat 2 tablespoons olive oil over medium heat, then add mushroom and onion mixture and cook, stirring occasionally until vegetables are lightly browned and excess liquid has evaporated, about 8 to 11 minutes. Remove from heat and allow to cool. Once cooled, thoroughly mix with ground bison and form into 4 half-inch-thick patties. Heat remaining 1 tablespoon olive oil in a skillet over medium-high heat and cook burgers for approximately 4 minutes per side for medium-rare doneness.

Apple slaw and topping

Slice celery ribs and apples into thin matchsticks. Toss in a medium bowl with mayonnaise, sugar, vinegar, olive oil and stone-ground mustard. Caramelize onions by sauteing 1 chopped yellow onion in 2 tablespoons olive oil over medium-low heat for 10 to 15 minutes, stirring occasionally. Top your cooked burger with apple slaw, caramelized onions and a smear of creamy chevre cheese and serve on a kaiser roll.

Parmesan-garlic fries

Preheat oven to 450 degrees. Bring a large pot of water to a boil. Flash boil potato wedges for 2 to 3 minutes, then drain and set aside. Toss wedges with 4 tablespoons olive oil and arrange on an aluminum foil-covered baking sheet. Sprinkle with salt and pepper and bake for 12 minutes. Turn potatoes, sprinkle with parmesan cheese and bake an additional 8 to 10 minutes, until golden. Meanwhile, saute minced garlic with 1 tablespoon of olive oil for 3 minutes, stirring frequently. Toss wedges with garlic and additional parmesan as desired and serve immediately.