makes 4 burgers
These burgers are fabulous with a ripe red tomato salad. If bison meat isn’t available to you, ground beef will also work. But do try bison if you can get it. The taste is wonderful, much like an intense version of beef. Because bison are usually raised without growth hormones or antibiotics, you benefit from the absence of these unwanted additives. The mix also makes yummy meatballs.
- 1 small onion
- 2 sprigs sage
- 2 Tbsp olive oil, divided, plus more to dress arugula
- 1 1/4 lb / 565 g ground bison (buffalo)
- Salt and pepper
- 1/3 cup / 80 mL mayonnaise, for serving (optional)
- 1 Tbsp hot sauce, for serving (optional)
- 4 handfuls peppery arugula (optional)
First Published by Greystone Books Ltd.
Dice onion. Pick sage leaves and slice; discard stalks.
Heat 1 tablespoon of olive oil in a heavy skillet over medium heat. Sauté onion for 10-12 minutes or until deep brown and starting to caramelize. Transfer onion to a plate and allow to cool completely.
In a large bowl, combine bison, onion, sage, and salt and pepper. Use your fingertips to gently combine burger ingredients. Don’t compress or overwork the meat or burgers will be tough.
In the skillet used to sauté onions or a grill pan, heat 1 tablespoon of olive oil. Cook burgers for 7 minutes, then flip and cook for 5 minutes for medium-rare. Remove from heat, tent loosely with aluminum foil, and allow to rest for 5-10 minutes.
In a small bowl, stir together mayonnaise and hot sauce, if using.
To serve, mound some arugula, if using, on plates.
Drizzle with olive oil and season with salt and pepper. Top with burgers. Dollop burgers with spicy mayo and serve.