After a couple of long weeks at work, I bailed early as it was too nice and sunny outside to be cooped up in the office. When I got home and changed into shorts, I headed out to my butcher to find something for dinner, the usual story… I wasn’t sure what I wanted, Jackie mentioned burgers and after a look around I noticed some ground Manitoba bison. Sign me up!
I also needed to head out to the store to pick up some veggies to go with this. I went to a little local veggie stand that specializes in Manitoba grown products. I picked up some onions, tomatoes, corn on the cob, beets and fresh Manitoba strawberries!!!
When I got home from the store, I put a couple of ears of corn into a water bath to soak the husks to make Grilled Corn on the Cob, and I went to work on making my burgers.
You will need:
- About 1-2 pounds of ground bison
- about 1/3 cup of fine bread crumbs
- Your favorite spice rub
- 1 egg
- S&P to taste
This is not exact, I usually mix burger more based on feel than measuring exactly. I don’t want them to be too slimy from the egg or too dry so they fall apart. Also bison has a lot less fat than beef, so I do use the egg and bread crumbs here, where for beef burgers I often just use meat with no binders.
I got 10 six ounce patties out of them and 1 cooks taster 🙂
I had started out by grilling up the corn and some onions for the burger, so once they were done I reset the Big Green Egg to cook the burgers.
I took the Plate Setter off the Egg and set it up for a raised grid, direct cook for the burgers and I sprinkled them with a little more Beef Specific.
After about 18 minutes and one flip they were about done…
At this point I took some local Black Truffle cheese and sliced it up and put it on 6 of the burgers.
I also left some space to grill a couple buns. I did the buns and the cheese at the same time and really, it only takes a few seconds really… maybe a minute and grilled, toasted buns have so much more flavour!
Finally it was time to build the burger… grilled Manitoba onions, fresh Manitoba tomatoes, Manitoba bison, Manitoba cheese, bacon made in house by our butcher from Manitoba pork, homemade pickles Jackie made last fall from local cucumbers… this really was a local burger.
I normally don’t go entirely out of my way to ALWAYS buy local, but it is really nice when you can. Having a local butcher close by is fantastic and having this local veggie shop in the summer sure makes it easy as well. And I can tell you that the local produce tastes WAY better than the stuff we get here in the winter that has to travel 100s of miles to get here!