Grilled Bison-Mushroom Burgers
Put out a platter of your favorite toppings for these super-tasty burgers. Look for bison in the meat section of well-stocked supermarkets.
8 ounces mushrooms, large ones halved
1 tablespoon extra-virgin olive oil plus 2 teaspoons, divided
2 tablespoons red-wine vinegar plus 2 teaspoons, divided
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 medium red onion, sliced into 1/2-inch-thick rings
1/2 teaspoon salt, divided
1 pound ground bison or 90%-lean ground beef
3 ounces sliced dill havarti cheese
4 whole-wheat hamburger buns, toasted
Pulse mushrooms in a food processor, scraping down the sides once or twice, until finely chopped but not a paste.
Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and the liquid has evaporated, about 5 minutes. Add 2 tablespoons vinegar, garlic powder and paprika; cook, stirring, for 2 minutes. Scrape into a medium bowl and spread across the bottom in a thin layer. Let cool for 15 minutes.
Meanwhile, preheat grill to medium-high.
Toss onion in a small bowl with the remaining 2 teaspoons each oil and vinegar and 1/4 teaspoon salt. Let stand, stirring occasionally.
Add bison (or beef) and the remaining 1/4 teaspoon salt to the mushrooms; mix well. Form into 4 equal patties, about 4 inches in diameter.
Grill the burgers, turning once, until an instant-read thermometer registers 155°F, 8 to 10 minutes total. Grill the onions, turning once, until tender and lightly charred, 6 to 10 minutes total. Top the burgers with cheese and cook until it’s melted, about 1 minute more. Serve the burgers on buns, topped with the onions.
SERVES 4
