Simple Truth™ Bison Burgers with Wild Mushrooms

Simple Truth™ Bison Burgers with Wild Mushrooms
  • Difficulty:

    2
  • Prep Time:

    45m
  • Total Time:

    1h 15m
  • Servings:

    4

Description

If you like your burgers seriously old school, try making them from bison instead of beef. Top them with wild mushrooms in a simple sauce, for an accompaniment that complements the burgers' distinctive flavor without overwhelming it. This summer, mix things up with your burgers and skip the beef entirely – instead, try the lean, clean flavor of Simple Truth™ Ground Bison. This recipe keeps the focus squarely on the bison where it belongs. Instead of heavy seasonings or toppings, it complements the bison with umami-rich wild mushrooms in a simple sauce.

Ingredients

  • 1 oz. dried shiitake, morel, porcini or mixed wild mushrooms
  • 1 ¼ lbs. (20 oz.) Simple Truth™ Ground Bison
  • 2 Tbsp. butter or oil
  • 1 medium yellow onion, finely diced
  • 1 clove garlic, finely minced
  • ¼ tsp. fresh or dried thyme leaves
  • ¼ cup dry red wine
  • Up to ¼ cup beef broth, as needed
  • 1 Tbsp. cornstarch
  • ⅓ cup fresh parsley, chopped
  • ½ tsp. sea salt, or more to taste
  • ½ tsp. freshly ground black pepper, or more to taste
  • 4 large hamburger buns, or split Kaiser rolls

Directions

  1. Place the dried mushrooms in a narrow measuring cup and immerse them in just enough room temperature water to cover them. They'll swell as they rehydrate so add more water if necessary, but only as much as you absolutely need.
  2. Open the ground bison and turn it out of its packaging into a wide, shallow mixing bowl. Break it up with your fingers to loosen the meat. Divide into four portions. Shape each one loosely into a thick disc, approximately 4" in diameter. Make your patties thicker at the edges but thinner in the middle so they'll stay flat as they contract over the heat of the grill.
  3. Refrigerate the patties for at least 30 minutes before grilling them. This helps the patties hold together.
  4. Drain the mushrooms in a fine mesh strainer, reserving the soaking liquid in a bowl or a measuring cup. Press down on the rehydrated mushrooms to extract as much of their moisture as possible. If you’re using shiitake mushrooms, remove the stems. Slice the mushrooms into thin, bite-sized pieces.
  5. Set up your grill for indirect cooking. This means turning one side to high on a gas grill but leaving the other side unlit. If you're cooking over charcoal, wait for the coals to become covered evenly with white ash, then rake them all to one side of the kettle. While the grill heats, set a skillet over moderate heat on your side burner or indoors on your stovetop.
  6. Place the diced onion in the skillet along with the oil or butter. Cook for 10-12 minutes, stirring frequently, until the onions are soft and lightly golden. Add the mushrooms, garlic and thyme and stir for another 2-3 minutes until they're very aromatic. Pour in the red wine and let it cook away to just a few drops as you stir. Its flavor will remain in the mushrooms.
  7. Strain the mushrooms' soaking liquid through a coffee filter or paper towel and measure it. If you have less than 1 cup, make up the difference with beef broth. Pour this into the skillet, reserving 2-3 tablespoons. Stir until the visible liquid in the sauce has reduced by about half and the flavors are very concentrated.
  8. Whisk the remaining liquid with the tablespoon of cornstarch and stir this thick slurry into the sauce. Cook for about 2 minutes more, stirring continuously, until the sauce has thickened completely. Stir in the parsley, then set the sauce aside and keep it warm.
  9. Season the patties generously with salt and pepper. Arrange the burgers on the hot side of your grill, leaving room between them for the hot air to circulate. Arrange the buns around the edges of the grate to toast.
  10. Cook the burgers for approximately 4 minutes per side or until they're well seared, then transfer them to the low-temperature side of the grill. Remove the toasted buns and close the lid of your grill. If your grill has no lid, cover the burgers with a baking pan or aluminum foil. Cook in indirect heat for another 6-10 minutes or until the burgers reach your desired degree of doneness (minimum internal temperature of 160°F when tested with an instant-read thermometer). Remove the burgers to a plate and let them rest for about 5 minutes.
  11. Set out four plates and place the bottom half of a bun on each. Place one burger on each half-bun and spoon the mushrooms and sauce over it. Top with the remaining half-bun and any other toppings or condiments that appeal to you. Serve with your choice of side dishes. Refrigerate any leftovers.

Tips

If you're fortunate enough to have fresh wild mushrooms to work with, you'll need about half a pound to make the same quantity of sauce. You won't have the soaking liquid, so use a full cup of beef broth instead.

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