Bison Cheddar Burger with Crispy Shallots and Pickled Cucumbers

Something is wearing me down. It’s either my old age, my over scheduling or both.

I’ve always been pretty good about remembering events and occasions with out much help. But lately since I’ve been so booked up (not complaining because I love it, just saying) that I’ve taken to using the calendar on my phone. You know, just to be safe.

So I was downright shocked yesterday at three-thirty in the afternoon when I realized that I was supposed to be at a party two hours ago and that the party was now over. Even though I had used my calendar, I had set it for the wrong time.

Dummy.

Literally did a forehead slap.

I felt HORRIBLE. Not only do I have FOMO, I really hate to let people down.

Luckily, my friend Lindsey is wonderful and understanding and forgave me as soon as I explained what happened. Good thing, because she doesn’t eat meat and it would have been really hard to win her forgiveness with this tasty burger.

You will need…

1 cucumber, peeled, seeded and julienned

½ cup white wine or other tasty vinegar

5 large shallots, very thinly sliced

1 cup olive oil

1 ½ lb ground bison

½ onion, grated

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon paprika

1 tablespoon Worcestershire sauce

6 ounces sharp cheddar, shredded

2 cups baby arugula

4 brioche buns (or other soft roll), lightly buttered and toasted

Salt and pepper to taste

In a large bowl, combine the cucumber and vinegar and season well with salt and pepper. Set the cucumbers aside to pickle, stirring every so often. Let them sit for at least 1 hour and up to over night.

In a large bowl, combine the bison, onion, onion powder, garlic power, paprika and Worcestershire sauce. 

Combine the mixture well and season well with salt and pepper.

Divide the meet into 4 equal sections.

Separate 1 of the sections into to parts and flatten each out into a patty. Fill the center of one of the patties with a handful of cheddar and top it with the other patty. 

Form the two patties into 1 large patty filled with cheese. Set it aside and repeat with the other 3 sections.

Heat your grill to a high heat.

Lightly oil the burgers and grill them until they have good grill marks and are cooked through. About 6 minutes a side.

While the burgers are cooking, heat the oil over medium high heat in a large skillet. When the oil is very hot, add in the shallots and fry until golden brown and crispy. 

Using a slotted spoon, move the shallots to a paper towel to dry.

When the burgers are done, place them on the bun, top with arugula, crispy shallots and the pickled cucumbers and serve hot.

Love and Beer Floats

Angela 

Bison Cheddar Burger with Crispy Shallots and Pickled Cucumbers

1 cucumber, peeled, seeded and julienned

½ cup white wine or other tasty vinegar

5 large shallots, very thinly sliced

1 cup olive oil

1 ½ lb ground bison

½ onion, grated

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon paprika

1 tablespoon Worcestershire sauce

6 ounces sharp cheddar, shredded

2 cups baby arugula

4 brioche buns (or other soft roll), lightly buttered and toasted

Salt and pepper to taste

In a large bowl, combine the cucumber and vinegar and season well with salt and pepper. Set the cucumbers aside to pickle, stirring every so often. Let them sit for at least 1 hour and up to over night.

In a large bowl, combine the bison, onion, onion powder, garlic power, paprika and Worcestershire sauce. Combine the mixture well and season well with salt and pepper.

Divide the meet into 4 equal sections.

Separate 1 of the sections into to parts and flatten each out into a patty. Fill the center of one of the patties with a handful of cheddar and top it with the other patty. Form the two patties into 1 large patty filled with cheese. Set it aside and repeat with the other 3 sections.

Heat your grill to a high heat.

Lightly oil the burgers and grill them until they have good grill marks and are cooked through. About 6 minutes a side.

While the burgers are cooking, heat the oil over medium high heat in a large skillet. When the oil is very hot, add in the shallots and fry until golden brown and crispy. Using a slotted spoon, move the shallots to a paper towel to dry.

When the burgers are done, place them on the bun, top with arugula, crispy shallots and the pickled cucumbers and serve hot.