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Cognac Cheddar Chive Bison Burgers |
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These gourmet burgers are at their best when they are served fresh.
Freezing them will only mute their unique taste.
Be sure to use old or very old cheddar cheese.
I find that two year old white cheddar works the best.
The delicate cognac and chive flavour is best enjoyed when the burger is served with a minimum in the way of condiments.
Some lettuce, tomato, and perhaps some mayonnaise is usually all that's needed.
Makes 6 burgers.
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Ingredients |
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2 tbsp
3 tbsp
3/4 tsp
1/2 tsp
2 lbs
4 ounces
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cognac
finely chopped chives (or green onions)
salt
freshly ground black pepper
ground bison (ideally 15 to 20% fat content)
coarsely grated old cheddar cheese
vegetable oil
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Directions |
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- In a large mixing bowl combine the cognac, chives, salt and pepper.
- Work in the ground bison meat by hand until well blended with seasonings.
- Sprinkle in the grated old cheddar cheese and continue to work it into the meat mixture by hand until evenly blended.
- Shape meat into 5 or 6 burger patties.
- Place patties in a single layer on a small cookie sheet or serving tray.
- Cover loosely with plastic wrap and refrigerate for 1 hour.
- Pre-heat barbecue to medium-high.
- Just before cooking, brush the grill clean with a wire brush. Then quickly grease the grill with a rag or paper towel soaked in some vegetable oil.
- Except when the burgers are being flipped, the barbecue cover should be closed during cooking.
- Grill burgers for 3 minutes on one side without disturbing.
- Flip burgers over and cook the opposite side for another 3 minutes.
- Continue cooking on the same side without flipping for another 6-7 minutes but reduce heat to medium/medium-low
- To finish, flip and cook the opposite side for a final 6-7 minutes for a burger that is between medium-well and well-done.
Alternative Method (Indoors)
- Sear the burgers for 2 minutes on each side in a cast iron frying pan.
- Finish by transferring the frying pan to a preheated 400F oven.
- Cook burgers for another 20 minutes.
BE CAREFUL! The handle of the frying pan will be very, very hot when you take it out of the oven!
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