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        Bison Burgers with Pork Belly, Gremolata, & Caramelized Red Onions




Bison is well known for its low fat content. And although ground bison usually has fat content in the 10 to 15% range, for some burger lovers that just isn't quite enough. Using sliced pork belly is one way of adding some additional mouth watering fat. For this recipe, fresh or cured pork belly can be used, even pancetta or lardo if preferred. In our testing, cured pork belly was used. Whatever you go with, the trick is to barely warm the pork in a skillet before layering it inside a bun along with the cooked burger, gremolata, and caramelized red onion.

These bison burgers are 'slider' sized; the recipe makes 8 burgers from 2 lbs. of ground bison. Gremolata and caramelized red onion goes particularly well with this bison and pork combination

Burger preparation time: 10 minutes.
Topping preparation time: 45 minutes
Cooking time: 9 minutes or less

       Ingredients
 

1 tsp
1/4 -1/2 tsp
1
2 lb
 


 

8
 
 


 

1 cup
1 tbsp
1 tsp
1 - 1 1/2 tsp


 

2 tbsp
2
1 1/2 tbsp
 
1 tbsp

BISON BURGER INGREDIENTS

salt
ground black pepper
extra large egg
bison burger, medium grind, 10 to 15% fat content
cooking oil


ADDITIONAL INGREDIENTS FOR BURGERS

soft buns (about 3 inches in diameter), split
Peanut oil or grape seed oil for frying
Sliced pork belly (fresh or cured), 1 or 2 slices per burger


For the GREMOLATA combine the following and refrigerate until needed:

finely chopped parsley
lemon zest
lemon juice
finely minced garlic


For the CARAMALIZED RED ONION:

butter
large red onions (about 1 lb)
brown sugar
salt and pepper to taste
balsamic vinegar

       Directions
    • Break the raw bison burger into small chunks and place in large bowl.


    • Crack the egg into a separate small bowl. Whisk in salt and pepper. Evenly pour this combination over the burger chunks. Gently combine the ingredients and form into 8 equally sized burgers. Plate the raw burgers, cover and refrigerate for at least an hour. While the burgers are in the refrigerator make the gremolata and the caramelized onions.


    • To caramelize the onions, melt 2 tbsp butter in a sauce pan over medium heat. Add sliced red onions. Sauté until tender-crunchy, about 8 minutes. Sprinkle in brown sugar, salt and pepper to taste. Stir and cook for 2 minutes. Add balsamic vinegar. Stir to combine. Cook for 2 to 3 minutes longer. Set aside until required


    • To cook the burgers, first add some oil to a large skillet or griddle.


    • Over medium-high heat, sear the burgers for 1 1/2 minutes per side. Reduce burner heat to medium and continue to cook for another 4 to 6 minutes, flipping the burgers every minute until desired doneness is reached. Except when flipping the burgers, the pan should be covered during the cooking process. Cook in batches if necessary.


    • As the burgers cook, in a separate skillet warm the pork belly over low heat to the point where the fat is melting. Do not allow the pork belly to brown.


    • Assemble the burgers using pork belly, caramelize onion, and gremolata. Enjoy immediately.




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