Food With A Point

As per my post on grass fed bison this week (click here), I guess the next logical step is to share the bison burger recipe I helped make at Laura’s house. Perhaps it seems that there are but a few ingredients yet remember that when everything is impeccable, there is no need for much for your meal to be spectacular.

• A little more than a pound of ground bison
• 1 egg
• 8 sprigs of thyme, leaves only
• 1 large shallot ,finely minced
• A couple healthy pinches of salt
• A nice handful of Panko (Japanese breadcrumbs, but you can use regular) 
• Ground black pepper to taste
• 5 good dashes of Wochestir… whatever that sauce is called

Optional:

• Hamburger buns of your choice
• Cheese of your choice

Place all ingredients in a mixing bowl. Roll up your sleeves. Combine ingredients with your hands until they come together and not more, otherwise you’ll have tough burgers. Form your burgers, about five patties, and place on a plate. As your barbecue heats up, keep the burgers in the fridge so they can set up.

While Laura expertly cooked the burgers (I’d venture to say this is the secret ingredient), we set the table and made the accoutrements. We toasted some whole grain buns, the kind you get from a bakery and not from a bag, in the oven. Then we sliced some smoked Gouda. A bottle of ketchup and some grain mustard got placed on the table and we were ready. Assembly of the final product was dependent on personal preference but the general consensus was very much a “wow”. Tender, juicy, seasoned and yet so healthy. I envision numerous evenings of the sort in the future. Hopefully I am invited again to do so at Laura's house.

And because we were so reasonable with our mains, even if it didn’t feel like it, we compensated by indulging hazelnut ice cream and cassis sorbet for dessert… We are so on the cusp of summer...