We loved these burgers. I have had buffalo burgers on numerous occasions, and these are now my favorite!
Bison is so lean, that I usually find the burgers too dry for my taste. Adding roasted poblano peppers and shredded cheese keeps these burgers super moist. I used Monteray Jack cheese (it has recently become my fave shredding cheese). This recipe includes a chipotle ketchup. I thought it worked well with the burger. We just topped our burgers with the chipotle ketchup and caramelized onions.
If you have never tried ground bison, it is a very likable meat. And a little bit healthier than your typical ground beef. However, it is more expensive, so feel free to substitute ground beef. The cheese and roasted peppers make this burger a whole new experience.
We had our burgers with a chopped salad dressed with a mustard vinaigrette and slices of watermelon.
Grilled Bison Burgers with Chipotle Ketchup
from a doctor’s kitchen
2 poblano peppers
1 teaspoon macadamia nut or canola oil
1 pound ground bison (buffalo) or ground beef sirloin
2 ounces aged provolone, coarsely grated
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup ketchup, preferably Heinz
1 teaspoon finely chopped chipotle peppers (canned chipotles in adobo), seeds
and membranes removed
1 teaspoon adobo sauce, seeds removed
Preheat the grill or broiler to medium-high.
Rub the poblanos with the oil and grill or broil, turning every few minutes, until the skin on all sides is blistered and blackened. Transfer to a paper bag. Close the bag and allow the peppers to steam for 15 minutes. Remove the charred skin,
stems, seeds, and membranes from the peppers. Chop coarsely and cool completely before continuing with the recipe. (Poblanos may be prepared several days in advance and refrigerated in a covered container.)
Place the ketchup, chipotles, and adobo sauce in a small bowl or measuring cup. Whisk to blend well. (This makes a spicy ketchup. Add more ketchup or less of the chipotles and adobo to decrease the heat, or more chipotles to increase it. The ketchup may be made up to a week in advance and refrigerated in a covered container.)
Combine the bison, provolone, salt, black pepper, and poblanos in a large bowl. Without overmixing, gently blend and form into 4 equal patties, approximately 1 inch thick. 5. Prepare the grill with an oiled rack and preheat to medium-high. Grill the burgers 5 to 6 minutes per side for medium rare. Serve immediately, topped with a dollop of the ketchup.
(Servings: 4, Prep time: 45 min., Cook time: 15 min., Difficulty: Easy)