Grilled Bison Burgers with Vegetable Skewers
My husband and I have been married for 6 1/2 years and together for 8 1/2. In all the years we have been together, I have never made hamburgers for us or really ever in my life. As you know from reading my blog, I rarely ever eat meat, but if I do, it better be a healthy cut of meat with little to no fat. You should consider trying ground bison for your next burger night. I am certain you will love it. During this time of the COVID-19 quarantine period, I have been stepping out a bit to find a healthy burger I will eat and one I know my husband will love. No bread! Grilled Portobello mushroom caps will serve as your bread.
Here is what you will need:
- 4 pounds of ground bison. You can find this easily at Whole Foods and Trader Joe’s. Depending on what part of the country you live in, perhaps you have access to ground bison at a variety of stores.
- A large bunch of chopped fresh basil
- 6 Portobello Mushroom caps
- Chipotle Roasted Raspberry sauce by Fischer and Wieser.
- 1 generous tablespoon of Italian Herb seasoning by Frontier
- 2 eggs
- half cup of Feta cheese crumbles
- dash of salt
- dash of pepper
- 6 dashes of Low Sodium Worcestershire sauce
- For the Veggie Skewers: I assembled on each zucchini, baby bella button mushrooms, cherry tomatoes and red onions. I use metal skewers, purchased from Williams Sonoma… Buy these! So much better than wooden skewers!
Instructions:
- take all of the listed ingredients above and add to a big mixing bowl, mixing everything together with your hands.
- I typically make 5 large hamburger patties from the mixture, making sure they are all the same size and making an indent in the middle of each burger with my thumb. Your thumbprint indent helps the patty to hold its shape- rather than swelling- as it shrinks during cooking.
- FIRST: take your assembled veggie skewers and spray with Pam Olive Oil. Then I love to season mine with Tequila Lime Seasoning by Frontier. My husband loves when I baste the Portobello mushroom caps with Chipotle Roasted Raspberry sauce by Fischer and Wieser.
- Place all of your veggies on the grill as you want to cook these first. Get good grill marks, but being careful not to burn or char. when done, put off to the side and place in the oven at 200 degrees to keep warm till your burgers are ready.
- Get your burgers on the grill. You can cook these on an indoor or outdoor grill. We cooked ours outside on our Big Green Egg at a temperature of
- The temperature of our grill was set at 500 degrees and we seared them for 3 minutes on each side. Then reduced heat to 400 and cooked for 4 minutes on each side for medium to medium rare center. Don’t cook directly on top of flame, but rather to the side.
To serve, place your burger on top of your grilled portobello mushroom caps and add any condiments you like. These were so good, my husband and I added nothing. Enjoy your Bison burger and grilled vegetables night with no guilt!