Bison Burger with Potato "Bun"
Part 1 of a 3 part series on Grilling!
I love a good burger. There is nothing quite like taking your first bite of a juicy, perfectly cooked burger and having all of the layers and components harmoniously meld together in that one bite. Once you have had that wonderful experience, it is quite disappointing when things (flavors, textures, proportions) don’t seem to work out.
One challenge for gluten-free folks is what to do about a bun. Don’t get me wrong, I love a light, airy, appropriately sized bun with my burger. But sometimes a dense, dry gluten-free bun interferes with the star of the show…the meat! I’ve tried lettuce wraps and grilled portobello mushrooms too, but my quest for a new “bun” continues.
When my brilliant and creative side kick, Constance, mentioned using a thick potato slice as a bun, I couldn’t wait to try the concept of a burger and fries all in one! It was a beautiful thing...I fell in love with burgers all over again.
Grilled Bison Burger
makes 4 burgers
1 pound ground bison (or sub grass-fed beef)
½ cup grated red or white onion
½ tsp garlic salt
¼ tsp lemon pepper
cheese slices optional
Turn on grill and set to high heat.
Meanwhile, combine burger ingredients and divide meat evenly into 4 patties.
Reduce heat to medium high once grill temperature reaches 400° F.
Place patties on grill for approximately 3 minutes. Rotate the patties 45° and grill for 2 more minutes if grill marks are desired. Then, flip the burger and cook for 3 minutes or until desired doneness. Remove from grill and allow to rest 3-5 minutes.
Grilled Potato "Bun"
1-2 russet potatoes (nice thick round ones), scrubbed
olive oil or fat of choice (about 1 Tbs)
salt & pepper
Microwave (each) potato 2 minutes.
Slice potatoes crosswise in ½ inch thick slices. (Use the bigger pieces for buns and the smaller pieces for “fries”.)
Drizzle or brush with oil and sprinkle with salt & pepper.
Grill potatoes for about 4 minutes, preferably on the cooler side of the grill. Rotate potatoes 45° and grill for 4 more minutes, if grill marks are desired. Flip potatoes and grill another 3-5 minutes, depending how crispy you want them.
Set potato "buns" aside for a few minutes while the burgers rest. Then use the potato slices as a bun to build a tasty burger.
- stone ground mustard
- grilled onions (sliced ¼ inch thick and grilled about 10 minutes on medium low, flipping occasionally)
- grilled tomatoes (try a drizzle of oil + balsamic for a tangy treat; grill about 5 minutes on medium low)
- baby spinach
- grilled or sauteed mushrooms
Bison Burger with Grilled Tomato & Arugula