Bison Burgers with Blackberry Mustard and Arugula
Recipe by Ivy Manning | Photo by Erin Kunkel
Bison is a lean alternative to ground beef with awesome gamey flavor. Follow your hunter-gatherer instincts, and pair it with jammy blackberries, mashed into a sweet mustard. Cooking tip: Bison is best cooked rare or medium-rare, so be sure not to overcook the burgers, to keep the meat plump and juicy.
INGREDIENTS
½ cup (2 oz/60 g) blackberries
2 tablespoons grainy mustard
1 teaspoon honey
1 teaspoon chopped fresh thyme leaves
1 lb (500 g) ground bison, 85 to 90 percent lean
Salt and freshly ground pepper
4 whole-wheat hamburger buns
1¼ cups (1½ oz/45 g) arugula
INSTRUCTIONS
In a small bowl, mash the blackberries with a fork. Add the mustard, honey, and thyme and stir to combine. Set aside.
Preheat a grill over medium-high heat, leaving a cool zone on one side. Generously oil the grate. In a large bowl, add the bison and sprinkle with ½ teaspoon each salt and pepper. With clean hands, gently blend and form the mixture into 4 thick patties, about ½-inch (12-mm) thick. Press your thumb into the center of each patty to make a ¼-inch (6-mm) divot. (This will help the burgers keep their shape while cooking.)
Place the burgers over the hottest part of the grill and sear, about 2 minutes per side. Scoot the burgers over to the cooler side of the grill, cover, and cook until an instant-read thermometer registers 140°F (60°C) for medium-rare, about 3 minutes longer.
Place the buns on plates, and top with the bison burgers, blackberry mustard, and arugula. Serve warm.
Makes 4 servings
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