Ingredients
- 2 tablespoons oil-packed sun-dried tomatoes, chopped
- 4 ounces portobello mushrooms
- 2 teaspoons oil from sun-dried tomatoes
- 2 tablespoons Worcestershire sauce
- 1 shallot, finely chopped
- 1 tablespoon dried basil
- salt and pepper, to taste
- 16 ounces ground bison
- 4 slices sharp cheddar cheese
- sun-dried Tomato Aioli (recipe below)
- pickled Red Onions (recipe below)
- buns
- lettuce
- tomato
- ¼ cup oil-packed sun-dried tomatoes
- 1 clove garlic
- ½ cup mayonnaise
- pinch each of red pepper flakes, salt, pepper
- 1 teaspoon lemon juice
- ½ cup water
- ¼ cup distilled white vinegar
- ¼ cup apple cider vinegar
- 1 tablespoon honey
- 1½ teaspoons salt
- ¼ teaspoon red pepper flakes
- 1 medium red onion
Preparation
Finely chop sun-dried tomatoes in food processor. Set aside.
Chop mushrooms finely by hand or using a food processor. Sauté mushrooms in skillet with 2 tablespoons oil from sun-dried tomatoes, 2 teaspoons Worcestershire sauce, finely chopped shallot, 1 tablespoon dried basil, pinch of salt and pepper for 6 minutes. Add chopped tomatoes. Set aside to let cool.
In a large mixing bowl, add ground bison and cooled mushroom mixture. Gently mix until combined.
Form into 4 patties and refrigerate for minimum 30 minutes.
Sauté burgers in a skillet on medium-high heat for approximately 3 minutes per side. Add cheese during the last minute.
Assemble burgers on buns (an onion bun is a delicious choice) with lettuce, tomato, Pickled Red Onions and Sun-Dried Tomato Aioli.
Sun-Dried Tomato Aioli
Finely chop tomatoes and garlic in food processor. In a medium mixing bowl, combine all ingredients and mix well. Refrigerate.
Pickled Red Onions
In a saucepan, combine water, both vinegars, honey, salt, and red pepper flakes. Heat to a low boil. Thinly slice red onion and put into jar or bowl with lid. Pour liquid into jar and allow to sit at room temperature for 30 minutes, then refrigerate.
