Rodney Strong

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Grilled Bison Burgers

Paired with Brothers Cabernet Sauvignon

INGREDIENTS

2 pounds ground bison, or grass-fed beef
½ teaspoon chopped fresh thyme
¾ teaspoon ground coriander
1 teaspoon Kosher salt
1 teaspoon smoked Spanish paprika (pimenton)
⅓ cup ice water

Pickled Onions
3 tablespoons red wine vinegar
2 tablespoons honey
3 tablespoons water
1 red onion, sliced paper thin

Cilantro Mayo
¼ cup aioli or mayonnaise
1 tablespoon lemon juice
1 tablespoon Sriracha
1 avocado, sliced
Butter lettuce leaves
4 Brioche or potato rolls

DIRECTION

Combine the bison, thyme, coriander, salt to taste and paprika in a mixing bowl. Blend with your fingers to combine, gradually adding the ice water. Divide into four portions and shape into burgers. Cover and chill burgers for two hours before cooking. Combine the red wine vinegar, honey, water and a pinch of salt. Whisk together and toss through red onion – set aside. Mix together the aioli with the lemon and Sriracha. Season both sides of burger with salt and pepper. Heat your oven’s broiler to high, broil burgers under full heat for 5-7 minutes to desired doneness; flipping once during cooking. Remove from oven and place on a plate under foil to keep warm. Drain the onions from the vinegar mixture. Spread the aioli on the top and bottom of the buns, top with burger, avocado, pickled onions, and butter lettuce. Serve immediately.