RECIPES: Recipe Details
Stuffed Bison Muenster Burgers
This burger is a step away from the traditional burger, yet still maintains the great outdoor taste, and the ease of preparation.
1) 1 ½ lbs. market fresh ground chuck 80/20
2) 1 ½ lbs. ground bison
3) 2 tablespoons. coarse ground sea salt
4) 1 tablespoon fresh cracked pepper "
5) 3 tablespoons steak sauce "
6) 6 deli slices Muenster cheese
7) 6 garlic stuffed olives sliced thin
8) 2 tablespoons, extra virgin olive oil
9) 8 slices thin sliced bacon
10) 2 tablespoons Sutter Home ™ White Zinfandel
11) ½ lbs. mushrooms
12) 1 medium red onion
13) 6 leaves Roman lettuce, washed
14) 2 tablespoons salted butter
15) 6 sliced sandwich rolls
16) ¼ cup Thousand Island dressing
Directions: 1. Place market fresh 80/20 ground chuck and ground bison in an 8 quart mixing bowl; add salt, pepper, and steak sauce. 2. Mix thoroughly to combine ingredients. 3. Divide mixture into 12 equally sized portions. 4. Form each portion into an approximately 6” round patty. 5. Place 6 patties onto a platter, reserve remaining six patties. 6. Place one slice of Muenster cheese centered on each patty. 7. Place 5-6 slices of the garlic stuffed olives on top of the cheese. 8. Cover the 6 topped patties with the reserved 6 patties and seal the edges by crimping sides together creating one stuffed patty. 9. Cover assembled burger patties with plastic wrap and refrigerate for 1 hour. 10. Wash and remove stems from mushrooms, slice and reserve. 11. Peel and slice red onion into approximately 1/8” thick slices, separate into rings and reserve. 12. Remove burgers from refrigerator and allow to rest at room temperature. 13. Light gas grill and side burner, set temperature to medium-high heat. 14. Heat medium sized sauté pan on side burner and place bacon into pan, cook thoroughly. 15. Remove cooked bacon from pan and place on a paper towel to drain, reserve liquid in pan. 16. Deglaze sauté pan with 2 tablespoons of Sutter Home ™ White Zinfandel. 17. Add butter to sauté pan and heat until melted/ 18. Add mushrooms and onions to the sauté pan and stir until onions are translucent. 19. Remove onions and mushrooms from heat and reserve. 20. Brush heated grill rack with vegetable oil. 21. Place prepared burgers on grill rack, and close lid, cook 3-4 minutes. 22. Turn burgers carefully, and then cook another 2-3 minutes. 23. Remove burgers from grill and let rest 4-5 minutes. 24. Meanwhile brush inside faces of sandwich rolls with extra virgin olive oil and place on grill rack until toasted. 25. Remove rolls and immediately spread each half with thousand island dressing 26. Place a burger on each roll half, then top with sautéed mushrooms and onion mixture, add two slices of bacon and Romaine lettuce. 27. Serve immediately.
Note: This burger goes great with a glass of Sutter Home™ white zinfandel.