RECIPES: Recipe Details

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A delicious combination of seasonal favorites from Montana. Fresh huckleberries are ideal for the salsa but this ready substitute is yummy too.
Bison and sage give this an authentic western flavor.


Huckleberry Salsa:

8 ounce jar Montana Wild Huckleberry jam

1 Granny Smith Apples finely diced

2 Tbs. lemon juice

½ red bell pepper

3 minced Serrano peppers

1 small Walla Walla onion diced

1 Tbs. Balsamic vinegar of Modena

2Tbs Colavita olive oil

1Tbs Grey Poupon Mustard

1 tsp salt

½ pepper


1 ½ pounds ground chuck

½ pounds ground bison

2 cloves garlic minced

1 tsp fresh thyme

1 tsp fresh sage (dried leaves crumbled may be substituted)

2 Tbs Colavita olive oil

1 tsp salt

1tsp pepper

1 cup salt and pepper Kettle chips

Additional Ingredients:

3 Extra large Portobello mushrooms

6Tbs. Colavita olive oil

Vegetable oil for brushing grill rack

6 Franz Country Potato buns, sliced.

6 slices aged cheddar cheese



Preheat a gas grill to medium-high

1. In a large bowl prepare salsa. Combine Huckleberry jam, diced apples,

lemon juice, diced sweet and minced hot peppers, diced sweet onion,

vinegar, olive oil, mustard and salt and pepper. Set aside at room


2. In another large bowl combine the beef, bison, garlic, thyme, sage,

olive oil, salt and pepper. Crush Kettle chips with rolling pin and add to

mixture. Use fork to combine ingredients, mix well. Divide mixture

into 6 equal portions and form into patties, handling as little as possible.

Cover and keep chilled until use.

3. Cut off the mushroom stems even with the caps. Brush mushroom caps.

Slice mushrooms into six equal portions. Brush liberally on both sides

with olive oil. Set aside.

4. Brush grill rack with vegetable oil.

5. Place mushrooms on grill and brown lightly 2 minutes per side. Set aside on

plate on grill warming rack.

6. Next place Beef and Bison patties on grill rack. Grill for 3 to 4 minutes, turn

and continue grilling 4-5 minutes. Place a slice of cheddar cheese on the top of

the patties after turning. Close grill to facilitate melting. During the last few

minutes of cooking open grill, place sliced buns cut side down on grill and

toast. Remove buns from grill. Generously heap Huckleberry salsa on bottom

½ of roll, next place patty with melted cheese, 3 slices of portabella

mushroom, and another serving of salsa.(About 1/3 cup total). Place bun top

on the burger.

7. Slice in ½ and serve hot.

8. Makes 6 burgers.


Juicy and tasty!