RECIPES: Recipe Details
WILD WEST BURGER
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.
8 ounce jar Montana Wild Huckleberry jam
1 Granny Smith Apples finely diced
2 Tbs. lemon juice
Â½ 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
1 Â½ pounds ground chuck
Â½ 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
1 cup salt and pepper Kettle chips
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
Â½ 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 Â½ and serve hot.
8. Makes 6 burgers.
Juicy and tasty!