The Triple B: Bison, Pulled Bacon, And Black Garlic BBQ

The Triple B: Bison, Pulled Bacon, And Black Garlic BBQ

Wine Varietal:


  • 1 pound large piece of bacon end (just ask at any local butcher for an uncut bacon end)
  • Sweet Heat Aioli:
  • 11/2 tablespoons sriracha
  • 3 tablespoons honey
  • 2/3 Cup mayonnaise
  • Patty:
  • 2 1/2 Pounds ground bison
  • 3 cloves grated garlic
  • 3 tablespoons grated onion
  • 1/2 teaspoon celery powder
  • 1 teaspoon coarse ground pepper
  • 2 Teaspoons salt
  • 1/3 Cup pale ale
  • 2 tablespoons honey sriracha
  • 3 tablespoons bacon fat
  • Grilled romaine:
  • 3 romaine hearts
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 lemon, halved
  • 3 scallions, sliced long and thin
  • Onion marmalade:
  • 2 sweet onions, halved and sliced thinly
  • 3 tablespoons butter
  • 3 tablespoons brown sugar
  • 1/3 Cup minced red onion
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 2 tablespoons stoneground mustard
  • 3 tablespoons golden balsamic vinegar
  • 1 tablespoon Bourbon
  • 3 tablespoons pale ale
  • Black garlic BBQ:
  • 4 black garlic cloves
  • 3 tablespoons tomato paste
  • 3 tablespoons rice vinegar
  • 3 tablespoons date syrup
  • 1/2 teaspoon teaspoon salt
  • 1/2 teaspoon coarse ground pepper
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons water
  • 2 Teaspoons bourbon
  • Extras:
  • 12 oz gouda wedge, NOT smoked (the best kind is aged or a gourmet creamy type)
  • 6 soft everything bagels, best with little or no hole, bought from a grocery deli not a bagel store (lighter and softer this way)


  • Preheat grill to medium high heat.
  • Preheat oven to 450 degrees fahrenheit. Place bacon end in baking dish, fat side up and cover with foil . Cook for 25 minutes. Remove foil and broil on high for 5 minutes or until fat is nice and crispy. Remove from oven and let sit covered. Save the grease.
  • Meanwhile, whisk together the aioli. Set aside.
  • For the burgers, mix all ingredients together except for the bacon fat. Let sit at room temperature until ready to form.
  • Slice romaine hearts in half and place on a baking sheet lined with parchment paper. Sprinkle with salt and drizzle with olive oil. Squeeze lemon lightly over lettuce. Distribute sliced scallions on top. Set aside.
  • Melt butter in a large skillet. Add sliced onions and caramelized on medium-high heat, stirring frequently until soft, gold, and translucent, around 15 minutes. Add sugar, red onions, and garlic at 10 minutes.
  • Once onions are done, reduce heat and add the remaining ingredients. Cook until marmalade it thickened and gooey, about 8 minutes. Remove from heat, cover and set aside.
  • While the onions are caramelizing, in a medium mixing bowl, mash the black garlic with a fork until a paste forms. Add the rest of the ingredients and whisk together. Set aside.
  • Once the bacon is finished cooking, add the bacon fat to the burgers and form burgers into six portions. Make a slight dent in the center of each and flatten out to get a large surface area.
  • Quickly shred/ chop bacon end and toss in a little BBQ sauce and 1 tablespoon bacon grease. Put it in foil and keep it warm on a cooler section of the grill.
  • Brush grill with excess bacon grease. Grill burgers about 6 minutes per side or until desired doneness.
  • During the last few minutes, place 2 oz thickly sliced gouda on each burger. Brush bacon grease on buns and grill lightly on each side, along with the romaine hearts.
  • To assemble, Spread the bottom of each bun with BBQ sauce and the top bun with a generous amount of aioli. Layer up off BBQ with pulled bacon and a heaping spoon of onion marmalade. Cut out the center portion of each romain heart and place on the burger. Enjoy!
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