Jesse's Bison Burger

SALAD:

1 large or 2 small local heirloom tomatoes, cored and sliced

1/2 small red onion, julienned

1 roasted red pepper, peeled, seeded, and julienned

1 tablespoon (15 ml) balsamic vinegar

1 tablespoon (15 ml) olive oil

1 tablespoon (4 g) minced fresh Italian flat-leaf parsley leaves

6 basil leaves, julienned

1 clove garlic, minced

Kosher salt and fresh cracked black pepper, to taste

BURGERS:

1 1/2 pounds (680 g) ground bison, 90 percent lean

1/2 teaspoon (2.5 g) kosher salt

1 teaspoon (2 g) fresh cracked black pepper

8 ounces (225 g) fresh mozzarella, cut into 8 slices

4 whole wheat burger buns

2 ounces (55 g) baby arugula

Red Wine–Basil Aioli (recipe follows)

Method:

In a medium bowl, mix together the tomatoes, red onion, roasted red pepper, vinegar, olive oil, parsley, basil, and garlic. Season with salt and pepper to taste. Cover and reserve until burgers are ready.

Prepare a two-zone fire according to the instructions in chapter 1. While the coals are heating, in a separate bowl, combine the ground bison with salt and cracked pepper and mix well. Shape into 4 burgers according to the technique in

Place the burgers on the grill grate directly over the coals and sear for 2 minutes on each side. Move the burgers to the cool side of the grill, top each one with 2 slices of mozzarella, and cover the grill. Cook for 3 minutes or until the cheese is melted.

To serve: Spread Red Wine Basil Aioli on bottom halves of buns, place burgers on buns, top with Marinated Vegetable Salad and a few leaves of arugula, and lay the top halves of the buns on the salad. Serve immediately. YIELD: 4 burgers

RED WINE–BASIL AIOLI:

1 large egg

2 cloves garlic, peeled

6 basil leaves, chopped

2 teaspoons (10 ml) red wine vinegar

1/2 cup (120 ml) olive oil

1/2 cup (120 ml) canola oil

Kosher salt and fresh cracked black pepper, to taste

Place the egg, garlic, basil, and red wine vinegar in the bowl of a food processor or blender and process until smooth. Mix the two oils in a small bowl. With the motor running, slowly drizzle the oil into the food processor until the mixture is smooth, thick, and shiny, with the consistency of mayonnaise. Season with salt and pepper. Refrigerate for up to 1 week, covered. YIELD: 1 1/4 cups (285 g)

Jesse's Bison Burger