Bison Burgers Con Bacon, Chile Y GuacamoleBison (buffalo) burgers are a staple here in Colorado - grill on a smoky fire, don't rush the burger, and top it off with your favorites. Serves 4-6 -- Easy
4 eight-ounce Bison (buffalo) Patties
Tony’s Southwestern Steak Seasoning
8 slices Tony’s Pepper bacon
4 thick slices of Grafton Smoked Cheddar, or your favorite
4 roasted Pueblo green chilies
6 TBS guacamole
Tomato slices, lettuce leaves
Whole wheat buns, or your favorite rolls
Season bison or beef patties with Tony’s Southwestern Steak Seasoning, or your favorite blend. Grill over a low to medium direct flame - take your time, bison is best when cooked slowly.
Move patty away from direct heat, add cheese, close lid and finish slowly with indirect heat. Cook to 155-160 degrees. Toast the buns over direct heat.
Meanwhile, cut bacon slices in half and fry to taste.
Assemble in this order: Bottom bun, lettuce leaves, tomato, patty, green chile, bacon, guacamole, top bun.
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