1089. BISON BACON CHEESEBURGER

makes 6 burgers


6 slices smoked bacon (about 6 ounces)
1 medium yellow onion, thinly sliced
2 medium jalapeños, seeded and thinly sliced lengthwise
3 tablespoons Worcestershire sauce
2 medium cloves garlic, peeled and minced (about 1 tablespoon)
1 large egg
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds ground bison meat
6 thin slices Swiss cheese (about 3 1/4 ounces)
6 toasted burger buns
1/2 medium Hass avocado, sliced just before serving

Heat the broiler to high and arrange the rack in the middle. Prepare a baking sheet with a cooling rack set inside and reserve. Heat a large frying pan over medium heat. Add bacon and cook until browned and crispy, about 10 minutes. Remove bacon to a paper-towel-lined plate and set aside; do not discard bacon fat (you should have about 2 tablespoons). Return the pan to medium heat, add onion and jalapeño, and cook in reserved bacon fat until soft and starting to color, about 4 minutes; set aside. Mix together Worcestershire, garlic, egg, salt, and pepper in a large bowl until egg is broken up. Add bison meat and mix until thoroughly combined. Shape meat mixture into 6 (3/4-cup) patties and place on the rack inside the baking sheet. Broil until browned and springy to the touch, about 10 minutes for medium. Place cheese on top of patties, and cook until cheese melts, about 1 minute. To serve, place cheeseburgers on buns and top with bacon, avocado slices, and sautéed onion mixture.


courtesy of: Aïda Mollenkamp, CHOW, 235 2nd Street, First Floor, San Francisco, California 94105, (415) 344-2000