Juicy Bison Burgers with Mushroom & Onions
Prep Time: 5 minutes; Total Time: 25 minutes
Searing these burgers over high heat, gives them a deliciously charred crust. Finish them in them in the oven so they don’t get overcooked, then top them with a flavorful mixture of sautéed mushrooms and onions. I like my burgers topped with A-1 and a thick slice of tomato; Shawn prefers his with barbecue sauce, banana peppers, and pickles.
Recipe adapted from Best Darn Food Ever. Technique adapted from Cooks Ilustrated.
- 1 pound Ground Bison or Lean Ground Beef
- 1 tablespoon Worcestershire sauce
- Salt and Pepper
- 1 Tablespoon plus 1 teaspoon Olive Oil
- 1 Onion, sliced
- 5 ounces Crimini Mushrooms, sliced
- 4 Whole Wheat English Muffins, split and toasted
- Lettuce, Tomato and additional condiments of your choice (steak sauce, pickles, banana peppers, etc.)
- Preheat oven to 3ooF.
- Mix together bison and Worcestershire. Shape into 4 patties, about 3/4-inch thick. Season both sides with salt and pepper. Heat one teaspoon of olive oil in a large skillet, preferably cast iron. When the oil begins to smoke, add the burgers. Cook without moving for 2 minutes, or until a lightly charred crust begins to form. Flip and cook for another 2 minutes.
- Transfer burgers to a baking sheet and bake for 4-8 minutes for medium-rare, or until they reach your desired level of doneness. Remove from oven and let rest 5 minutes.
- While the burgers cook, heat 1 Tablespoon oil in a second skillet set over medium-high heat. Add the onion and a pinch of salt. Cook, stirring occasionally, until soft and golden – about 8 minutes. Add the mushrooms and cook until softened – about 5 minutes.
- To serve, place a lettuce leaf and a thick slice of tomato on the bottom of each English muffin. Top with a burger and 1/4 of the mushroom and onion mixture. Add any additional condiments of your choice, and top with the remaining muffin half.
Approx. 392 calories, 13.5 grams fat, 31.5 grams carbohydrates, 5 grams fiber, 37 grams protein. 10 Points+.