Serves 4

1/4 cup mayonnaise
1 Tbs. chili sauce, such as Heinz
4 tsp. smoky barbecue sauce
1 tsp. sweet pickle relish
1/4 tsp. Worcestershire sauce
1 1/2 lb. ground bison
Kosher salt and freshly ground black pepper
Oil for the grill
4 rolls or hamburger buns, split
4 leaves iceberg lettuce
1 large vine-ripened tomato, preferably heirloom, sliced

Prepare a medium-high gas or charcoal grill fire.

Mix the mayonnaise, chili sauce, 2 tsp. of the barbecue sauce, sweet pickle relish, and Worcestershire sauce in a small bowl. Set aside.

In a medium bowl, use your hands to gently mix the bison with the remaining 2 tsp. barbecue sauce, 1/4 tsp. salt, and 3/4 tsp. pepper. Form into four 1/2 to 3/4 inch thick patties.

Lightly oil the grill grate and place the patties on the grate. Cover and grill for 4 to 5 minutes. Flip the burgers, cover, and cook to desired doneness, about 5 minutes for medium (130°F to 135°F on an instant-read thermometer).

While the burgers cook, toast the rolls on the grill. Spread some of the dressing on each half of the roll and arrange a lettuce leaf and a slice or two of tomato on the top halves. When the burgers are done, put them on the bottom halves. Assemble the sandwiches, cut in half if you like, and serve.

by Bruce Aidells
Page 23 Fine Cooking June/July 2011

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