Wild Mushroom & Sage Bison Burger with Black Currant Balsamic Sauce
1 ½ lb ground Bison
1 ½ tsp ground cumin
1 ½ tsp dried oregano
¾ tsp ground thyme
¼ tsp ground chipotle pepper
½ cup diced Portobello mushrooms
1 cup sliced Portobello mushrooms
1 cup sliced sweet onions
Applewood Pepper& Lime Fresco Sea Salt to taste
2 Tbsp Wild Mushroom & Sage Olive Oil
2 Tbsp Black Currant Balsamic Vinegar
First, combine; Bison, spices, plus Applewood Pepper& Lime Fresco Sea Salt (to taste), in a bowl and mix. Next, add diced mushrooms until well distributed. Divide mixture into equal patties on to a plate.
Heat skillet to medium and add 1 Tbsp of Wild Mushroom & Sage Olive Oil.Cook patties until brown on each side, and to desired doneness. Remove cooked burgers and place on clean plate to rest.
Place remaining Wild Mushroom & Sage Olive Oilin skillet, and cook sliced onions & sliced mushrooms. Let mixture sweat, then pour in Black Currant Balsamic. Turn heat to low, and cook until balsamic reduces.
Put burgers on bun and pour Black Currant Balsamic glaze mixture over the burgers.