Ted’s Montana Grill: Avalon Burger
· Ground Bison (or Beef)
· Fresh Arugula
· Fresh Brioche Buns
Bacon & Onion Mix
· 2 ½ lbs. Sweet Onions, sliced 1/4 inch thick
· 3 Tbsp. Bacon Fat
· 1 Tbsp. Granulated Sugar
· ½ Cup Well Done Bacon Chopped 1/2" x 1/2"
· 4 Tbsp. Balsamic Vinegar
· 1 Tbsp. Ketchup
· 1 Tbsp. + 2 tsp Worcestershire Sauce
· 1 tsp Liquid Smoke
· 1 tsp Kosher Salt
· 2 tsp Black Pepper
· (For roasting Garlic)
· 1 LB Peeled Garlic Cloves
· ½ Cup Olive/Canola Oil Blend
· 1 Tsp Kosher Salt
· 1 Tsp Dried Thyme
· ¼ Tsp Black Pepper
· (For making Aioli)
· 1 Cup Mayonnaise
· 1 ½ Tsp Fresh Lemon Juice
· ½ Tsp Dijon Mustard
· ½ Tsp Black Pepper
Step 1: Bacon & Onion Mix
· Heat bacon fat in a large sauté pan over medium heat, add sliced sweet onions and toss to coat with bacon fat.
· Cover your pan and slowly cook the onions until they begin to soften; this should take about 10 minutes. Stir the onions often. Be sure to reduce the heat if the onions begin to burn.
· When the onions start to soften, remove the lid and sprinkle with granulated sugar.
· Continue cooking the onions until they begin turning golden brown. Again, this should take approximately 10 minutes.
· Next, add well-done bacon, then continue cooking until onions are golden brown.
· Continuously stir the onions.
· Next, in a small bowl, mix Balsamic Vinegar, Ketchup, Worcestershire sauce, liquid smoke, Kosher salt, and black pepper.
· Then add your seasoning mix to the onions.
· Finally, remove the pan from the heat and place the onion mixture on a large rimmed baking pan to cool. Set aside for later.
Step 2: Roasted Garlic Aioli
· Start by roasting your garlic. Preheat your oven to 325 degrees.
· Get an oven safe pan or dish that can be covered and combine peeled garlic, olive/canola oil blend, kosher salt, dried thyme, and black pepper.
· Mix together in your pan until garlic is evenly coated, then cover tight with foil and roast in oven for 45 minutes.
· Once the garlic comes out of the oven, place all contents of the pan into your food processor and puree until smooth.
· Next, combine the following items in a mixing bowl - garlic puree, mayo, fresh lemon juice, and black pepper. Mix until well blended.
· Season your 8oz bison or beef burger with salt and pepper or Lawry’s Season Salt.
· Set your flat-top grill or pan at 375 degrees. If you have a traditional charbroil grill, place your 8 oz. bison or beef burger on your grill.
· Be sure to cover your burger (use a heat safe bowl or cover) to keep the meat juicy.
· Cook the burger for your desired amount of time and then flip, season your burger again, and
· When you are just shy of your desired burger temperature (i.e.: Medium, Mid-rare, well done), add blue cheese crumbles, shredded gruyere, and top with the bacon onion mix.
· Then cover your burger again to help the cheese melt. As your cheese is melting you can prepare your brioche bun.
· Spread an even layer (1 Tbsp.) of your Garlic Aioli on the top part of your brioche bun, and the add about a half cup of arugula on top of the spread.
· Once your cheese has melted place it on your bottom of your bun.
· Pair with your favorite side and enjoy!