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Bison burger!

Making:

Bison burger with balsamic red onion, shitake mushrooms, mozzarella cheese and potato carrot fries.

To start:

5.4 oz Bison meat
1 tbsp Secret meat stuff
1/4 tsp Brown rice flour 

About 5.4 oz of bison meat was weighed up and combined with the other ingredients. Then a patty was formed using a small metal bowl. 

I set the patty in the fridge and gathered the rest of wha I needed for dinner.

Here's what I have:

Burger patty 
Carrots 
Potatoes  
Chēbē dough flat 
fry seasoning

The potatoes and carrots were cut into fries. I drizzled a little bit of olive oil on them and coated them in the fry seasoning. They went into a preheated oven, convection setting at 350 for 30 mins.

10 minutes before finishing the Chēbē bread flat went into the oven as well.

 I waited until the veggies were nearly done before heating up the cast iron. Then I started the burger, cooking 4 mins per side on med-high heat.

Vegetables and bread were coming out of the oven just as the Burger was finishing. Next I turned on the broiler setting and put some of the onions, mushrooms bacon and cheese on the burger and placed it under the broiler to melt the cheese.

Burger toppings:

Bacon
Shiitake mushrooms 
Balsamic onions 
Mozzarella cheese 
Green onions 

To plate I put the veggies on followed by the bread flat and the rest of the cheese and bacon went underneath the burger patty. The green onions were sprinkled on top of everything.

The plate:
Again!

This came out really nice.  The down side of bison meat is its lack of fat so it needs a little something extra to prevent it from overcooking and drying out when making burgers. 

- Kris 

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