Bacon makes everything better. Chili makes everything better. I was the catalyst that made them join forces for this Bison burger recipe. Imagine a juicy bison burger topped with melted cheddar cheese, smoky bacon and a big spoonful of spicy chili in between a buttery garlic toasted challah bread bun. Not sold? What if I pile a bunch of crispy parmesan, garlic and herb sweet potato fries next to it? Where are the greens, you ask? I added a cherry, almond spinach salad to the plate for a pop of color and flavor.
Chili Ingredients
1 lb of ground turkey
1 cup of black beans
1/4 cup chopped onions
2 tbsp. chopped garlic
16 oz. tomato sauce
1 tbsp. red pepper flakes
2 tsp. chili powder
1 tsp. oregano
1 tsp. onion powder
1 tsp. garlic powder
Sweet Potato Fries Ingredients
2 large sweet potatoes
1/4 cup olive oil
2 tbsp. grated Parmesan cheese
1 tbsp. chopped garlic
1 tbsp. italian herbs (parsley, oregano, basil)
* Makes 3-4 servings
Cherry Almond Spinach Salad Ingredients
4 cups of raw baby spinach
1/4 cup split roasted almonds
1/4 cup of dried cherries
1 tbsp. bleu cheese crumbles
2 tbsp. balsamic vinegar
*Makes 2 servings
Instructions
1) Add 4-6 oz bison burger patty to a grill on a high flame.
2) Cook for 4-5 minutes on each side for medium rare.
3) Add 2 tbsp. of shredded cheddar cheese atop the burger.
4) Spread butter, herbs and garlic on a challah bread bun and toast on the grill until golden brown (30-60 seconds)
5) Plate the toasted bun.
6) Place the bison burger on the toasted bun and top with bacon & 2 tbsp. of chili.
7) Pile your sweet potato fries next to the burger.
8) Add your cherry almond spinach salad to the plate.
9) Serve.
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Alex Curtis 