Colorado · Main
Colorado Bison Burger
- Easy
- 30 min
- roughly 1 of 4 for cost
Leads with a warm current of chile, richness that coats and comforts.
Ingredients
- 600g ground bison
- 4 buns
- 4 slices cheese
- 1 onion, sliced
- 3 roasted green chiles, chopped (optional)
- Salt and pepper
- Oil for the griddle
- Lettuce, tomato, pickle
The skills inside
Allergen screen
Found: dairy
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Form the bison into patties and season: handle it gently, as lean bison toughens if overworked.
- Griddle over medium-high heat 3 min a side, no more; bison is lean and dries out past medium. 3 min
- Melt cheese over the patty and add green chile if using.
- Toast the buns.
- Build with the patty, onion, lettuce, tomato, and pickle.
How to tell it is going right
This dish has no standard of its own yet. It is judged on the technique it exercises: checked at the pan, while there is still something to be done about it.
Griddle & plancha work 45 recipes
- Full contact with the metal: the food lies flat, with no dome in the middle and no curled edge lifting it away, so browning reaches the entire face rather than a ring of it.
- Contact is immediate and audible, and the food stays where it is put rather than sliding around in a slick of its own released liquid.
- The cooked face is an unbroken sheet of even colour: the whole surface browned, not a pattern of marks with pale ground between them, and not a dark centre with pale corners.
- The metal around the food is dry: no spreading wet patch steaming out from under it, nothing weeping onto the surface and boiling there.
- Turned once or twice and no more, and lifted while the crust is still brown: a piece flipped repeatedly never holds heat long enough to build one.
Where it goes wrong The surface was crowded and its temperature crashed, so everything gave up its water at once and stewed on the metal: pale, damp, grey at the edges, and stuck fast where the crust never got the chance to form.
At the Table
- The Pour
- Cabernet Sauvignon or Malbec
- Also Right
- Zinfandel or Tempranillo
- From the Taps
- IPA or amber ale
- Zero-Proof
- Root beer, no apology
A burger is seared beef plus fat plus bread: tannic reds do the steakhouse work, and a hop-bitter IPA scrubs the griddle richness between bites.
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