Bison Mushroom Swiss Burger

Substitute ground venison, elk or antelope meat.

Ingredients

• 2 pounds ground bison meat (made 5 patties just under 1/2 lb ea.)
• 1/2 yellow onion, finely diced
• 1 tablespoon course ground mustard
• 1 teaspoon soy sauce
• 1/2 cup breadcrumbs or panko
• 1 egg
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 1/2 teaspoon kosher salt
• 1 1/2 cup mushrooms, thinly sliced
• 1 tablespoon butter
• 1 teaspoon thyme
• 5 Swiss cheese slices
• 5 Brioche buns

Directions

1. In a large bowl, mix together ground bison, diced onion, mustard, soy sauce,
   breadcrumbs, egg, garlic powder, black pepper and salt. Using a burger press or
   your hands, shape meat patties to your preferred size. I used a burger press to
   form these patties to be just under 1/2 pound each yielding me 5 bison meat patties.

2. Place bison patties on a pre-heated grill being sure to turn a few times so not to
   burn. All heat sources are different, so I recommend using a digital thermometer
   if you are uncertain about the internal temperature. I prefer medium-rare burgers
   so look for an internal temperature to be around 145 degrees and 160 degrees for medium.

3. While your bison burgers are grilling, heat a skillet over medium heat and melt
   butter. Add mushrooms and cook for about 10 minutes until browned. Remove
   from heat. When your burgers are almost done, place a slice of Swiss cheese on
   each one and top with mushrooms. Remove from the grill when cheese is melted.
   Place buns on grill and quickly brown.

Remove and enjoy!

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bon appetit