Bison Burgers with Crispy Onion Strings are a juicy, crunchy delight. The lean bison meat cooked to medium rare is rich and juicy. A nice slice of blue cheese and homemade crispy onion strings are the perfect garnishes for this burger.
Bison Burgers with Crispy Onion Strings
(Mark Kelly, 2017)
1 lb. ground bison meat
1 egg yolk
1/2 cup seasoned bread crumbs
Brioche hamburger buns
Blue cheese for garnish
1 large sweet onion, halved lengthwise and thinly sliced
1 cup all-purpose flour
1 tsp baking powder
Combine the bison meat, egg, and bread crumbs in a medium bowl and form 4 quarter-pound patties. Season with salt. Refrigerate for at least 1 hour to allow the flavors to meld. Remove from the refrigerator about 1 hour before grilling.
Preheat air fryer (a conventional oil fryer can be used) to 325F.
To make the Crispy Onion Strings: In a measuring cup, combine the flour and baking powder. Break the onions into separate half slices to allow the flour mixture to coat each piece. Put the onion slices in a large zip-top plastic bag. Pour half of the flour mixture over the onions. Seal the bag and toss to coat. Pour the remaining half of the flour, seal and toss again. Pour contents on to a large rimmed baking sheet. Spray with a generous coating of cooking spray. Working in three batches, place the onions in the fryer basket and spray an addition coating of cooking spray. Cook for 14 minutes, shaking after 4, 8 and 12 minutes. Raise the temperature to 360F. Cook for an additional 2 minutes, taking care not burn the strings. Dump the onion strings on a paper towel-lined plate. Repeat with the other two batches. Set aside.
Heat the grill for medium-high indirect cooking. Place the bison patties in the middle of the grill over the unlit section. Grill for about 4 minutes, until grill marks appear. Flip and cook until internal temperature reaches 125F for medium-rare doneness, about 3 minutes. During the last 3 minutes of grilling, toast the hamburger buns.
Serve the burger while warm with a generous slice of blue cheese and the onion strings as a garnish.