RECIPES: Recipe Details
WILD WEST BURGER
A delicious combination of seasonal favorites from Montana. Fresh huckleberries are ideal for the salsa but this ready substitute is yummy too. Bison and sage give this an authentic western flavor.
8 ounce jar Montana Wild Huckleberry jam
1 Granny Smith Apples finely diced
2 Tbs. lemon juice
½ red bell pepper
3 minced Serrano peppers
1 small Walla Walla onion diced
1 Tbs. Balsamic vinegar of Modena
2Tbs Colavita olive oil
1Tbs Grey Poupon Mustard
1 tsp salt ½ pepper
1 ½ pounds ground chuck
½ pounds ground bison
2 cloves garlic minced
1 tsp fresh thyme
1 tsp fresh sage (dried leaves crumbled may be substituted)
2 Tbs Colavita olive oil
1 tsp salt 1tsp pepper
1 cup salt and pepper Kettle chips
3 Extra large Portobello mushrooms
6Tbs. Colavita olive oil
Vegetable oil for brushing grill rack
6 Country Potato buns, sliced.
6 slices aged cheddar cheese
Preparation: Preheat a gas grill to medium-high 1. In a large bowl prepare salsa. Combine Huckleberry jam, diced apples, lemon juice, diced sweet and minced hot peppers, diced sweet onion, vinegar, olive oil, mustard and salt and pepper. Set aside at room temperature. 2. In another large bowl combine the beef, bison, garlic, thyme, sage, olive oil, salt and pepper. Crush Kettle chips with rolling pin and add to mixture. Use fork to combine ingredients, mix well. Divide mixture into 6 equal portions and form into patties, handling as little as possible. Cover and keep chilled until use. 3. Cut off the mushroom stems even with the caps. Brush mushroom caps. Slice mushrooms into six equal portions. Brush liberally on both sides with olive oil. Set aside. 4. Brush grill rack with vegetable oil. 5. Place mushrooms on grill and brown lightly 2 minutes per side. Set aside on plate on grill warming rack. 6. Next place Beef and Bison patties on grill rack. Grill for 3 to 4 minutes, turn and continue grilling 4-5 minutes. Place a slice of cheddar cheese on the top of the patties after turning. Close grill to facilitate melting. During the last few minutes of cooking open grill, place sliced buns cut side down on grill and toast. Remove buns from grill. Generously heap Huckleberry salsa on bottom ½ of roll, next place patty with melted cheese, 3 slices of portabella mushroom, and another serving of salsa.(About 1/3 cup total). Place bun top on the burger. 7. Slice in ½ and serve hot. 8. Makes 6 burgers.
Juicy and tasty!