Bison Burger with Maple Brussels Sprouts Slaw
For the ground bison burgers, I keep it simple. A little salt and pepper and that is it. There's a lot going on in this burger, no point in over doing it on the meat.
For the Brussels Slaw
- 3 cups shaved brussels sprouts
- ½ onion diced
- 1 Grannysmith apple diced
- salt and pepper
- 1 tbs Dijon mustard
- 1 tbs apple cider vinegar
- 2 tbs mayo
- 1 tbs real maple syrup
For the Burger
- 8 slices apple wood smoked thick cut bacon cooked
- 4 bison burgers*
- sharp cheddar cheese
- Brussels Sprouts Slaw lettuce, onion, tomato for topping
- Apple wood smoked BBQ Sauce
- Brioche Bun buttered and toasted
Toss the shaved sprouts, onion and apple in a large bowl and season with salt and pepper. Mix the Dijon, vinegar, mayo and syrup in a bowl to combine. Pour over the sprout mix and toss to combine. Cover and refrigerate until ready to use.
Preheat the grill for medium-high heat when ready to use (use charcoal for that perfect burger flavor). Clean and oil your grate. Grill the bison burgers to 135-140 degrees F. Cover with cheese and let melt. Allow the burgers to rest while toasting the buns.
Smear a dollop of mayo on each toasted bun and top with lettuce, onion and tomato. Place the burgers on top and place 2 slices of bacon on top. Pile on the slaw, finish it off with a spoon full of BBQ sauce and the bun topper.