Ingredients
- 2 pounds bison ground meat
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon fresh ground black pepper
- 2 teaspoons fresh thyme finely chopped
- 2 cloves garlic minced
- 6 ounces brie cheese
- 8 slices oat-nut bread (store bought) toast the slices
- 8 strips maple flavored bacon cook the bacon and cut each slice in half
- 4 slices monterey jack cheese
- 4 slices colby cheese
- SALAD for TOPPINGS:
- 2 vine ripen tomatoes wash and slice each into four
- 1 /2 medium red onion thinly sliced
- 1 cup baby organic spinach rinse and dry
- 1 cup baby organic arugula rinsed and dry
- BALSAMIC DRESSING:
- 1 tablespoon balsamic vinegar
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon sugar
- 1/8 teaspoon fresh ground black pepper
- 1/8 teaspoon sea salt
- 1 thyme sprig use only the leaves
- 1 small garlic clove minced
Instructions
- Preheat the grill to 500 - 550 degrees. I use a gas grill
- Clean the brie cheese and cut into four equal pieces (I use a sharp knife to scrape off the thick skin)
- Cook the bacon and set aside to use as topping. Cut each slice of bacon in half
- While the bacon is cooking, prepare the burger. In a medium bowl, add the ground bison
- Add the olive oil, salt, pepper, thyme and garlic.
- With your fingers, gently combine the ingredients into the meat (Do not over mix)
- Divide the seasoned meet into four equal parts.
- Working with each of the parts individually, make a ball in the palm of your hand and indent it in the middle.
- Place one piece of the brie cheese in the middle and gently use the meat around it to cover the cheese forming a ball (the cheese should be fully covered by the meat)
- Place the ball on a flat surface (I spread aluminum foil on the counter). Using the palm of your hand flatten the ball to about half inch thickness and form a rectangular shape as you go. Repeat the process until all the rectangular burgers are formed.
- Grill the burgers for a total of ten minutes - five minutes per side. During the last two minutes add the cheese - cover the grill to allow the cheese to melt faster)Note: Keep the grill closed and open only when you flip the burger half way through the cooking process and when adding the cheese.
- While the burger is on the grill, make the dressing for the salad - Combine all the dressing ingredients in a measuring cup or small bowl and whisk together to emulsify (30 to 60 seconds)
- In a large salad bowl, combine the spinach, arugula, and onions with the dressing. Toss the salad to combine all ingredients.
- Remove the burger from the grill and assemble the sandwich.To assemble: place a slice of the toasted oat-nut bread on a plate, add the salad greens and onions only from the prepared salad. Add two pieces of the bacon. Add the burger on top. Add another two pieces of bacon on top of the meat. Top with a slice or two of tomatoes from the salad and add more greens and onion on top. Add more salad on the side as a side dish.Enjoy!
Notes
I serve the remaining salad on the side. This recipe is for four 1/2 pound burger - you can opt to make eight quarter pound burgers instead. You will need to cut the Brie cheese in eights verses fourths.