So back during my bday Iron Chef challenge, Coop made bison burgers w/ chimichurri sauce and pickled onions. I made an attempt to recreate them with the bison burgers I got at the market. YUM!
4 4oz bison burger patties from market
4 potato rolls
4 slices cheese (I wanted monterey jack but ours was bad, so I used white American)
quick pickled onions (recipe below)
chimichurri sauce (recipe below)
Prepare characoal grill (thanks, John!). Season patties with salt. Grill until desired temperature (melt cheese on patties and toast buns on grill).
As burgers are cooking, prepare your sauce and onions (below).
Top each cheesy patty with chimichurri and onions. Serve.
4 oz bison patty= 7 points
potato roll=2 points
0.5 oz cheese=1 point
chimichurri sauce=1 point
large handful parsley
red pepper flakes
4 mini garlic cloves
red pepper flakes, to taste
splash cider vinegar
1 jalapeno pepper, seeded
1 ancho pepper seeded
Combine all ingredients except oil in food processor. Drizzle in oil until paste is formed. Serve.
1/2 red onion
Toss sliced onions with vinegar and salt/sugar. Marinate for at least 20 minutes.