Taste the South
A Simple Summer Supper of Bison Burgers and Raw Greens
Summer in general, but especially July 4th is a time for feasts, family, friends, and especially cookouts. It doesn’t get more quintessentially American than tending flames over the BBQ on the Fourth. But the love of a good dinner on the grill lasts much longer than just one weekend, so the below summer dinner recipe from Megan’s kitchen can be scaled up or down as the occasion demands. Pair it with potato salad, corn bread, and a corn, cilantro tomato side dish for the Fourth, or serve it up as is for a fast, cool, and simple weeknight meal.
Salad
3-6 cups of arugula, baby spinach or mixed greens
Dressing
● ½ cup extra-virgin olive oil
● 2 tbs apple cider vinegar
● 1 ½ tbs herbs d’ Provence
spice blend
● dash of salt
Add the dressing ingredients to a bowl and whisk together, or add to a glass jar with a lid and shake to mix. Pour over the greens.
*Prepare 8 hours before or overnight:
(You can substitute this recipe for Boursin cheese if you prefer)
● 1 cup raw cashews
● ½ cup raw almonds
● Juice from ½ lemon
● 1 ½ tsp apple pectin
● salt, to taste
● ½ cup nutritional yeast
● 1 tbsp of finely chopped chives (garnish)
● coconut oil or other oil
Soak all nuts for at least 4 hours or overnight; strain and discard water. Add all ingredients except the chives and oil
to a blender and mix on high speed until smooth. If the mixture appears too dry, add a bit of water 1 tablespoon at a time until it is the consistency of cream cheese. Grease your hands with the oil and shape the creamed mixture into a ball. Sprinkle the chives onto a plate, and roll the ball mixture in the chives until it is entirely covered. Reshape into a ball, cover and refrigerate for 3 hours or overnight.
●1lb ground bison meat (found at Kroger’s)
● ¼ cup Worcester sauce
● 2 tablespoons of oil, butter, or ghee
● 4 slices red onion
● 1 tbs fresh minced garlic
● salt to taste
● 1 tomato, sliced
Shape the bison meat into patties. Pour the Worcestershire sauce in a shallow bowl and add the patties, flipping to coat. Marinate the meat while you prepare the rest of the meal.
In a small skillet or sauté pan, melt the butter over medium heat. Do not allow the pan to become too hot. Add the onions, garlic, and salt to taste and cook for 4-5 minutes stirring constantly, or just until the onions turn soft and emit an aroma. If you brown your garlic, the pan is too hot. Discard and begin again. Set aside.
Pre-heat the grill. Remove the bison patties from the Worcestershire sauce, and cook at medium about 3-5 minutes per side. Bison cooks like traditional beef: rare to well done. Alternatively, you can cook the patties in the same pan as the garlic and onions, stovetop. Once you’ve checked the center and you’re satisfied with the color, transfer the burgers to a plate, top with the onion/garlic mixture, sliced tomato, and add a dollop of cheese. Divvy up the salad and enjoy!
