Bison Burgers with Ramp Mustard
It’s early Sunday morning and I’m relaxing and decompressing after an action-packed week with the kids in town. I love their visits; it’s fun to have kid energy in the house. It’s also exhausting! I now understand why women can start having babies when they’re 13—that’s the only time you ever have enough energy to keep up with a child.
Of course, we already miss them terribly. July seems like a long time from now.
One of the things that’s great about the kids is that they’re adventurous eaters. They will at least try anything I put in front of them. These bison burgers were no exception.
We are burger people. I love, love, love burgers of any type. I picked up the local bison at the Maple Avenue Market really just for a change of pace. What’s interesting is that I am so accustomed to eating venison now that beef and bison taste kind of strange to me. So rich and heavy. Delicious, of course. The burgers were amazing. But it took me a few bites for my tastebuds to readjust.
To keep the local theme going, I topped the burgers with local Smoked Cheddar cheese. Then I fried up some local portabella mushrooms and red onions in my Trickling Springs Creamery butter and topped the burger with some Bigg Riggs ramp mustard. Oh that mustard is so good. I use it on everything.
This was so easy, I won’t officially enter a recipe. Basically, I mixed about 2 teaspoons of Nick’s All Purpose Seasoning into the meat, made patties, grilled for about 4 minutes per side, melted some smoked cheddar on the burgers, then slathered with the mushrooms, onions, and mustard. No need for a bun on this one…it was hearty enough without. (I actually almost never eat the bun because I want to make sure I have room for all the french fries!)