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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The Great Plains Burger delivers deep corn essence in two ways—one is right in the patty with corn chips crumbled into bison meat, and the second is with a sweet, creamy fresh-corn mayo that brightens up the whole burger. Ingredients:
1 ear shucked corn |
1 small red onion, cut into 3/4-inch slices |
cooking spray |
2 tablespoons canola mayonnaise |
1 teaspoon mustard seeds |
1 teaspoon cider vinegar |
3/8 teaspoon salt, divided |
1 tablespoon adobo sauce from canned chipotle chiles in adobo sauce |
1 1/2 ounces corn chips (such as fritos) |
1 tablespoon chopped fresh sage |
1/2 teaspoon garlic powder |
1/2 teaspoon freshly ground black pepper |
1 pound lean ground bison |
4 (1 1/2-ounce) onion rolls, toasted |
Directions:
1. Preheat grill to high heat.
2. Place corn and onion on grill rack coated with cooking spray. Grill 9 minutes or until charred, turning corn occasionally and turning onion once. Cut kernels from ears of corn. Combine corn, mayonnaise, mustard seeds, vinegar, and 1/8 teaspoon salt in a mini food processor; process until smooth.
3. Combine onion and adobo sauce.
4. Place chips in a food processor; pulse 15 times or until coarsely chopped. Combine chips, 1/4 teaspoon salt, sage, garlic powder, pepper, and bison; mix well. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in center of each patty. Place patties on grill rack coated with cooking spray; grill 3 minutes. Carefully turn patties; grill 3 minutes or until desired degree of doneness.
5. Place 1 patty on bottom half of each bun. Spread 1 tablespoon corn mixture over each patty. Top with onion mixture and top halves of buns.
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