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the little white table’s bison burger
Soleil shared her bison burger recipe with us recently from her food blog, The Little White Table, that she runs with her friend, Greta. Soleil is passionate about wellness, creativity, community and River Run Farm’s produce. She works as the General Manager at The Riveter in Fremont, a co-working space built by women for all. Read her recipe below:
The one thing I learned when studying abroad is how important a good burger is to me. And I am not joking. From my experiences, the majority of Europeans think all Americans do is eat McDonald’s aka burgers and fries. “Not true” I demanded when yet another European mentioned the connotation of America and obesity. I, above many others, fight for America’s creativity and beauty when it comes to food.
How we really are a “melting pot” and with that, comes an infinite amount of cultures and flavors, and thus food. But yet, as I continued to eat the same European dishes over and over (think caprese and Margherita pizza), I realized how much I missed a good freaking burger. Not a fast food burger, I’m talking fresh-off-the-BBQ with that extra bit of char, still hear it sizzling, cheese melted on top, stacked with fresh summer veggies so big you can hardly fit your mouth around it burger.
4 oz ground bison
2 oz. Island Brebis cheese ( or any hard sheep milk cheese)
1 tbsp of spices (I used the infamous ‘Coke spice‘)
1 oz. avocado
1 red onion
1/2 cup apple cider vinegar
1/4 cup water
1/4 cup of finely chopped lacinato kale from River Run Farm
2 tsp of dijon mustard
2 tbsp white balsamic vinegar
Himalayan pink sea salt to taste
4 leaves of red leaf lettuce from River Run Farm
Wash and dry lettuce leaves.
In a medium bowl, thinly slice red onion into a bowl and stir with apple cider vinegar and water so that all onion slices are covered. This will mimic pickled red onions if you don’t have them on hand. Let sit for 20-30 min.
Mix meat with spices in small bowl. Form into a small patty, about 5″ round.
When the grill is heated, put the burger on for about 4 min, flipping halfway through.
While the burger is grilling, slice cheese into thin squares to melt on the burger.
Remove burger from grill when done and lay cheese on top to melt gradually. Put aside.
In a small bowl, massage lacinato kale with white balsamic vinegar and dijon mustard. Let sit for 5-10 min. for kale to soften.
Without cleaning the grill, slice nectarine into 5-6 slices and grill slices for about 1 minute, just enough for a nice light char on the nectarine slices. Remove from grill.
To prepare burger: place two red lettuce leaves on a plate. Place burger on top. Then add pickled red onions, lacinato kale, grilled nectarines and top with sliced avocado.
View the Original Blog Post Here, photos by Soleil Roth.
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