Skip the fancy-shmancy four-course prix-fixe gourmet dining this Father's Day and give your dad something he really wants: the Ultimate Burger.
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1 ½ pounds ground bison
2 tablespoons Dijon mustard
1 tablespoon shallots, minced
1 tablespoon garlic, minced ½ tablespoon balsamic vinegar
1 teaspoon Worcestershire sauce Salt and pepper
8 ounces Portobello mushrooms, sliced
1 tablespoon butter
6 tablespoons blue cheese
Mayonnaise or mustard (or both!)
Arugula
Six whole-wheat hamburger buns
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Combine the first seven ingredients together in a large bowl, being careful not to over-work the mixture. Split the mixture into six portions, forming each one into a patty.
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Preheat your grill to medium-hot (approximately 475 to 500 degrees). Place the patties on the grill and close the top. Grill for four minutes without disturbing. Open the top, flip and grill for another 4 minutes with the lid closed. Repeat until the internal temperature reaches 135 to 140 degrees. Let the burgers rest for five minutes. It's important not to overcook bison, as it dries out quickly.
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While the burgers are resting, melt the butter in a medium-sized skillet over medium-high heat. Sauté the mushrooms for approximately 5 minutes, or until owned.
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Complete the burgers by spreading a thin layer of mustard or mayonnaise on the bottom bun. Add a layer of arugula, then the patty, then the blue cheese, and then the mushrooms. Finish it off with the top bun, and enjoy.
