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About the Recipe: When mixed with mushrooms and onions, bison burgers are moist and have a savory umami flavor. Using Korean gochujang and light Asian ingredients, the flavor blend is a little sweet, hot, spicy, and even salty. Add Napa cabbage slaw, pickled peppers, juicy tomato, fresh onion slices, and a touch of mayonnaise to create presto a delicious burger dinner.
Recipe Inspired by Dorie Greenspan recipe in “Everyday Dorie” – for “Umami Burgers”.
Cook Burgers: Cook the burgers on a greased grill pan or cast-iron skillet. Place pan over medium high heat, when it’s hot, add burgers; cover the pan. Cook for 4 to 5 minutes; flip over, cook another 3 to 5 minutes or cooked as desired. Set burgers aside to rest.
Burger Buns: Spray the split buns with oil spray; cook in 500-degree F oven on broil for about 4 minutes or golden brown.
Napa Cabbage Slaw: In a medium sized bowl, place shredded Napa cabbage, minced chives, coarse chopped cilantro, pepperoncini pepper liquid, sesame oil and coconut oil. Season with sea salt and ground black pepper.
To Serve: For each burger: Spread a thin layer of mayonnaise over the inside grilled burger bun. Spoon a layer of Napa cabbage slaw over the bun bottom; top with a grilled umami burger, spread a layer of mayonnaise on top of the burger; sprinkle with sliced pepperoncini, 1 tomato slice and several thin sliced red onion rings. Cover with burger bun top. Serve warm with additional gochujang or hot sauce if desired.
Yield: 4 burgers
pdf for Copy of Recipe – Umami Blended Bison Burgers
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