I am lucky to live in the “cities” as we call the St. Paul / Minneapolis area, yet be a 15-minute drive and be in the “Country” or “Up North”. There is a farm that raises bison and makes a ton of different cheeses only 30 minutes from my front door. I recently stopped in and found some delicious looking ground bison meat to make a burger on my fire pit. I also found enormous organic portobello mushrooms at the grocery store. I decided to grill them both and do a taste test!
Bison meat is very lean and quite rich. At one of my favorite restaurants, The Happy Gnome, in St Paul they make their bison burger with elk, bacon and lingonberry aioli. Oh my, is that delicious! Although, I didn’t get that fancy I did cook my bison burgers over an open fire in my fire pit which gives the best smokey flavor. I topped it with Havarti cheese, homemade pickles, homemade mayonnaise, lettuce and a grilled bun. Pretty fantastic!
I also cooked the enormous organic portobello mushrooms I bought. Mushrooms are perfect when looking for a vegetarian option. They have a great meaty flavor, can be used 100 different ways and are so easy to cook. You only need to wipe them clean, drizzle with olive oil, salt and pepper and cook them. You can cook mushrooms in any way you want, it only depends on your end dish. For the portobello burger, I grilled them over the open fire also. I cook them just like a burger. Just as long and with plenty of cheese! I topped with the same toppings although rather than Havarti cheese I used Smoked Gouda. A delicious combination!
Finally, for the taste test; I had all the burgers cooked and tucked snuggly into their buns with all the fixins’. I took one huge bite of the bison burger and then one huge bite of the mushroom burger and …drumroll, please….
The portobello burger is the winner!!!
I loved the texture of the mushroom burger. It was thick and meaty, yet tender and juicy. In fact, for those of you that love to a eat burger where juice runs down your arm, the mushroom burger will satisfy. This is now my go-to burger for the summer. In fact tonight, I wrapped a leftover grilled mushroom in lettuce, onion, jalepeno, yogurt and lime juice in a tortilla. What an easy, not to mention healthy, left-over dinner.
Tip Jar: Add mushrooms when making a vegetable stock to give a nice depth of flavor. Keep your eyes peeled for a future recipe!
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