- 1
Ingredients
- 1 teaspoon olive oil
- 1/3 cup minced red onion
- 1 1/3 pounds ground bison
- 3 tablespoons barbecue sauce (divided)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil mayonnaise
- 1 teaspoon horseradish
- 2 cups chopped cabbage slaw mix
- 1 medium apple, thinly sliced
- 1/4 cup apple cider (or apple juice)
- 1/4 cup apple cider vinegar
- grill spray
- 4 ounces gouda cheese, sliced
- 4 buns
Preparation
Step 1
Directions:
Preheat a gas grill on high.
Heat the olive oil in a small skillet over medium heat. Add the red onion and cook for about 5 minutes until it begins to brown. Remove the skillet from the heat and let the onion cool.
In a medium bowl, gently combine the bison, 1 tablespoon barbecue sauce, salt, pepper and red onion. Do not overwork the meat or the burgers will be too dense.
Divide the meat into 4 equal portions and form burgers. Refrigerate until ready to grill.
In a small bowl, whisk together the mayonnaise, other tablespoon of barbecue sauce, and horseradish.
Heat a medium non-stick skillet over medium heat. Add the cabbage, apple and apple cider. Stir to combine. Cover and cook until tender. Stir in the apple cider vinegar and salt to taste. Cover to keep warm.
Clean the grill grate and spray with the grill spray. Put the burgers on and grill on one side for about 5 minutes with the grill uncovered. Flip and cook on the other side for about 5 minutes. During the last few minutes of cooking, toast the buns and top the burgers with the cheese. Take the buns off and close the grill to melt the cheese.
To serve, spread the buns with the barbecue mayonnaise, put a burger on each bun and top with 1/4 of the apple slaw.