It's grilling season and even in all the forecasted rain for this week, I still plan on having a beefed up burger with some of my favorite fixings.
There are so many different ways to have a burger that you could literally put anything in between two buns and you'd have yourself a burger, and if you lived in our house you would probably even loose the buns. Being that we are such burger lovers we enjoy eating what we like but it's not always the healthiest choice so as we have progressed in the kitchen we have altered our ways of cooking certain dishes to be healthier without losing the flavors.
Paul and I mix and match through-out the weeks with veggie, chicken and turkey burgers and then when the week comes for real meaty beefy burgers we make sure to go with bison. Bison meat (also known as buffalo) is a much leaner and healthier beef meats with a sweeter and richer flavor over regular beef (around 50+ calories more). Paul and I also omit the bun to cut out the heavy carbs that are sometime not needed when it’s just the two of us eating at home... but believe me when that backyard bar-b-q comes around it's a full burger for us top to bottom.
This burger is packet with such savory flavors and then topped with caramelized onions, a nice slice of cream cheese and then those crispy flavored jalapeño bottle caps... I mean stop it they this is so good. Each bit should have the juicy burger, the cool creaminess of the cheese, the warm soft onions and the fiery crunch of the bottle caps. This burger makes my mouth water and Paul always goes reaching for a next bite before he's even finished swallowing what’s in his mouth. It's that good.
Whether you test out our leaner beef/no bun version or use this recipe with all the over the top fixings, you are absolutely going to love it.
Bring summer to your table.
Caramelized Onion and Cream Cheese Bison Burger with Jalapeno Bottle Caps
Recipe and photos by A Healthy Jalapeno
2 lb bison beef, 80-90% lean
1 1/2 tbsp garlic powder
1 tbsp onion powder
3 dashes worcestershire sauce
2 sm yellow onions
2 tsp pepper
cream cheese, sliced medium thick
jalapeño bottle caps (see recipe below)
hamburger buns, optional ;)
Mix the bison burger meat with the garlic and onion powder and the worcestershire sauce. Do not overwork the meat, it will result in a tough burger. Just gently fold it until well mixed in. Form patties with the meat, using about 1/4 to 1/3 of a pound of meat per patty. Here's a tip on making the patty: if you press a slight indentation in the center of each patty it will help keep the burgers in a nice disk shape when cooking and it keeps the burgers juices in.
Grill or fry the burgers on medium heat, about 6-7 minutes per side, less or more depending on the thickness of the burger. Don’t press on your burgers while cooking, and keep the flipping to a minimum. Let the burgers rest about 5 minutes before serving.
Meanwhile, heat a 10-inch saute pan over high heat. When hot add the olive oil, onions, and season with some salt and black pepper. Reduce heat to medium-high and continue to cook for 10 minutes until caramelized, stirring often.
Serve the burger with a thick slice of cream cheese then top with the caramelized onions and the jalapeño bottle caps.
Jalapeño Bottle Caps
1 cup all-purpose flour
1 pinch salt
1 teaspoon ground black pepper
1 teaspoon chili powder
1 teaspoon garlic powder
2 eggs (beaten)
1 cup beer
2 cups jalapeño peppers, sliced
olive oil (for frying)
Mix the Dries, add the eggs, mix well then add the beer. Stir it up.
Put oil in a hot pan, dip the jalapeño slices into the batter and fry until golden. Drain on paper towls and then top on the burgers.