A few years back, my husband was given a burger patty press for Christmas. His parents got one for themselves as well. Ever since then, the burger wars between them have been escalating! Who can craft the ultimate burger?! This Italian-inspired bison burger is my husband’s latest entry into the family burger competition, and it turned out so delicious that I wanted to share it with you all!
He named it “Under the Tuscan Bun”, let me add! A unique name for a unique burger falls within the rules of the family burger battle.
This recipe makes four burgers, but after tasting the burrata / sun dried tomato / artichoke relish combo, I’m betting you’ll be tempted to eat two at a time!
Ingredients:
FOR THE PATTIES
4 oz Fresh Basil
2-3 Cloves Garlic (depending on preference)
1 lb Ground Bison
3 Tbsp Grated Parmesan
Black Pepper (to taste)
Sea Salt (to taste)
FOR THE ARTICHOKE RELISH
1 14 oz Can Quartered Artichoke Hearts
1 Tbsp Extra Virgin Olive Oil (plus extra on hand to adjust final consistency)
1 Bunch Fresh Parsley
1 Pinch Kosher Salt
½ Lemon
TO SERVE
4 Burger Buns Of Choice (Brioche highly recommended!)
Sun Dried Tomatoes (to taste)
8 oz Burrata
Directions:
STEP 1
PREP THE PATTIES
In a food processor, finely chop the basil and garlic
Combine the basil and garlic mixture with the ground bison along with the parmesan, black pepper, and sea salt
Form into 4 patties
STEP 2
PREP THE ARTICHOKE RELISH
Mince the artichoke hearts and sauté in them in the tbsp of olive oil until lightly browned
Transfer to a bowl to cool
Chop the fresh parsley leaves
Add the parsley to the artichoke hearts
Add the pinch of kosher salt and squeeze the 1/2 lemon into the mix
Add olive oil as needed until mixture reaches spreadable consistency
STEP 3
COOK THE PATTIES
Cook each bison patty for roughly 3-4 mins on each side on medium-high heat
STEP 4
ASSEMBLE
Toast or warm a burger bun
Add a bison patty
Spread the artichoke relish generously onto the top of the patty
Add sun dried tomatoes and burrata to taste
Enjoy!