Bison Burgers with Caramelized Onions and Red Potato Coins

This meal is so straightforward with so few ingredients that simple prose is sufficient. =)

To carmelize onions: melt butter in a skillet over medium heat, add sliced onions and a pinch of salt (sometimes I add a pinch of sugar too), and cook until the onions are soft and slightly browned (i.e., “caramel”). Stir frequently and watch constantly; don’t let the onions burn. **If you want to make this a meal you make entirely on the grill, don’t be afraid to stick your skillet directly on the grill! Bobby Flay does it all the time.**

The bison burgers were easy also — form ground meat into patties, add some salt (garlic salt, if you’re in my house), and either grill or pan-fry (~10 minutes for “medium” burgers). The meat is pretty lean, so you might need to spray the grill or pan with Pam to prevent sticking.

Those are homemade burger buns, but they turned out more like rolls, so I’m going to spare you that recipe.

Lastly, for the potato coins, slice the potatoes in 1/4″ discs, toss with a bit of olive oil, salt and pepper, and either grill or roast for ~15 minutes at 400 degrees (flipping once) until crispy on the outside and soft in the middle.

Quick, summery, and delicious! Best yet, with the exception of the cheese, this entire meal was made from local produce and meat. The veggies all came from our Greenling box and the meat came from the Shape Ranch booth at the Pearl Brewery farmer’s market.


One response to “Bison Burgers with Caramelized Onions and Red Potato Coins

  1. Looks like a delicious meal!

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