Seriously, with that combination of ingredients, it’s little wonder this appealed to me! My only quibble with this recipe is that I found the patties a bit too wet, as they didn’t hold together too well. The burgers, however, were delicious! I got 4 good-sized patties and 2 little ones. You could use lean beef instead of bison, of course.
1 lb. of ground bison
½ onion, grated
1 garlic clove, grated
1 tsp. salt
⅛ tsp black pepper
1 tsp. Worcestershire sauce
8 slices center-cut bacon
1 Tbsp. butter or margarine
2 pears, cut in half, cored and thinly sliced
4 tsp. brown sugar
¼ tsp. salt
1 pinch red pepper flakes (optional)
4 oz. brie
2 cups arugula
In a large bowl, combine ground bison, grated onion, garlic, salt, pepper and Worcestershire sauce. Do not overmix.
In a large non-stick skillet, cook bacon. Drain on paper towels. Remove all but one teaspoon of bacon grease.
In the same pan, melt butter over a medium-high heat, swirling pan until butter browns. Add in pears, brown sugar, salt and a pinch of red pepper flakes. Cook until just softened, about 3-4 minutes. Set aside.
Heat a grill pan over a medium high heat. Form bison mixture into four patties. Grill burgers until desired doneness, about 2-3 minutes per side for medium. When the burgers are almost done cooking, top with brie and pour two tablespoons of water into the pan; cover until cheese is melted, about 30 seconds.
Drizzle buns with olive oil and grill until slightly toasted. Slather with a little bit of mayo.
Top the bottom of each bun with a handful of arugula, then the patty, followed by bacon and pears.