Wednesday, February 16, 2011

Mushroom Fontina Bison Sliders

i have been craving a big, juicy burger. maybe it's because it's the dead of winter. you know that time in between the fun parts of winter (christmas, new years, snow days) and the joy of spring. the days where spring seems so far away but all i really want to do i sit outside in short sleeves and bare feet feeling the sun on my face with a cold beer in hand. i can almost smell the grill and feel the green grass between my toes and all i want to do is sink my teeth into a juicy, warm-pink centered burger.

tonight i brought a little bit of summer inside with some mushroom fontina bison sliders. i sauteed some onions and mushrooms with a little splash of white wine until they were nice and tender. then i splashed some worcestershire sauce into and pound of ground bison and formed them into small patties. after a quick sear on both sides i spooned the mushrooms mixture over them and topped them with a large square of creamy fontina cheese. as soon and the cheese melted, i sandwiched the burgers between toasted slider buns.

i think E was ready to propose to me all over again. he ate two in rapid succession and requested them again. soon. if you are looking for a taste of summer, whip these up this weekend. i recommend a cold beer too.

Mushroom Fontina Bison Sliders
adapted from the pioneer woman 

2 tbs unsalted butter, divided
1 small onion, minced
2 cups mushrooms, minced
1/4 tsp salt
1/4 tsp ground pepper
1/4 cup white wine
1 lb ground bison
1 tbs worcestershire sauce
4 slices fontina cheese
4 whole wheat slider rolls

melt 1 tbs butter in skillet over medium heat. add onions and saute for 2 minutes. add mushrooms, salt, and pepper and stir well. saute until mushrooms are browned. add wine and continue to saute mushrooms and onions until all wine has been absorbed. transfer mixture to plate and set aside.

in a medium bowl, combine ground bison and worcestershire sauce. combine with your hands and divide into 4 small-medium patties.

melt remaining 1 tbs butter in skillet over medium heat. place 4 patties in pan and cook for 3-4 minutes. flip burgers and spoon mushrooms mixture onto cooked side. after 3 minutes, place cheese on top of each burger and cover pan. turn heat off and keep skillet covered until cheese is melted and you are ready to serve.

serve burgers on toasted buns.

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