Recipe by The Bison Council
"Figs simmered in pomegranate juice make a gourmet filling for impressive stuffed and grilled bison burgers served on toasted French bread with melted Gruyere cheese."
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pomegranate juice or cranberry juice
chopped dried figs, stems removed
thinly sliced shallots
chopped fresh thyme
egg, lightly beaten
soft bread crumbs
freshly ground black pepper
toasted French bread
devoured it for dinner. at a leftover one for lunch the next day. and for breakfast the following day. rich and smoky from the cheese contrasted by sweetness and crunch form the shallots and figs. i feel this is the beginning of my love affair with bison.
I love bison. I was very happy with the burgers though I must say that I couldn't really taste the fig/shallot mixture as the bison itself seems to overpower it. Not in a bad way, but it didn't seem worth the trouble to make the fig filling if I can't really taste it. I followed the recipe exactly. Maybe it needs more fig or something that pulls the fig flavor out better. I may experiment next time and use the fig more as part of a sauce like another reviewer did.
I have made these several times and they were excellent. Last time, i didn't have pomegranate juice but had pomegranate margaritas from Costco. I reduced the margaritas and proceeded with the recipe. Fabulous!
Absolutely amazing super succulent recipe! Will definitely do again, I made it for two instead of four and it seemed a lil confusing in such small increments but everything was just enough and the burgers came out humongous! I only regret not having the correct cheese in the recipe. First time trying bison and won't be my last!
Delish!!!! I changed a couple things purely because of personal preference/what I had on hand but the original recipe sounds amazing too!!! I omitted the thyme, used panko bread crumbs, 2 eggs, garlic, onion and chipotle powders, and subbed almond milk. I also topped with a slice each of Chipotle Gruyere, Smoked Gruyere and Havarti with Jalapeño peppers. Also added blue cheese crumbles to the fig/shallot filling. Served on a toasted onion bun with baked butternut squash on the side! It was divine and I can't wait to eat another one tomorrow!
Loved this recipe! I didn't have figs or cranberry juice so I substituted 1/2 c fig butter from Trader Joes and used the fig as a sauce.
We loved this recipe! I did use cranberry juice, and because I wasn't sure what kind of dried figs to use I used half black Mission and half Calimyra. Using bison I'd suggest you won't want to overcook it. This made a very excellent meal tonight! Once you figure out how you want to eat this----as a traditional hamburger-type or a more upscale type----you'll enjoy all the varieties you can make. We will have this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Stuffed Bison Burgers with Caramelized Figs and Shallots
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 186
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