Where’s the beef has been replaced by so many other savory variations. Turkey. Lamb. Seafood.
Veggies of all kinds + unique blends.
Exotic burgers are also trending. Buffalo. Bison. Elk.
Rustic fare coaxed into succulent offerings when crusted, braised or grilled.
The Menu Shoppe has it covered…
great finds for great menus.
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There’s also a website devoted to bison, including recipes and nutritional info: bisonbasics.com
Bison Burgers with Cabernet Onions
3 cups sliced onions (about 2 onions )
3/4 cup Cabernet Sauvignon
2 tablespoons olive oil, divided
2 tablespoons chopped shallots
1/4 teaspoon coarse kosher salt
1/4 teaspoon dried thyme
4 organic hamburger buns
6 ounces sliced white cheddar cheese
1 small head of escarole, leaves separated
Heat 1 tablespoon oil in heavy medium skillet over medium- high heat. Add onions, sprinkle with salt, and sauté until tender and golden brown, stirring often, about 10 minutes. Reduce heat to medium and continue to sauté until very tender and well browned, about 15 minutes longer. Add wine and cook, stirring occasionally, until liquid is absorbed, about 5 minutes. Cool, cover, and chill. Preheat broiler. Gently mix meat and next 3 ingredients in large bowl. Shape into four 1/2-inch-thick patties. Heat remaining 1 tablespoon oil in heavy large skillet over high heat. Sprinkle burgers with salt and pepper; add to skillet. Cook until well browned, about 2 minutes per side for medium-rare. Open buns and arrange, cut side up, on rimmed baking sheet. Place cheese slices on bun tops. Broil until cheese melts and bottom halves are lightly toasted, about 1 minute. Spread bottom halves with mustard. Top each with a few escarole leaves, then burger. Spoon onions atop burgers. Serve.
Buffalo Burgers with Raisin-Mayonnaise
2 tablespoons chopped raisins
2 garlic cloves, minced
1 tablespoon minced flat-leaf parsley
Salt and freshly ground pepper
1/4 cup pine nuts
2 pounds ground buffalo
1 tablespoon soy sauce
1 tablespoon vegetable oil
4 hamburger buns, toasted
Romaine lettuce leaves, for serving
In a small bowl, combine the mayonnaise, raisins, garlic and parsley. Season with salt and pepper. Heat a large cast-iron skillet. Add the pine nuts and cook over low heat, stirring a few times, until well browned, about 5 minutes; let cool. In a large bowl, gently mix the ground buffalo with the pine nuts. Form the meat into
4 burgers. Rub each burger with some of the soy sauce and season with salt and pepper.
In the skillet, heat the oil just until smoking. Add the burgers and cook over high heat until browned, crusty and rare, about 2 minutes per side. Serve the burgers on the buns with lettuce and the raisin-garlic mayonnaise.
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