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Bison and chorizo smash burger
Ingredients
- 1 to 1 1/4 lbs (450-500 g) ground bison
- 1 piece (about 1/4 lb or 100 g) chorizo sausage, casing removed
- 2 teaspoons (15 ml) canola oil
- Kosher salt
- 4 slices cheese, optional
- 4 burger buns
- 2 tablespoons (30 g) unsalted butter, room temperature
- Burger toppings
Directions
- Heat a cast iron griddle or skillet over medium-high heat until very hot, about two minutes.
- Gently mix together bison and chorizo in large bowl until well combined.
- Brush pan with oil. Divide meat into four, sprinkle one side of each portion liberally with salt and place, salt side down onto grill.
- Smash burgers into approximately four to five-inch (10-12 cm) rough patties with a spatula and season tops of patties with salt.
- Cook until edges brown, about three to four minutes.
- Flip burgers and cook for another minute before topping with cheese, if using. Continue to cook until 160°F (71°C), about two minutes.
- Remove burgers to a plate and rest for three minutes.
- Turn heat down to medium. Butter cut sides of buns and place butter-side down on griddle. Toast until golden, about two minutes.
- Place burgers on buns and garnish as desired.
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