Now I do eat things other than burgers, bu I am of the opinion that this is a class of food that is under valued and not generally done nearly as well as it could be. Larger meals also contain more parts and thus more writing, and sometimes at the end of the day I'm just too lazy. So anyway on to this very tasty burger!
Ground Bison Meat
Assorted Wild Mushrooms
Black Truffle infused Chèvre
Making the Truffled Chèvre Sauce
Take about a third of a small log of chèvre and mash it with a fork. Add about 2 Tbsp of mayonnaise (highly recommend making this yourself as opposed to using crap from the store), a couple dashes of garlic powder, a pinch of pepper and few finely chopped sage leaves. Whip it all together until it smooths out a bit (there will still be some small chunks of cheese). Refrigerate and let it sit so that the flavors mingle.
Making the Burger Patties
Chop up a couple cloves of garlic, less than quarter of a cup of finely diced onion and four or five good size fresh sage leaves. Add some butter to a sauté pan over medium high heat. Don't be afraid of using real butter and using plenty, in this case a Tbsp or two should work. Once melted mix everything in and continue to stir it, cooking it until the garlic begins to brown slightly and the onions are translucent. Place all the contents into a bowl and let it cool for a bit. Add just under half a pound of burger to the bowl and thoroughly mix the contents, remove and form patties. Generously add salt and pepper to the exterior of the patty.
Cooking & Putting it All Together
Before you put the burgers on the grill chop up the wild mushrooms, a little more garlic & onion and a few more leaves of sage. I used Cremini, Shiitake, and Oyster mushrooms which was a nice mix in my opinion. In a pan over medium high heat sauté this mixture in butter as well.
Bison really shouldn't be cooked more than medium. Well done bison is even worse than well done beef. If you're going through the trouble of making food worth eating don't over cook the meat. Anyway with that said, grill the burgers until done and place on burger burger roll (also best toasted with butter). Top with the mushroom mixture, then add the chèvre sauce, baby spinach, and some sliced tomato. Additionally I put a slice of the truffled chèvre and a whole sage leaf on top.
You can stuff this into our face anytime you'd like now!