grilled bison & onion burger
arugula & tomato
on toasted sour dough with thai chili mayo
Posting “last night’s dinner” on Taste With The Eyes? A simple burger with onions and the ubiquitous chili mayonnaise? Well, actually, yes. But for a reason. I want to share my method. Here in Southern California we’re grilling all year round. And I love this grill basket.
Burgers and onions fit in one layer. Brush lightly with olive oil, pop it on a hot grill, flip once after 5 minutes. The burgers are juicy and the onions perfectly charred, while the rings remain concentrical.
A whole fish can be stuffed with lemon and herbs, rubbed with olive oil then grilled over high heat. The edible skin is crisp and charred contrasting the melt-in-the-mouth flesh. Using a grill basket makes easy work of flipping the fish, and helps to keep the nicely charred skin intact for presentation.
And the grilling theme also gives me an excuse to share a couple photos of my cute little guy, Wilson.
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Just a little jealous as bison is not a meat I can purchase in Australia 🙂 ! But then you may think the same of our love of kangaroo . . . !
Love the recipe, but that adorable dog steals the show!!