Monday, January 6, 2014

Italian Bison Burger with Basil Arugula Pesto and Anchovy Balsamic Reduction on Portobuns

Thrilling flavor with every bite!

I love Italian. I love burgers. So I made this!

When I eat my own recipes I'm highly critical. So much that I don't like eating the recipes I'm planning to post, because I can't just relax and enjoy them! But, this one was different. I took my first bite and could not stop eating!

With sundried tomatoes, arugula, basil and anchovy, this Italian inspired burger will send you reeling!

Italian Bison Burger with Basil Arugula Pesto and Anchovy Balsamic Reduction on Portobuns (serves 4)

Basil Arugula Pesto


2 cups baby arugula
1 cup basil leaves
5 cloves garlic
1/3 cup pine nuts
6 Tbs olive oil
1/4 tsp sea salt
Dash of ground pepper


Place all ingredients in a food processor or blender and blend until creamy. If you would like your pesto a bit runnier, you can add more olive oil until you get the consistency you like

Italian Bison Burger


1 lb ground bison
6 cloves garlic crushed
2 tsp anchovy paste (Crown Prince is a very clean brand)
2 Tbs chopped sundried tomatoes (jarred in olive oil)
1 tsp dried oregano
1 tsp dried basil
1 tsp dried parsley
Dash ground pepper
1 egg
Sea salt
1 Tbs ghee (I use OMghee's brand)


Throw everything accept sea salt and ghee into a mixing bowl and mix well with your hands until all ingredients are incorporated. Separate meat mixture into 4 equal sized patties. Sprinkle patties on both sides with salt. In a pan over medium heat melt ghee. Cook patties flipping half-way through cooking. Cook to desired doneness. Remove patties from the pan when done. Save pan & drippings for the balsamic reduction.

Anchovy Balsamic Reduction


1 liquid cup Balsamic vingear
3/4 tsp anchovy paste


In the pan you cooked the burgers in, over medium-low heat, add vinegar and anchovy paste. With a whisk, blend anchovy in well with the vinegar. Allow the liquid to cook until it has reduced by about half. Remove from heat and allow to cool.



8 Portobello mushrooms


Preheat oven to 425*F. Gently clean the mushrooms with a wet paper towel or wet tea towel. Remove stems and gut the mushrooms carefully with a spoon. Grease a cookie sheet lightly with ghee. Place the mushrooms top sides down on the cookie sheet and bake in the oven for 8-10 minutes depending on how soft you'd like it. Remove from the oven when done. They will be watery. Use a paper towel to gently pat dry.

To Plate:

Place some fresh arugula on one of the portobuns. Place burger over the arugula and drizzle with pesto and reduction. Garnish with some sun dried tomatoes and anchovy, top with another portobun and ENJOY!

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