Bison Burger w/ Grilled Colorado Salsa Print Email

Serves 4

4 Tony's Bison patties
Tony's Calgary Stampede Steak Rub, Z, Chile Arriba! or Ravin' Red Chile
3 ears Musso's Pueblo sweet corn
2 small Musso's Pueblo sweet onions, sliced
2 tomatoes, sliced
Tony's Chile Arriba! or Ravin' Red Chile Sea Salt Seasoning
1/2-3/4 cup roasted Musso Pueblo green chilies, hot or mild; peeled, seeded & chopped
1-2 cloves garlic, pressed
scant 1/4 cup cilantro leaves, minced
2-3 TBS olive oil
1 TBS sweet balsamico
quesadilla, cheddar, jack or pepperjack Cheese
fresh bakery buns, lettuce leaves

Season patties with one of the suggested Tony's seasonings. Hold in refrigerator until ready to grill. Preheat a medium high grill.

Brush onion, corn and tomatoes with olive oil, sprinkle with Tony's Chile Arriba!, Ravin' Red Chile or Cajun seasoning. Grill onions until tender, corn until toasted, and tomatoes just to char. Cut corn from cob, chop onion and tomato. Toss with roasted green chiles, garlic, cilantro, olive oil and sweet balsamico. Season salsa to taste with spice rub, or salt and pepper, and reserve at room temperature.

Grill bison patties to 155 degrees, topping with cheese last few minutes to melt. Toast buns on grill. Assemble in this order: bottom toasted bun, lettuce, patty, salsa, and finally the top bun. -Chef Mick (Michaelangelo) Rosacci, --

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