Grilled Bison Burgers with Caramelized Onions and Crispy Shiitakes

I know it says bison here, but that lean meat (bison=buffalo) is really just a great excuse to hold a mushroom-a-palooza while getting a load of brain-boosting B12. First we mix the bison with chopped-up cremini mushrooms. Then on top go a few crispy shiitakes that have been tossed with smoked paprika and olive oil. In between? Caramelized onions (*ummmmmm*...). Put it all on a lily pad of butter lettuce and it tastes like a Tower of Umami! The mushrooms also provide a hit of hard-to-find vitamin D, which University of Kentucky researchers found plays an important role in reducing oxidative damage in the brain that impacts learning.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 375 degrees F. Line a baking sheet with parchment.

Step 2

Place the shiitakes in a bowl and drizzle with 2 tablespoons of the olive oil, salt, and paprika, tossing until evenly coated. Arrange the mushrooms in a single layer on the prepared sheet pan and roast until crisp and browned, about 20 minutes.

Step 3

To caramelize the onions, heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil starts to simmer, add the onion and a generous pinch of salt. Cook slowly, stirring occasionally, until the onion is caramelized and very soft, 20 to 25 minutes. Remove from the pan.

Step 4

To make the burgers, place the bison, cremini mushrooms, parsley, and black pepper in a large bowl. Add the soy sauce. Using the same skillet as the onions, heat the 1 teaspoon of oil over medium heat. Add the garlic and red pepper flakes to the soy sauce, stirring to combine. Saute for 1 minute then transfer this mixture to the large bowl with the meat and mushroom mixture. Using your hands, gently mix until everything is well combined. Shape into 4 equal-size patties.

Step 5

Heat a grill or grill pan to medium-high heat and lightly coat with a neutral-flavored oil. Grill the patties, turning once, for 3 minutes per side.

Step 6

Serve each patty on a lettuce leaf topped with some caramelized onion and crispy shiitake mushrooms.

Step 7

When you mix the bison with the other ingredients, use a light hand. If you overwork the meat, the burgers will be tough.

Step 8

When it comes to caramelizing onions, patience is a virtue. During cooking, the onions slowly change appearance, turning from translucent to a deep golden brown as they release their yummy sugars. Keep in mind that onions will cook down to less than one-third their original volume as they carmelize. You'll want to stir the onions, but resist the urge. The key is to cook them slow and low. After about 20 minutes, the onions should begin to wilt and take on a golden hue, and if you have the patience to let them go ten minutes longer, they'll take on a deeper color and become even sweeter. Caramelized onions hold well in the fridge and add a lot of flavor to other dishes, so make extra.

Step 9

Store the patties tightly wrapped in plastic wrap in the refrigerator for up to 3 days or, uncooked, tightly wrapped in the freezer for 1 month. Calories: 368 per serving.