The bun: Two slices of whole wheat toast. Toasted on the BBQ
The filling: Light Swiss cheese (marinated in the chili/date sauce), a handful of baby spinach, sliced baby cherry tomatoes and a generous spreading of Argentinian style chimichurri
The verdict: More please! Probably the best burger I have ever made.
I got four patties out of one pound of bison mince.
I cooked all four to infuse them all with the smoky wood flavor.
Tomorrow we have having bison burgers revisited.
Bill joked about eating the other one tonight and I was so tempted...