(makes 6 burgers)
The addition of garlic and prepared horseradish results in a memorable burger with a full-bodied taste. Perfect for grilling on a warm summer night!
4 teaspoons Worcestershire Sauce
2 teaspoons mustard
2 teaspoons minced garlic
1/2 cup loosely packed, finely chopped green onion
2 tablespoons prepared horseradish
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 pounds ground bison
In a medium-sized bowl, lightly beat the egg. Blend in the Worcestershire sauce, dry mustard, sea salt, black pepper, garlic, green onion, and prepared horseradish. Add ground bison. Mix by hand until meat and seasonings are evenly blended. Shape meat into 6 patties. Place patties on a cookie sheet or serving tray and loosely cover with plastic wrap. Refrigerate for at least an hour.
Pre-heat barbecue to medium-high and brush a little cooking oil on the top of the burgers. Quickly grease the preheated grill with a rag or paper towel soaked with some cooking oil. Place the burgers on the preheated grill, top side down. Keep the barbecue lid should be closed during cooking.
Grill burgers for approximately 4 minutes on per side without disturbing. Flip again, cook over reduced or low heat for 6 to 7 minutes.
To finish, flip one more time and cook over low heat for a final 6 to 7 minutes for medium-well to well-done burgers.