Bison sliders y'all!
First I made an INO animal style sauce with mayonaisse (french sheeit), ketchup (tomato vinaigrette reduction) and xalapa relish (cheapass minced pickled jalapenos).
Then Black Bettyfied some organic bison burger with thin sliced onion and kosher salt.
Gave it 45 seconds and then smashed so the onion cooks right in the meatness.
Gave it another 45 seconds and flipped 'em, and topped 'em with sliced Tillamook cheddar.
On comal toasted whole wheat Pepperidge Farm slider buns.
The best burger you will ever eat is one you make at home.
Trust.
If you told me I was eating beef I really couldn't taste the diff. This stuff was super clean tasting with no hint of game, earthiness or iron as bison, wild game, et. al. can be.
The other 'thang was this stuff was 'posed to be 90/10 but had more than plenty fat and moistness, not dry at all. I was really surprised and impressed.
First I made an INO animal style sauce with mayonaisse (french sheeit), ketchup (tomato vinaigrette reduction) and xalapa relish (cheapass minced pickled jalapenos).
Then Black Bettyfied some organic bison burger with thin sliced onion and kosher salt.
Gave it 45 seconds and then smashed so the onion cooks right in the meatness.
Gave it another 45 seconds and flipped 'em, and topped 'em with sliced Tillamook cheddar.
On comal toasted whole wheat Pepperidge Farm slider buns.
The best burger you will ever eat is one you make at home.
Trust.
If you told me I was eating beef I really couldn't taste the diff. This stuff was super clean tasting with no hint of game, earthiness or iron as bison, wild game, et. al. can be.
The other 'thang was this stuff was 'posed to be 90/10 but had more than plenty fat and moistness, not dry at all. I was really surprised and impressed.
