Recipe: The National Exemplar Bison Burger - Cincinnati News, FOX19-WXIX TV

Recipe: The National Exemplar Bison Burger

By Hope Bradford

It’s not just ground meat - it’s bison. Ranked number seven on Cincinnati Magazine’s list of best burgers, this two-fisted burger is right at home in the clubby, pubby atmosphere of The National Exemplar at Mariemont Inn - and now you can fix it right in your home!

You will need:

1 8 oz. bison burger patty 
1 brioche bun
2 tbl spoons chipotle mayo (heavy mayonnaise, pureed chipotle peppers in adobo)
Small bunch of field greens
2 slices of pepper jack cheese
5-6 lightly fried onion rings

Chipotle Mayo: To make the for the chipotle mayo, mix one teaspoon of pureed chipotle peppers in adobo (found in the international section of your grocer) with one cup of heavy mayonnaise. Hint: use more or less depending on your preferred level of spiciness.

Fried Onion Rings: To make fried onions, slice white or yellow onions into half-inch rings; dredge in egg wash of beaten egg with a few drops of water; then in flour seasoned with salt and pepper (or your favorite seasonings). Fry the onions in at least one inch of oil at roughly 375 degrees for 2-3 minutes or until golden. Drain fried onions on towel.

Bison Burger: Season the bison burger patty with salt and pepper (or preferred seasoning). Sear or grill patty over high heat, 4-4.5 minutes per side for medium doneness. Cover the burger with a slice of pepper jack cheese and allow to melt.

Toast bun on oiled or buttered flattop or pan.

Assemble the burger: Build your burger in this order: bottom bun, field greens, bison burger, fried onion and the top bun with a smear of the chipotle mayo. Enjoy!

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