While bison might not be the grilling meat at the top of everyone's list, it should be. Especially when you try it with this recipe. Bison doesn't have a gamey taste at all (despite what some think) and is in fact delicious (I was scraping up the bits of burnt meat off the grill pan). It pairs fantastically with sweet grilled peaches and gets a touch of tang and saltiness from the feta and a mild kick from the jalapeño in this recipe. The best part? Bison meat is very lean so you cut back on a lot of calories and fat without sacrificing taste — although I guess that trade off doesn't work when you eat two of them like I did (they were really good).
You can always subsitute ground beef for bison if you can't get a hold of it and still keep these flavor combinations. While I used grilled baguette, you can also use brioche buns instead.
Prep Time: 20 minutes, Cook Time: 10 minutes
Remove the meat from the refrigerator when cold and place in a bowl. Add a generous amount of salt and pepper, then lightly combine and let sit until it comes close to room temperature (about 15-20 minutes).
Preheat the grill or grill pan. When hot, lower to medium-high heat. Meanwhile, shape the meat into 4 patties (not too thick unless you like it that way). Gently rub a little olive oil on both sides of the patty and then place on the grill. Cook for about 4 minutes on each side for medium rare or maybe a minute or 2 longer depending on the thickness of your burger. Or cook until it reaches your desired level of doneness. Let the burger sit for a couple of minutes before you serve it.
Meanwhile, add the peaches on the grill after a couple of minutes and cook for about 2-3 minutes on each side until soft and tender with lovely grill marks on it.
About a minute or so before the burgers are done, brush the inside of the sliced baguette with olive oil and grill until lightly toasted.
Place a burger on each baguette half, top with the basil, grilled peaches, jalapeño, and feta, and then with the other baguette half. Enjoy!