True Food Kitchen's Bison Umami Burger

True Food Kitchen's Bison Umami Burger
Staff Writer
True Food Kitchen

Whenever we see umami our mouths start to water, and this recipe gets even better with a bison burger and rich roasted mushrooms. Nutritional yeast is added to the bison blend to give it a unique and tender texture, and grated Parmigiano-Reggiano is added at the finish for a sharp bite. The best part? The recipe was written with the help of a doctor, so it’s all-natural and good for you, too.  

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6
Servings
659
Calories Per Serving
Deliver Ingredients

Ingredients

For the roasted mushrooms

  • 8  Ounces  shiitake mushrooms, stemmed and thinly sliced
  • 6  Ounces  oyster mushrooms, thinly sliced
  • 4  Ounces  maitake mushrooms, torn into small pieces
  • 3  Tablespoons  extra-virgin olive oil
  • 1/2  Teaspoon  salt
  • Pinch of  ground pepper

For the caramelized onions

  • 1  Tablespoon  expeller-pressed canola oil, or regular canola oil
  • large onions, thinly sliced

For the umami sauce

  • 1/4  Cup  apple cider vinegar
  • 3  Tablespoons  tamari
  • 1  Cup  nutritional yeast flakes
  • cloves garlic, mashed
  • 1/2  Cup  extra-virgin olive oil
  • Salt, to taste

For the bison burger

  • 2 1/4  Pounds  ground bison
  • 2  Tablespoons  plus 1 teaspoon nutritional yeast
  • 1 1/2  Teaspoon  salt
  • 1/2  Teaspoon  freshly ground black pepper
  • 1  Cup  roasted mushrooms
  • 1  Cup  caramelized onions
  • flaxseed buns
  • 1/3  Cup  umami sauce, warmed
  • 1/3  Cup  grated Parmigiano-Reggiano cheese

Directions

For the roasted mushrooms

Preheat the oven to 400 degrees. Line a baking sheet with a silicone baking mat or parchment paper. Toss together all of the mushrooms in a large bowl. Add the oil, salt, and pepper, tossing to coat the mushrooms. Arrange the seasoned mushrooms in a single layer on the prepared baking sheet. Bake for 12 to 15 minutes, until soft, lightly browned, and beginning to crisp. When cool, transfer to a lidded container and store in the refrigerator for up to 3 days.

For the caramelized onions

Heat the canola oil in a large skillet over low heat. Add the onions and cook for 30 minutes, stirring often, until they are soft and brown. Let cool, and then store in a lidded container in the refrigerator for up to 3 days.

For the umami sauce

Put the vinegar, tamari, yeast flakes, and garlic in a blender or food processor and blend until well combined. Remove the feed tube and with machine running, slowly drizzle in olive oil. Blend well until the mixture becomes thick and emulsified, like mayonnaise. Pour the mixture into a lidded jar and refrigerate for up to 2 weeks.

For the bison burger

Using your hands, mix the bison, yeast flakes, salt, and pepper in a bowl to combine. Divide the meat into 6 patties. Wash your hands.

Preheat the grill to medium-high heat. Preheat the oven to 400 degrees to reheat the Roasted Mushrooms and Caramelized Onions.

Grill the burgers for 5 to 7 minutes each side, depending on the desired degree of doneness. Toast the buns.

Place the burgers on the buns. Top with the mushrooms and onions and drizzle each with a bit of Umami Sauce. Sprinkle on cheese and serve. 

Nutritional Facts

Total Fat
45g
64%
Sugar
7g
8%
Saturated Fat
29g
100%
Cholesterol
111mg
37%
Carbohydrate, by difference
26g
20%
Protein
41g
89%
Vitamin A, RAE
98µg
14%
Vitamin B-12
4µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
91mg
9%
Choline, total
188mg
44%
Fiber, total dietary
3g
12%
Folate, total
58µg
15%
Iron, Fe
7mg
39%
Magnesium, Mg
67mg
21%
Niacin
13mg
93%
Pantothenic acid
1mg
20%
Phosphorus, P
448mg
64%
Riboflavin
1mg
91%
Selenium, Se
39µg
71%
Sodium, Na
883mg
59%
Vitamin D (D2 + D3)
6µg
40%
Water
308g
11%
Zinc, Zn
9mg
100%

Bison Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Bison Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.