Hands on: 10 minutes
Total time: 10 minutes, plus time to preheat the grill
Serves: 1
8 ounces freshly ground bison
1/2 teaspoon Ted's Special Spice Mixture (see recipe above), divided
1 Kaiser roll, toasted
2 slices of American cheese
6 slices of Sweet and Spicy Pickles – (Can substitute any pickle)
1 1/2 ounces of shredded iceberg lettuce
2 Slices of Vine Ripe Tomatoes
1 tablespoon Ted's Sauce (see recipe)
Preheat grill to medium high. If using a charcoal grill, have one hot side and one side for indirect cooking. If using a gas grill, use all burners to get the grill up to temperature and then shut off one section when ready to cook. When internal temperature is 375 degrees, the grill is ready for the bison burgers. Lightly oil the grates.
Form the ground bison into a loose patty. It should have rough edges and should never be compacted.
Holding the burger over the grill use the seasoning shaker to "rain" a third of the Ted's Special Spice Mixture onto one side of the burger.
Place the burger seasoned side down on hot side of the grill and repeat the "rain" process to the unseasoned side. Cover the grill. Cook the burger half-way to desired temperature (generally, the half-way point for a medium burger is 4 minutes), uncover and gently flip the burger and move it to the cooler side. Never press the burger with the spatula. When the burger is flipped, season the burger a third time using the "rain" method. Cover the grill and cook for 2 minutes.
Uncover grill, add cheese to the burger and cover the grill again. When the cheese has melted, about 2 minutes, uncover the grill. When the burger reaches the appropriate temperature, remove the burger from the grill and place on the bottom of the toasted bun.
Top burger with the Sweet and Spicy Pickles. Spread Ted's Sauce on the surface of the top of the bun, place the shredded lettuce and sliced tomatoes on top of the Ted's Sauce and place on top of the burger. Serve immediately.
Ted's Sauce
Hands on: 10 minutes
Total time: 10 minutes
Makes 4 1/2 cups
2 cups mayonnaise
2 cups sour cream
1 cup sliced green onions, cut into 1/8-inch pieces
2 tablespoons ranch dressing mix
1 teaspoon Tabasco
In a large mixing bowl, combine mayonnaise, sour cream, green onions, ranch dressing mix and Tabasco. Whisk until smooth. Refrigerate until ready to use. May be made up to 2 days ahead.
Ted's Special Spice Mixture
Ted Turner shared his recipe for this special spice mixture with Martha Stewart when Ted's Montana Grill opened its first New York City location in 2006. It's a nice seasoning mixture for bison, beef or chicken.
Total time: 5 minutes; Makes: 2 tablespoons
1 1/2 teaspoons coarse salt
1 1/2 teaspoons garlic salt
1 teaspoon seasoned salt
1 teaspoon onion salt
1 teaspoon freshly ground black pepper
In a small jar, combine coarse salt, garlic salt, seasoned salt, onion salt and pepper. Put on lid and shake vigorously. Store in jar for up to 3 months. You'll be able to use the salt more easily if you put it in a salt shaker with large enough holes.
Per 1/4-teaspoon serving: 1 calorie (none from fat), trace protein, trace carbohydrates, no fiber, no fat, no cholesterol, 369 milligrams sodium.RE