Big Sky Huckleberry Angus/Bison Burgers (with caramelized onions, rainbow Swiss chard and goat’s cheese)

Ingredients

Caramelized Onion Huckleberry Topping:
– 4 tablespoons butter
– 3 medium yellow onions cut in 1/4 inch slices
– 5 teaspoons huckleberry syrup
– 1/4 teaspoon sea salt

Honey Huckleberry Glaze:
– 4 tablespoons honey
– 6 teaspoons huckleberry syrup

Patties:
-1 1/2 pounds Angus Ground Beef, 80% lean
– 1/2 pound ground Bison
-3 medium shallots, minced
-3 cloves garlic, minced
-3 teaspoons fresh ground pepper
-3 teaspoons sea salt
-4 teaspoons Teriyaki sauce
-4 teaspoons Worcestershire sauce
-8 teaspoons huckleberry syrup

-7 ounces goat’s cheese
-6 high-quality hamburger buns
-12 leaves of rainbow Swiss chard

Instructions

Directions:

Preheat a gas grill to low heat.

To assemble the caramelized onion topping melt 4 tablespoons of butter over low heat in a medium sauté pan. Slice 3 yellow onions in 1/4 inch slices and add to sauce pan. Continue cooking over low heat until the onions are caramelized (approximately 45 minutes). Once the onions are caramelized drain the excess butter into a small bowl and set aside. In another small bowl combine the caramelized onions with 5 teaspoons of huckleberry syrup, 1/4 teaspoon sea salt and stir. Cover with plastic wrap and set aside.

To assemble the glaze, combine 4 tablespoons of honey with 6 teaspoons of huckleberry syrup and whisk together. Cover with plastic wrap and set aside.

Raise the grill heat to medium-high heat.

To make the patties combine the Angus ground beef and the ground bison in a medium bowl. Add the minced shallots, minced garlic, fresh ground pepper, sea salt, Teriyaki sauce, Worcestershire sauce and Huckleberry syrup. Mix thoroughly and form into 6 patties.

When the grill is ready, brush the rack with the excess butter from the caramelized onions and place the patties on the rack. Cook for 5 minutes and flip the patties. After flipping the patties brush the top side with the honey huckleberry glaze and cover the grill. Place the caramelized onion topping and goat’s cheese on the patties during the last 3 minutes of grilling. Place the buns cut side down on the outer edge of the rack and lightly toast during the last 2 minutes of grilling.

To assemble the burger place two rainbow Swiss chard leaves on each bun bottom. Place one cheese and onion topping covered patty on each bun bottom. Add the bun tops and serve.

Makes 6 burgers