Chief Standing Bear’s BISON BURGERS with Fried Squash Blossoms on Indian Fry Bread with Head Country BBQ Sauce

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.



2 lbs ground bison (chuck)
2 Tbs Colavita Garlicolio (flavored Olive Oil)
¼ cup chopped fresh Rosemary
¼ cup chopped fresh sage
1 tsp cracked black pepper
1 tsp kosher salt
1 tsp celery salt
1 tsp dry mustard
¼ cup Sutter Home Merlot (with its smoky, black cherry flavors this Merlot goes well with the bold taste of Bison)

Vegetable oil for brushing the grill rack
6 thick slices Watonga (Oklahoma) Aged Cheddar Cheese or available area aged cheddar

Battered Squash Blossoms and Onions:

3 Tbs Oil (for frying)

½ cup buttermilk
1/8 tsp rubbed sage
1/8 tsp ground cumin
1/8 tsp dried dill weed
1/8 tsp garlic salt
½ cup all purpose fllour
12 squash blossoms
2 large red onions sliced into onion rings

1 Tbs Colavita Olive Oil to brush on bread for toasting lightly
6 whole large (round) Indian Fry Bread
1 bag fresh spinach leaves (washed)

½ cup Head Country Original Bar-B-Q Sauce



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the patties, combine the bison, Colavita Garlicolio, rosemary, sage, cracked pepper, kosher salt, celery salt, dry mustard and Sutter Home Merlot in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until done to preference, 3 to 5 minutes on each side for medium. Add sliced cheese to patties during the last 2 minutes of cooking to melt the cheese. Remove from the heat and let rest while preparing the blossoms and onions.

To make the fried squash blossoms and onion rings , pour the 3 Tbs oil for frying into a fire proof skillet and place on the grill. Combine the buttermilk, sage, cumin, dill weed and garlic salt in a small bowl and mix well. Place flour in a separate small bowl (to dredge veggies).
Dip the squash blossoms into the buttermilk mixture first then into the flour to coat.
When the oil is ready (about 350 or when a drop of water dances in oil), place dredged squash blossoms in oil turning when golden brown and fry other side until done. Follow the same procedure to fry the onion rings. Drain the blossoms and onions on paper towels before assembling burgers.

Brush the Olive oil on one side of each piece of fry bread. Place bread oil side down on the outer edges of the grill to lightly toast.

To assemble the burgers place a few spinach leaves on each piece of fry bread on the toasted side. Add the patty with melted cheese and top with two squash blossoms and a large onion ring. Drizzle Head Country Bar-B-Q Sauce over the onion ring and gather the bread around the burger (as you would a soft taco or pita) and dig in.

Makes 6 Burgers