Smoking Bison Boomerang Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Patties Ingredients:
2 pounds ground bison (buffalo)
1/4 c Shiraz or dry red wine
4 Tbs. butter softened
2 Tbs. minced canned chipotle chili’s in adobo sauce
2 tsp. minced garlic
2 tsp. salt
Z Sauce Ingredients:
1/2 c mayonnaise
2 Tbs. adobo sauce from the canned chipotle chills
2 tsp. yellow mustard
2 tsp. ketchup
Buns and Garnish Ingredients:
olive oil for brushing the grill
6 slices sharp cheddar cheese
6 slices pineapple
6 kaiser rolls split
2 c chipotle BBQ potato chips
6 slices tomato
2 ounces thinly sliced red onion with rings separated
18 slices sweet pickled beets



Preheat a gas grill to medium-high, or prepare a medium-hot fire in a charcoal grill with a cover.
To make the patties combine all of the patty ingredients in a large bowl. Using clean hands
mix the ingredients thoroughly until well combined. Pat the meat mixture into six round patties that will fit the bun size. Place the patties on a platter, cover and set aside.

To prepare the Z Sauce combine all of the sauce ingredients in a small bowl. Stir until well combined and set aside.

Brush the grill rack with oil. Place the patties on the rack, cover, and grill until the bottoms have seared or browned, about 3-4 minutes. Open the grill and turn the patties.
Place the sharp cheddar cheese slices on each burger patty. Cook the patties until desired temperature, about five minutes longer for medium. Meanwhile place the pineapple slices on the grill to sear on one side. Place the split rolls on the outer edge of the grill to toast.

To assemble the burgers spread each side of the toasted bun with the Z Sauce. On the bottom roll halves place a 1/3 cup of the chipotle BBQ potato chips, a tomato slice, an equal amount of onion, a patty, three slices of beet and the seared pineapple slice.
Add the roll tops, serve and enjoy!