The Rocky Mountain Way Burger

Ingredients

• Peach and Green Chile Salsa:
• 1 large ripe peach (freestone if available), cut in half with pit removed
• 1 large green chile
• 3 green onions (tops trimmed down to the light green part)
• 1 tablespoon chopped cilantro, lightly packed
• 1 medium size garlic clove, crushed
• 1 teaspoon lime juice
• 1/4 teaspoon lime zest
• 1 tablespoon Sutter Home Sauvignon Blanc
• Bison Patties:
• 2 Pounds ground bison
• 6 slices precooked bacon, chopped
• 3 tablespoons of grated red onion
• 1 teaspoon dried thyme
• 2 Teaspoons rubbed sage, lightly packed
• 2 Teaspoons salt
• 1/2 teaspoon coarsely ground black pepper
• To Serve:
• 1/2 Cup mayonnaise
• 6 ounces blue brie cheese, rind removed and cut into 6 cubes
• 6 brioche buns
• 3 tablespoons butter, softened
• 2 large beefsteak or heirloom tomatoes, cut into 6 slices
• 12 small leaves of red tip lettuce from the center of the head

Instructions

• Prepare a charcoal or gas grill to medium high heat.
• Oil grates by spraying with non-stick cooking spray or wiping with a paper towel that has been coated with cooking oil.
• Place peach halves (cut sides down), green onions, and green chile onto the hot grill. Grill, watching carefully until peach halves and onions have grill marks, and the chile is blistered, approximately 3 minutes. Remove them from the grill and place onto a cutting board to cool. Peel peach halves and scrape any charred skin from the chile with the blade of a knife. Remove and discard the seeds, membranes and top from the chile. Coarsely chop all and place in a medium size bowl. Add the cilantro, lime juice and zest, garlic and Sauvignon Blanc. Toss, cover and keep cool until ready to use.
• In a large bowl, combine ground bison, bacon, onion, thyme, sage, salt and pepper. Mix meat and ingredients well, being careful not to overwork the meat. Divide into 6 equal portions. Roll each portion into a round ball then flatten to make patties the same size as the buns.
• Place the patties onto the hot grill. Cook patties for 4 minutes, flip, top cook sides with a cube of cheese and cook for another 4 minutes or until the internal temperature of the patties reach 130 degrees when temped with an instant read thermometer. Remove from the grill and tent with foil to keep warm.
• Butter the cut sides of the brioche buns with softened butter. Place cut sides down onto the hot grill. Toast buns for 30 seconds to 1 minute or until toasted with grill marks. Remove from the grill and place cut sides up. Spread both sides with mayonnaise. Top bottom halves with a slice of tomato, a bison patty, peach salsa, and 2 leaves of lettuce. Place tops of buns on top of all.
• Serve immediately.