Wild Frontier Burgers

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


Wild Blackberry Marmalade:
1 lemon, zested and juiced
1/2 cup water
2 cups wild blackberries, diced
1 1/2 cups sugar
Grilled Wild Mushrooms:
4 tablespoons vegetable oil
1/3 pound morel mushrooms
1/3 pound chanterelle mushrooms
1/3 pound black trumpet mushrooms (if any mushroom is not available, use another type of wild mushroom)
Sea salt
Freshly ground black pepper
2 pounds ground bison
3/4 cup sweet onion, minced
2 teaspoons chili powder
1/4 cup beef broth
2 teaspoons sea salt
Freshly ground black pepper
Vegetable oil, for brushing on the grill rack
6 buttermilk biscuits, sliced lengthwise
3/4 cup edible flowers (e.g., dandelion, daisies, apple blossoms)



Prepare a medium-hot fire for both direct and indirect cooking in a charcoal grill with a cover, or preheat a gas grill to medium-high. If using charcoal, the coals should be placed so that they are under half of the rack, creating two zones: one hot and one mildly hot. If using a gas grill, follow manufacturer’s instructions to create zones for both direct and indirect grilling. When the grill is hot, clean it with a wire brush. It does not need to be oiled at this time. To prepare the wild blackberry marmalade, combine the lemon zest, lemon juice, water, blackberries, and sugar in a large fireproof saucepan and place on the grill. Bring to a boil, while frequently stirring. Place the saucepan to the side of the grill with indirect heat and continue to simmer for 30-40 minutes, while continuing to stir, until the mixture has a thick consistency. Skim off any foam that rises to the top while cooking. Remove from the grill and place the mixture in the bowl of a food processor and pulse until well combined. Place the mixture in a large bowl and refrigerate until serving. To make the grilled wild mushrooms, add the oil to a large fireproof non-stick skillet and cook on the grill over high heat until hot. Add the morel, chanterelle, and black trumpet mushrooms to the skillet and cook for about 10 minutes, stirring occasionally. Season, to taste, with salt and pepper. Set aside. To make the patties, combine the bison, onion, chili powder, beef broth, salt, and pepper 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 to fit the buttermilk biscuits. Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, place the buttermilk biscuits, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, place a generous amount of the blackberry marmalade over the cut sides of the buttermilk biscuits. On each biscuit bottom, place a patty, an equal amount of wild grilled mushrooms, and an equal amount of edible flowers. Add the biscuits tops and serve. Makes 6 burgers.