Ingredients
1 Lb ground bison
1 egg
1/3 cup canned black beans, rinsed and drained
1/2 tsp Worcestershire
1 Chipotle pepper in Adobo, chopped
1 1/2 Tbsp whole grain mustard
2 tsp minced garlic
1 tsp cumin
1/2 tsp Hershey's Special Dark Cocoa Powder
1/2 tsp black pepper
1 tsp paprika
3 Campari tomatoes, roasted or grilled and chopped
1/2 red onion sliced into rings, grilled then chop half and save half for topping
4 Tbsp French fried onions
4 Tbsp 2% shredded Mexican cheese blend
EVOO Spray
Directions
1. Heat your George Foreman grill or regular grill. Spray with EVOO spray. Place your three tomatoes and grill them until charred, about seven minutes.
2. Wipe your grill, spray EVOO spray and put your onions on. Roast them for about five minutes.
3. Meanwhile mix the bison through the paprika. When the tomatoes are done chop those and throw them in and when the onions are done chop half and throw that in. Mix gently.
4. Form mixture into four patties. Spray more EVOO, place on grill and cook to desired doneness. I like mine medium...about six or seven minutes.**
5. Top burgers with 1 Tbsp shredded cheese, place under broiler on high for one to two minutes to melt, and then divide remaining grilled on onions and place over each burger. Finally, top each burger with 1 Tbsp French fried on onions.
*** Note: If the outside of the burgers is done but the inside still needs cooking I will occasionally put the burgers into a 200 degree oven for about five minutes to cook a bit more.
