Pastrami Seasoned Bison Burger
Move over, pastrami, and make way for a delectably seasoned pastrami burger. We took our Pastrami Seasoning, pungent and fruity and a little bit smoky, and mixed it into lean, succulent bison. This is one of our favorite unconventional meats; it’s bold and beefy without being gamy, and cooks up quickly. Remember not to work the meat too much when mixing in seasoning; too much mixing can start to make the meat tighten and toughen up before it ever hits the pan. Because bison is lean it can also dry out quickly when it cooks. To counter this we covered our burgers with a lid while they cooked, to partially steam them. They cooked to a perfect medium level and stayed nice and juicy.
We wanted to show off the versatility of Pastrami Seasoning, so we topped our bison burgers with a pastrami-laced whiskey glaze and crisp onion straws also cooked with this seasoning. If you make a whole large onion you’ll have lots of straws left over, but they’ll be wonderful on a salad, or a turkey sandwich, or tucked into some tacos. Since the meat is so flavorful, we used a hearty peppadew cheese, and peppery arugula instead of lettuce. This burger was a symphony of texture, sweetness, and contrast. The only thing we regret is that we didn’t make extra.
For the burgers:
1 1/4 pounds ground bison
2 Tablespoons Pastrami Seasoning
2 slices of cooked bacon per burger, with reserved bacon grease
Sliced cheese that melts easily, like Swiss or gouda, optional
4 whole wheat or farmhouse-style burger buns
Baby arugula
For the onion straws:
1 large onion (approximately 3/4 pound), cut in thin half-moon slices
6 Tablespoons AP flour, plus more if necessary
1 Tablespoon plus 1 teaspoon Pastrami Seasoning, divided
1/4 to 1/2 cup water, as necessary
Kosher Salt to garnish
Vegetable oil for frying
For the glaze:
1/4 cup water
1/4 cup whiskey, scotch, or bourbon
1/4 cup Granulated Brown Sugar
1 Tablespoon Pastrami Seasoning
1. Combine ground bison with Pastrami Seasoning. Mix until just combined; do not overwork meat. Divide into four equal pieces and shape into patties. Set aside.
2. Put onion slices in a large bowl. Toss in Pastrami Seasoning and 3 Tablespoons flour. Mix together, then add some water to make a loose, thin batter. The coating on the onions should be crispy, not doughy. Continue to add water and flour in small amounts until onion slices are thoroughly coated and batter clings but isn’t runny. Set aside.
3. Put all ingredients for the whiskey glaze in a shallow saute pan. Stir to combine, then start to cook over medium heat. Cook until glaze is reduced by about half. It should have roughly the consistency of maple syrup—thicker, but still runny. Remove from the heat.
4. Line a tray with paper towels. Add enough vegetable oil to a large frying pan to come about half way up the sides of the onions. Heat until the oil starts to ripple; put one piece of onion in the hot oil. When it starts to fry, add more onions in a single layer and cook for about 2 minutes, until golden brown. Flip, cook for two more minutes, and remove to paper towels. Repeat until all onions are fried. Toss hot onions with a bit more Pastrami Seasoning and some Kosher Salt.
5. Cook bacon in a large pan. Drain pan of bacon fat, reserving some to the side. Wipe out the pan to clear away any browned bits the bacon left behind. Then pour in a little bit of fat and warm it over medium-high heat. When the pan is ready, add the burgers. Cover the pan with a lid to help partially steam the burgers, and cook for three minutes. Flip once, and cook for three more minutes, adding cheese if desired during the last minute of cooking..
6. When burgers are done, get your preferred bun and cut it open. Drizzle some glaze onto the bun, then lay down some arugula and two slices of bacon. Put the cooked burger on the bacon, and drizzle more glaze onto the burger. Top with crispy onion straws, and enjoy!
