09 Aug Bison Burger Eggplant Stack

Elevate your barbeque with this beautifully stacked bison burger layered with heirloom tomatoes, fried eggplant slices and avocado. Served on top of a bed of radicchio and escarole with sides of umboshi paste, basil pesto and Grey Poupon mustard – your senses will explode!

Makes 4 bison burgers

Prep:

Line up your serving plates with the base layer of escarole and radicchio. Place a dollop of your condiments (umboshi paste, basil pesto and Grey Poupon mustard) around the rim of each plate.

Make 4 bison patties from 1 pound of ground bison and preheat the grill.

Make and Cook the GF Fried Eggplant and Bison Burger:

Peel a small eggplant and slice into 1/4″ rounds. Lay on paper towels and sprinkle with salt. Rest for 30 minutes. Blot the eggplant with a paper towel.
Add olive oil to a large fry pan and warm over medium heat.

In a shallow bowl, combine 1 cup millet flour, 1 tablespoon Italian seasoning, 1/2 teaspoon salt and pepper.
In another shallow bowl, beat two eggs.

Dip the eggplant in the eggs, then coat with the flour and transfer to a the fry pan. Shallow fry until golden. Flip and repeat on the other side.
Remove from pan and place on paper-towel lined plate to absorb excess oil. Work in batches until you have used up all the eggplant.

When you are on the last batch of eggplant, put the burgers on the preheated grill.

Final Plating:

Place one bison burger on each plate on top of the escarole radicchio mix. Then alternate layers of tomato and eggplant. Top with avocado.

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