May 22, 2013

Ted's Montana Grill Kitchen Sink Bison Burger

Like most foodies, I am a big fan of dining out. One of my favorite chain restaurants is Ted's Montana Grill. Over the years, I have eaten at locations in Florida, Georgia, and D.C. Since my husband is from Montana and had never heard of Ted's Montana Grill (gasp!), I knew I wanted to take him there one day. Luckily we celebrated our honeymoon in the Atlanta area so we visited the downtown location during our stay.

Ted's was started by well known businessman, Ted Turner. Ted's is a big believer in sustainability and features the largest bison menu in the world! They are known for their free thick cut pickles that are brought to your table as a tasty little snack (instead of a boring ol' loaf of bread) and their fantastically messy 3 napkin burgers! You can choose either ground beef or bison and the toppings range from basics like grilled onions and melted cheese to unique  and fun like tomato jam, blackberries, and roasted peppers. My favorite burger is the hearty Kitchen Sink featuring American cheese, grilled ham, smoky bacon, grilled onions and mushrooms topped with a fried egg. Check out my version of this 'lick your fingers good' burger below!

 Ted's famous pickles
My hubby with is tasty- and potent- Huckleberry Margarita.

Two of Ted's famous Burgers. Oh yeah, if you're wondering: yes, we each ate the entire burger!

I can't believe it has already been over a year since our Georgia honeymoon!
I love you Ashton!
Check out our wedding here

The Kitchen Sink Bison Burger 

Makes 4 Big Ol' Buffalo Burgers

Ingredients:

  • 24 oz Ground Bison
  • 8 slices bacon
  • 4 eggs
  • 4 hamburger buns, buttered and toasted
  •  1/2 a Vidalia or large yellow onion
  • 1 ham steak cut into 4 rounds
  • 6-8 oz package of cremini or baby bella mushrooms
  • 2 tbsp honey mustard
  • olive oil, for saute
  • salt/pepper/garlic powder/seasoning salt, to taste

Directions:

  1. Cook bacon slices until crisp then drain on a paper towel lined plate.
  2. Drain all but 1 tbsp bacon grease then add chopped onions and cook until softened, about 10 minutes.
  3. Add a swirl of olive oil and add the mushrooms to the onions. 
  4. Cook for another 5 minutes or until mushrooms have darkened and softened. 
  5. Season with salt and pepper and remove from heat.
  6. Form the bison into 4 round patties. 
  7. Season how you like. I used seasoning salt, ground black pepper, and garlic powder.
  8. Heat a heavy skillet (I use a cast iron pan) over med high, add a swirl of vegetable oil and place all 4 patties in the pan. 
  9. Cook for a few minutes until a nice crust forms on one side. Flip and let cook for a minute then add a slice of cheese to each patty and cover pan with a lid for a minute to steam until cheese melts.
  10. While the burgers are cooking butter and toast your buns, then spread the inside of the top bun with honey mustard. 
  11. Heat a small skillet and cook each egg, one at a time, to over medium. Gently flipping over once. Remove from heat to a plate.
  12.  Add a ham slice and 2 bacon strips crosswise on each burger then remove with a spatula and place each patty on each bottom bun.
  13. Top with a fried egg and a mound of sauteed mushrooms and onions, then the top bun.
  14. Prepare to get messy! Dig in and let your taste buds have a party!
Thanks Ted's Montana Grill for inspiring this fantastic Bison burger!  www.tedsmontanagrill.com

Cook bacon until crisp. Reserve one tbsp bacon drippings in the pan
and add drained bacon on paper towel lined plate.
Add sliced onions to the same pan with the reserved bacon grease. Cook until softened, about 10 minutes.
Add olive oil to onions and then add sliced mushrooms and cook until soft, 
about 5 more minutes.
Trim fat from ham steak and cut into squares or circles to fit on the burger patty.
Add to a hot greased pan and sear on both sides.


I use a large biscuit cutter or cookie cutter to cut the ham steak into circles that fit perfectly on top of the burgers! Also works great for eggs!





I like to cook my egg over medium. I flip it so the whites get cooked 
but the yolk it still runny when eaten.
 
I like to use seasoning salt, fresh ground black pepper, and garlic powder to season my patties.
Heat a cast iron skillet or grill pan until hot then add the burgers.
Cook burgers for a few minutes, flip then add cheese, cover, and steam until cheese is melted then add ham and bacon. I like my Bison around med-rare.

Perfectly juicy, crunchy, and melted!
Butter and toast sliced buns then spread with honey mustard.
Top burgers with fried egg then mushrooms and onion and top bun.

Oh man this was so good I am still thinking about it weeks later! Enjoy~



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