Café Osage Greek Bison Burger
For burger assembly you will also need one French bread baguette sliced lengthwise and into 8 equal potions about 3” long each, sliced Roma tomatoes and baby spinach.
1lb ground bison
1 cup Feta cheese (crumbled)
1 large egg
2 tablespoon fresh rosemary (finely chopped)
1 tablespoon fresh thyme (finely chopped)
¼ cup kalamata olives (pitted and sliced)
¼ cup bread crumbs
1 clove garlic (minced)
salt and pepper to taste
In a large mixing bowl, combine all ingredients making sure to evenly distribute the cheese, rosemary and olives throughout the mixture. Refrigerate for 30 minutes. Form into 8 small, thick patties and refrigerate again until ready to cook. Brush both sides of the patties with olive oil prior to cooking.
1 ½ cups plain Greek yogurt
1 cup mayonnaise
½ teaspoon salt
¼ teaspoon black pepper
¼ cup fresh mint leaves (chopped)
1 large cucumber (peeled, seeded, shredded)
Use a mesh strainer or cheese cloth to strain the yogurt of excess liquid (about a half an hour). Press the shredded cucumber into the mesh strainer to remove excess liquid. In a medium mixing bowl combine the yogurt, cucumbers, salt, pepper and mint. Fold in the mayonnaise. Refrigerate for 1 hour.