Grillin' With Wolf: Kelly Green Chili Bison Burgers

Marshall is located in Huntington, West Virginia and was founded in 1837. It is named after John Marshall, fourth Chief Justice of the United States, and they have never beaten rival West Virginia in football. They can brag about having some pretty famous alumni. Billy Crystal and Brad Dourif attended, as well as a great deal of athletes. In 2009 we rushed for 444 yards against the Thundering Herd; David Wilson accounted for 165 of those yards on just 12 carries. So what are we eating while looking forward to the possibility of DW4's first 200 yard rushing game? Well if you are headed to Huntington you could stop by Triple D classic HillBilly Hotdogs and order the Thundering Herd Dog. A hot dog covered with Habanero sauce, nacho cheese, chili sauce, jalapeños, onions and slaw. If you don't want to spend the game visiting the restroom, then I came up with another recipe for you. In honor of Marco the Bison we are making Kelly green chili bison burgers.

Ingredients

• 2 lbs ground bison or buffalo
• 3-4 cloves of garlic
• 1 tsp of onion powder
• 1 tbs of Worcestershire sauce
• A medium egg
• Salt and pepper
• 2 Poblano peppers
• 4-6 Serrano peppers
• Apple cider vinegar
• 1 tablespoon of honey or 1 tablespoon of brown sugar
• Cilantro
• 1 small onion
• Fresh made hamburger buns

Chili Sauce

First we will make the green chili sauce so the flavors have time to meld. Roast the Poblano peppers on the grill until the skin starts to sear and turn black. Peel off the waxy skin. It should rub off pretty easily now that it has been cooked. De-seed both the Poblano and Serrano peppers and mince them. Add to your pot with a chopped onion and 1-3 cloves of minced garlic. Once the onions have cooked add in your honey, about a 1/4 cup of apple cider vinegar, salt, pepper, and cilantro. If you need more liquid as this cooks then add water or maybe a little beer. This chili sauce can sit in its pot on the grill until your burgers are ready to be eaten.

Bison Burger

Mix your ground bison, 1-3 cloves of minced garlic, onion powder, Worcestershire sauce, salt, pepper, and egg together by hand. Bison is a very lean meat so it is prone to dry out if not cooked properly. In order to prevent it from drying out you can try three things.

1. Add another fattier meat. Mix in some beef or lamb with the bison.
2. Rub a little oil on the burger and clean grill before cooking, this will also help prevent sticking
3. Cook over a medium heat.

I recommend doing 2 and 3 in order to prevent changing the flavor of the bison. Once your patties are formed just throw them on the grill and cook to your preferred doneness. Top with a nice spicy cheese such as pepper jack as well as lettuce, tomato, and the green chili sauce all on a toasted bun.

My burger has a red chili sauce. I did not have Serrano peppers and I used red chili peppers from my garden instead.