I wouldn't want to make a bison burger all by itself because it has not a fleck of fat in it -- it's probably 2% fat as opposed to the 20-odd percent we want. So the duck was a fantastic solution. Even then, I had to cut several ounces of fat off the duck before I saw fit to use it.
|Ready for the grinder|
|Ground Duckalo! Or is that Buffaluck?|
I formed it into neat patties which unfortunately only yield 5 quarter-pounders.
|Ready to grill!|
|Ready for a 450-degree oven|
I bought some smoked Gouda, on the advice of messrs. Chris "Zeke" Hand and his partner E.Coli of the Montreal Burger Report, and sautéed the burgers in a cast iron pan. They did not need fat, and required but three minutes per side.
I had previously buttered two onion rolls from Quality Kosher with garlic butter and had toasted them in the cast-iron pan. I smeared them with salsa on both sides, added the burgers (a double for my friend Daniel), added three slices of semi-crisp bacon, thin slices of vine-ripened tomatoes, smoked gouda and aged cheddar slices, and finely shredded onions coated in buttermilk and flour and deep fried in duck fat until crispy, topped it all off with hearts of romaine, served crispy oven fries alongside, and voilà.
|Daniels' double burger! Click to enjoy!|
The Duffaluck Burger. Daniel completely demolished his and I managed three-quarters. I deem it an unqualified success! It tasted smoky, lean, sassy, not at all gamy and I will make it again TONIGHT.