Healthy and delicious bison burgers dressed to perfection.
2 , washed and stems removed
3⁄4 Pound, patted into two burgers
Thin tomato slices
Preheat oven to 250 degrees. Heat a little olive oil in a skillet and fry portabellos, turning, until tender. Transfer to pan and put in oven to keep warm.
Fry bison burgers just until well done, but not overcooked. Spread one tablespoon pesto over each, top with a slice of Swiss cheese, cover with foil and cook one more minute, or until cheese is melted.
To serve: Place a slice of tomato on each mushroom and top with bison burger. Serves 2.
Robin has a lovely recipe to demonstrate today which uses bison meat. These are burgers where the buns are replaced by Portobello mushrooms making the recipe fit for the gluten intolerant lot. You might want to watch and try the recipe.