Roasted Garlic-Studded Bison Burgers with Saskatoon Relish
- 1 lb (500 g) ground bison
- 5-6 garlic cloves
- 1 tbsp (15 ml) olive oil
- 1/4 tsp (1 ml) salt
- 1/4 tsp (1 ml) black pepper
- 1/4 tsp (1 ml) thyme
Toss garlic cloves in olive oil and bake in a covered casserole at 300 F (150 C) until dark brown and soft, about 45 minutes. Chop garlic coarsely. Mix bison meat with garlic and other seasonings. Form into 4 patties. Barbecue or fry. Remember, they cook faster than beef burgers. Bison is safe to eat cooked to medium doneness and will be juicer.
- 1 tsp (15 ml) canola oil
- 1 small onion, diced
- 1 small red pepper, diced
- 1 cup (250 ml) saskatoons
- 1/2 cup (125 ml) white vinegar
- 1/2 cup (125 ml) brown sugar
- 1 cup (250 ml) water
- Pinch of dried chilies
- Salt and pepper to taste
Sauté onions and peppers until soft.
Add remaining ingredients. Bring to a boil, then simmer until almost dry. This is great hot or cold.
