Bison Stacks
I fell in love with the rich taste of bison when I was a girl. My uncle had access to it and once in a while he sent us some from out west. When Al Chater offered them, at the Pig and Olive, in a gluten free form, I was thrilled to be able to add them back into my diet. I was looking for a new way to serve bison other than the traditional burger and came up with the following:
4 bison burger patties
1 head large head cauliflower, steamed
1/2 cup finely grated smoked gouda cheese
2 teaspoons chopped chives ( fresh or dry )
1 tomato chopped
Ranch Dressing ( GF )
salt and pepper to taste
When the cauliflower has been steamed, set aside until cool. Mash the cauliflower with an infusion hand blender or hand mash. Drain and wring dry in a clean tea towel to remove any excess water. Add the grated cheese, chopped chives, salt and pepper. Mix well.
Chop the tomatoes into small cubes and remove any extra seeds.
Grill, bake or BBQ the bison patties.
When ready to serve, reheat the cauliflower mixture. Place it on a plate. Flatten into a patty. Stack the hot bison patty on top of the hot mashed cauliflower mixture. Sprinkle the top of the meat with chopped tomato and pour ranch dressing over the stack. Serve immediately.
Try a side of French fries or a green salad with it.
Makes 4 servings
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