Being big fans of the Asheville Bison Burgers at Burgermeister”s Kitchen & Tap (How have I not written a review on them yet? Here’s my review: Get there. It’s funky, casual and delicious. And get the Cucumber Tahini dressing and take a shot of it. You’ll be all Tahini drunk, but we’ll only snicker behind your back for a minute.), we were super excited to see that our local butcher is now carrying Carolina Bison, which also hails from Asheville. It is 100% organic, free-range bison, and it is full of vitamins and minerals and good fat and yum.
When we go to Burgermeister’s they are always kind enough to put my Asheville Bison Burger over their House Salad for me, even though it isn’t on the menu. I just bat my eyelashes and talk really sweet, and they do it. They are awesome like that. Or they want to get into my pants. Or both.
My version of the Burgermeister’s Bison Burger Salad included Bosky Acres Goat Cheese, which is also produced locally near Waxhaw, North Carolina. If you haven’t had any, I feel really, really sorry for you, because their goat cheese beats the mess out of grocery store goat cheese. You’ll be ruined from goat cheese that isn’t fresh. Just ruined.
Southern Spark’s Bison Burger and Salad
- 1 pound Carolina Bison meat
- 4 tbs Worcestershire Sauce
- 1 tbs Dijon mustard
- 3 tbs egg whites
- 1 clove minced garlic
- salt and pepper to taste
- 4 tbs fresh goat cheese (for garnish)
- 6 large handfuls spinach
- 2 cups of salsa or relish of choice (I used The Peach Stand’s Sweet Pepper Relish)
- Combine all ingredients except goat cheese, spinach and salsa/relish until they are mixed well. Let marinate for several hours.
- Form meat into four burgers.
- Grill to desired “doneness”, or broil for 3-5 minutes on each side.
- When burgers are halfway done, warm salsa/relish in a skillet over medium heat. Add spinach until it is wilted.
- Serve burger over spinach and salsa/relish mixture, and garnish each burger with a tablespoon of goat cheese.
Note: Since I didn’t put any bread crumbs (because I didn’t have any, and I’m again considering going gluten-free. And vegan. Ha ha. Just kidding about the vegan part.) in the burgers, they were kind of crumbly. They were great to eat with a fork, but on a bun they wouldn’t have been as enjoyable because of the falling apart factor.
Note #2: I was in no way compensated by any of the companies mentioned in this post. I just like their products, and decided to share. Boom.
What are your favorite local products? If you don’t say goat cheese, we can be friends.