Burger with Portobello Bun and Grilled Onion with Salsa

                     
Serving Size  : 4    

2             pounds  bison
2 1/2     large  Vidalia onion — halved
4             large  Portobello mushroom
2             large  tomato
1            teaspoon  garlic — minced
2            stalks  celery
1           teaspoon  basil
                           

1) Form patties and push hole in the middle (this keeps the burgers from swelling up into that football shape. Salt and pepper burgers (I like to used smoked salt on burgers)

2) Brush portabellas, onion halves, celery with butter. Grill until done.  At the same time grill the burgers.

3)  Dice celery and 1/2 of onions, combine with garlic, basil, salt and pepper.