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.