Banjaxed Buffalo Burger

      Buffalo buffalo Buffalo buffalo buffalo buffalo Buffalo buffalo. Understand? No, that's alright, you came here to cook not to learn. 

       Bison meat is leaner than beef, meaning it has less fat and more protein. It is excellent if you are on a low-fat diet. For those lucky enough to live near a bison farm, such as myself, it is an excellent alternative for healthy living. 

      Bison goes better with red wines that have a woody flavor such as Merlot and Mourvedre. Cabarnet and Dolcetto also go well. If you are looking for a liquor, a nice Vodka such as Belvedere or Whiskey (Bourbon, Scotch) are always a nice choice. For this recipe I am enjoying a fine Whiskey, while my assistant scarfs down a cheap red. There's some debate over whether expensive wines are actually better, preference is key.

Down to Brass Tax, 
Ingredients:
Buns
Cheese
Bacon
Spices/Herbs (Thyme, Ceyenne)
Large Egg(s)
Spinach
Ground Bison
Olive Oil

STEP 1
Cut your big ol' buns in half and top with your cheese. I am using Pavino, an artisan Wisconsin cheese. Set that aside for toasting later on.

STEP 2
Let that pork belly sizzle. It's important to run your bacon under cold water so it doesn't bunch up while you cook it. Fry it on a skillet or frying pan over low-medium heat until ultra crisp. Soggy bacon makes people cry, so drain it on some paper towels and put them aside.

STEP 3
Oh Buffaloooo. Next is to form your bison patties. Some people are only going to be able to find frozen bison, which means you will have to defrost it. This is quickly done in a microwave for 1.5 minutes. The same amount of time for one to lose their cooking soul.I will be forming two patties and adding a pinch of Thyme and Cayenne. Enough to taste, but not overpower the bison.  

Unfortunately, I do not have a grill available and will be pan-frying my burgers. Coat the pan with some olive oil and fry the patty over medium heat. Flip every minute until almost done. Remove pan from heat and cover to let the meat continue to cook. 

STEP 4
Put your broiler on high and toast the cheese into the buns. Toast to your own preference. 
While the broiler is heating up it is a good time to fry your egg(s) You can use some of the left over bacon fat/olive oil/ or butter for the pan.

STEP 5
Assembly. Slap that beautiful meat between those buns and chow down till your heart bursts with joy. I add some amazing baby spinach and bbq sauce to my burgers, while my banjaxed assistant takes it straight and passes out in a food coma.

Thanks for reading!