bison burger

Bison Burger...with Shrimp and Longanzina

Featuring bison, shrimp, and longaniza, this burger is an all-in-one surf ‘n’ turf on a bun, and it tastes 100% phenomenal. Longaniza refers to Mexican pork sausage, flavored with chiles and spices, somewhat similar to a mild chorizo. It goes well with shrimp and the leaner bison burger, adding a savory, mildly spicy flavor. We Traeger’ed everything over luscious wood smoke to pull all the flavors together into something that goes beyond “burger.”

 

BISON BURGER WITH SHRIMP AND LONGANZINA
Difficulty: 1/5
Prep Time: 10 minutes
Cook Time: 5 minutes
Recommended Pellets: Mesquite, Cherry
Serves: 2

INGREDIENTS
2 Whole Wheat Kaiser Buns (or favorite bun of choice)
2, 8 oz. Ground Bison Patties
8 oz. Longaniza
6 Jumbo Shrimp, peeled and deveined
Salt and Pepper, to taste
½ tsp. Onion Powder
½ tsp. Garlic Powder
Pepper jack cheese
Lettuce
Mayonnaise
Traeger Prime Rib Rub, to taste

METHOD


When ready to cook, start your Traeger on smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High (450°F) and preheat, lid closed (10 to 15 minutes). Sprinkle the jumbo shrimp with salt, pepper, onion powder, and garlic powder. Set aside for later. Season the bison patties on both sides with Prime Rib Rub, then place them on the Traeger and grill for 3-4 minutes on each side, or until medium well. Make sure you don’t overcook them, as bison is very lean and will dry out easily. While the bison is cooking, cut the Longaniza in half, lengthwise and cook alongside the bison burgers. They should finish around the same time. After flipping the burgers, place the seasoned shrimp on the grill and cook for 3-4 minutes. Once all the components of the burger are finished cooking, remove them from the grill and assemble the burger, as follows: bottom bun, mayo, lettuce, bison, 3 shrimp. Longaniza, Pepper jack cheese, top bun.
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