Green And Hot Recipe

Time30m

Serves4

Pepper jack, grilled jalapeño, guacamole, Sriracha aioli | Beef | Bison

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Ingredients

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1
Prepare the Bison Patties
In a large bowl, combine the ground bison with salt and pepper to taste. Form the mixture into 4 equal patties, making a slight indentation in the center of each to prevent puffing during cooking.
2
Grill the Jalapeños
Preheat the grill to medium-high heat. Cut the jalapeños in half lengthwise and remove the seeds for less heat if desired. Grill the jalapeños cut-side down for about 3-4 minutes until they are slightly charred and softened.
3
Cook the Bison Patties
Place the bison patties on the grill. Cook for about 4-5 minutes on one side, then flip and add a slice of pepper jack cheese on top of each patty. Grill for an additional 3-4 minutes or until the cheese is melted and the bison is cooked to your preferred doneness.
4
Prepare the Sriracha Aioli
In a small bowl, mix together the mayonnaise, Sriracha sauce, lemon juice, and garlic powder until well combined. Adjust the Sriracha to taste for desired spiciness.
5
Assemble the Dish
On a serving plate, place each bison patty with melted pepper jack cheese. Top with grilled jalapeños and a generous dollop of guacamole. Drizzle with the Sriracha aioli before serving.