Yesterday was my wife’s and my 4th anniversary! As has become customary, that meant a special dinner! For our first and third anniversaries, we recreated options from our wedding menu (Maple Dijon Pork Loin and Lobster Ravioli with Sherry Cream Sauce)…and we also made Scallop Scampi in the year between because why not?
This year, I thought it was time to recreate something that we ate frequently near Lake McDonald in Glacier National Park on the trip where we got engaged. Fresh Huckleberries are pretty synonymous with Glacier in summer, so they were on the menu when we were there…built into a sauce and served atop bison burgers!
We served our burgers with Sweet Potato Wedge Fries.
Time: 25 Minutes
- Ground Bison (Beef and Venison would also work)
- Salt and Pepper
- Huckleberry Jam (Blueberry or black currant jam would work in a pinch)
- Optional: Ground white peppercorn
- Burger bun(s)…we used brioche.
- Burger toppings of choice. We used sweet onion, tomato, and baby kale/spinach.
- Mix your ground meat with a sprinkle of salt and some cracked black pepper.
- Heat up a heavy bottomed pan with a little oil or butter.
- Form your meat into patties, and place on your pan when it’s hot. Cook for about 5-7 minutes per side depending on thickness of your burgers.
- As your meat cooks, combine your huckleberry jam, mayonnaise, and optional ground white peppercorn in a small bowl to make your sauce.
- If toasting your burger bun, toast it as your meat cooks as well…then top them with your desired toppings.
- When your burgers reach an internal cooked temperature of 165 degrees F, place them on your bun.
- Top with sauce, devour and enjoy!