T&B Burger

Recipe courtesy of Chicago’s T&B Grill (www.tandbgrill.com)

Makes 4 burgers

2 lbs. bison meat, ground

4 slices of pepper jack cheese

4 eggs

8 shrimps

1 oz. chorizo

4 brioche buns

1 oz. jalapeño aioli (a mixture of sour cream, mayonnaise, jalapeño and cilantro with a touch         of lime

2 oz. guacamole

Salt, to taste

Garlic, to taste

Black pepper, to taste

White pepper, to taste

   Combine ground bison meat, salt, pepper and 4 eggs. Weigh the meat and split into ½ lb. patties for each burger. Grill each side for 2 minutes and then transfer to a flat grill. Cook each side for a couple minutes.

   Cut the shrimps in halves, season with garlic and salt, and cook for 5 minutes on the grill while crisping the chorizo on the flat grill for 2 minutes.

   While the meat is cooking, prepare to assemble the burger. Warm the bun on the grill for about a minute and add the aioli to the bottom of each bun.

   Add the patty, then the pepper jack cheese, guacamole, chorizo, 2 grilled shrimps; finish with the top bun and serve.