T and B Burger
T and B Burger recipe from Chicago restaurant T and 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.