INGREDIENTS
1 c. to tab (15 mL) vegetable oil
3/4 cup (180 ml) finely chopped onion
1 egg
1/4 cup (60 mL) plain breadcrumbs
2 c. to tab (30 ml) of beer or water
2 c. to tab (30 mL) mustard
1/2 tsp. tsp (2 mL) dried thyme
1/2 tsp. tsp (2 mL) salt
1/2 tsp. tsp (2 mL) ground black pepper
1 lb (500 g) lean ground beef or bison
4 hamburger buns
PREPARATION
1. In a skillet, heat oil over medium heat. Add onion and cook, stirring often, for about 10 minutes or until golden. Cool.
2. Meanwhile, in a large bowl, mix the egg with bread crumbs, beer, mustard, thyme, salt and pepper. Add the cooled onion and ground bison and stir until mixture is smooth and no more. Shape into four patties 3/4 inch (2 cm) thick. (You can prepare pies in advance and put them in an airtight container, separated by a sheet of wax paper. They will keep in the refrigerator overnight or up to 1 month in the freezer.)
3. Set the grill to medium-sized gas. Put the blocks Bison on the oiled grill, close the lid and cook for about 10 minutes or until they are no longer pink inside (return in mid-cooking).
4. Meanwhile, put the buns on the grill and cook for 2 minutes or until browned. Serve patties in the buns.
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