Bison Burger

Caramelize the onions: Slice the onion into thin half-moons. Heat 1 tablespoon butter in a saute pan over medium-low heat. Add onions with a pinch of salt and cook slowly, stirring occasionally, for 20-25 minutes until deeply golden and sweet. Add balsamic vinegar in the last few minutes.

Prep the mushrooms: Clean the wild mushrooms with a damp paper towel (don't rinse). Slice or tear into bite-sized pieces. Common Montana varieties include chanterelles, morels, and porcini - use whatever mix you can find.

Saute the mushrooms: In a separate pan, melt 1 tablespoon butter over medium-high heat. Add mushrooms in a single layer and let sit without stirring for 2 minutes to brown. Stir and cook another 3-4 minutes. Add garlic and thyme, cook 1 minute more. Season with salt and pepper.

Form the bison patties: Divide bison into 4 equal portions (about 6 oz each). Gently form into patties about 3/4 inch thick. Add the olive oil to the meat - bison is very lean and needs extra fat. Press a dimple in the center.

Season the patties: Season both sides with salt, pepper, and smoked paprika. Let rest at room temperature for 5 minutes before cooking.

Cook the bison: Heat a cast iron skillet over medium heat (not high!). Cook patties for 3-4 minutes per side for medium-rare to medium. Bison cooks faster than beef and should not be cooked past medium or it becomes dry.

Rest the patties: Transfer patties to a plate and let rest for 3-5 minutes. This is crucial for bison - the lean meat needs time to redistribute its juices.

Toast the buns: Split the artisan buns and toast them cut-side down in the skillet until golden, about 1-2 minutes.

Assemble: Spread whole grain mustard on the bottom bun if using. Add a handful of fresh arugula, the bison patty, sauteed mushrooms, caramelized onions, and crumbled goat cheese. Top with the bun.

Serve immediately: Pair with sweet potato fries or a simple green salad. A Montana craft beer or a glass of red wine complements the earthy flavors beautifully.