2 lb. ground bison
4 - 6 hamburger buns, heated on grill
2 Tbsp. Adams Reserve Peppercorn & Garlic Sear 'n Crust Rub
1/2 c. Cookwell & Company Garlic & Molasses Marinade
2 c. baby spinach
1 med. tomato, sliced
1/4 c. sliced Kosher dill pickles
1/4 c. Maytag Blue Cheese, crumbled
2 Tbsp. Cookwell and Company Cracked Pepper Vinaigrette
Prepare charcoal fire or heat gas grill 10 minutes on High heat; clean
and oil grill grate well (clean grates mean less sticking).
Combine bison, rub and marinade together in a bowl; mix thoroughly. Fo
rm mixture into 4 to 6 patties, as desired.
Grill over Medium heat 6 to 9 minutes per side or until internal tempe
rature in center of burgers reaches 160°F.
For burger topping, coarsely chop spinach, tomato and pickles; toss wi
th blue cheese and vinaigrette in a medium bowl.
Place burger and topping between buns and serve.
For stovetop cooking, heat oven to 350°F. Heat a large skillet ove
r Medium heat 5 minutes. Cook burgers in hot skillet 4 minutes per sid
e or until well-browned; then place into heated oven 5 minutes or unti