4 - 6hamburger buns, heated on grill,
2Tbsp.Adams Reserve Peppercorn & Garlic Sear 'n Crust Rub,
1/2c.Cookwell & Company Garlic & Molasses Marinade,
1/4c.sliced Kosher dill pickles,
1/4c.Maytag Blue Cheese, crumbled,
2Tbsp.Cookwell and Company Cracked Pepper Vinaigrette,
1Prepare charcoal fire or heat gas grill 10 minutes on High heat; clean and oil grill grate well (clean grates mean less sticking).
2Combine bison, rub and marinade together in a bowl; mix thoroughly. Form mixture into 4 to 6 patties, as desired.
3Grill over Medium heat 6 to 9 minutes per side or until internal temperature in center of burgers reaches 160°F.
4For burger topping, coarsely chop spinach, tomato and pickles; toss with blue cheese and vinaigrette in a medium bowl.
5Place burger and topping between buns and serve.
6For stovetop cooking, heat oven to 350°F. Heat a large skillet over Medium heat 5 minutes. Cook burgers in hot skillet 4 minutes per side or until well-browned; then place into heated oven 5 minutes or until burgers reach 160°F in the centers.
No Nutritional Information Available