In addition to being home to a rapidly growing restaurant scene, Nashville is host to some pretty great burgers too. In my four years in the city as a college undergrad, I hit up local spots Pharmacy Burger Parlor and Burger Up almost weekly. Though difficult to pick, this bison burger from Burger Up is one of my all-time favorite patties. Health nuts even get to justify that you're eating "lean meat." We'll look past the fried onions and jalapeños, obviously. — George Embiricos
"This burger has been on the menu since just about opening day and is appreciated by guests looking for the enjoyment of a regular burger, but wanting a little something out of the ordinary," says general manager Brandon Ingle. "The lure of fried jalapeños certainly appeals to "heat"-seeking guests. The bison is lean and rich, and combines well with the spice from the jalapeños and sweetness of the honey-dijon spread."
- 6 ounces ground bison
- 2 slices tomato
- 1 piece red leaf romaine
- 2 fried onion rings
- 2 slices deep-fried jalapeño (or just griddle up some sliced jalapeños)
- 1/2 tablespoon honey dijon spread (mix equal parts mayo and honey-dijon)
- 1 slice white cheddar
- 1 hamburger bun
To fry jalapeños and red onion rings (if deep-frying):
- Dip in beer batter.
- Drop in fryer for about 1 minute and 15 seconds, depending on the fryer temperature.
To assemble burger:
- Heat a grill to medium (350°F to 450°F).
- Grill the patty covered, turning once until cooked the way you like.
- Slather the 1/2 tablespoon of honey dijon spread on the top and bottom of the hamburger bun.
- Arrange the fried onion rings and jalapeños on the bottom of the hamburger bun.
- Place the grilled burger on top of the bed of crispy goodness.
- Place the slice of white cheddar on top of the bison burger.
- Top it off with the tomato slices and romaine lettuce.
Find more bison recipes on Food Republic: