Recipe for quick and easy, gluten-free, dairy-free bison mushroom burgers with crispy fried shallots served on Schär ciabatta bread.
Preheat the oven or grill to 400 degrees F.
Wash the mushrooms and dry off with a paper towel. Remove the stems. Take two large mushroom caps and chop finely so that you have 1/3 cup finely chopped mushrooms. Slice the other mushrooms and set aside.
To make the bison burgers patties, add the finely chopped mushrooms, spices, salt and pepper. Knead gently until everything is well incorporated. Then form two balls and flatten into burger patties. Place on a grill pan or cast iron skillet and cook until done, about 20-25 minutes.
Take the sliced mushrooms and toss with olive oil, salt and pepper. Place on the grill pan and cook for about 15-20 minutes.
Slice the ends of the shallots and then peel off the outer layer of skin. Discard. Slice the shallots lengthwise. Heat the goat milk butter (or olive oil, ghee or butter alternative) in a small cast iron skillet over medium heat. Add the shallots, salt and pepper and cook until crispy stirring occassionally. This should also take about 20 minutes.
Heat the Schär ciabatta bread rolls in the oven according to the directions. Let cool a bit and slice with a bread knife. Assemble your burgers and place the shallots on top. Serve the grilled mushrooms on the side with your favorite other burger sides.