Stuffed Bison Burgers with Caramelized Figs and Shallots

Recipe View Infuse the Figs: In a small saucepan, bring the pomegranate juice to a gentle boil over medium-high heat. Add the chopped dried figs, remove from heat, and let stand for 15 minutes to allow the figs to plump up and absorb the flavorful juice. Drain the figs, reserving the infused liquid for another use (such as a glaze or sauce). (Time: 15 minutes)

Recipe View Caramelize the Shallots and Figs: In a large skillet, melt the butter over medium-high heat. Add the thinly sliced shallots and cook for 3 to 5 minutes, or until they become tender and translucent. Stir in the drained, infused figs and honey. Reduce the heat to low and continue cooking, stirring occasionally, for 6 to 8 more minutes, or until the shallots are a rich golden brown and the figs are sticky and caramelized. Stir in the chopped fresh thyme, then remove from heat and allow to cool slightly. (Time: 10-13 minutes)

Recipe View Prepare the Bison Patties: In a large bowl, combine the lightly beaten egg, ground bison, soft bread crumbs, Worcestershire sauce, milk, minced garlic, salt, and freshly ground black pepper. Gently mix until just combined, being careful not to overwork the meat. Divide the mixture into 8 equal portions and shape each portion into a patty. (Time: 5 minutes)

Recipe View Stuff and Seal the Burgers: Spoon the caramelized fig and shallot mixture evenly onto half of the bison patties, leaving a 1/2-inch border around the edges. Top with the remaining bison patties and pinch the edges tightly to seal in the filling, creating a well-formed stuffed burger. (Time: 10 minutes)

Recipe View Grill the Burgers: For a charcoal grill, arrange preheated coals around a drip pan to prevent flare-ups. Test for medium heat above the pan. Place the bison patties over the drip pan on the grill rack. Cover and grill for 16 to 22 minutes, or until the burgers are cooked through to an internal temperature of 160 degrees F (71 degrees C), turning once halfway through. (For a gas grill, preheat the grill, reduce heat to medium, and adjust for indirect grilling. Grill as above). (Time: 16-22 minutes)

Recipe View Melt the Cheese and Serve: In the last 1 to 2 minutes of grilling, top each bison patty with a slice of Gruyere cheese. Cover the grill to allow the cheese to melt and become gooey. Serve the bison patties open-face on toasted French bread slices, allowing the melted Gruyere and caramelized fig filling to shine. (Time: 1-2 minutes)