Collard Wrap Bison Burger
- 8 collard green leaves, fresh/whole/large
- 1 pack (5-6 ounces) Boursin spreadable cheese
- 1 red onion, thin slices
- 16 slices of thick bacon, cut in half crosswise
- 3 pounds ground bison
- 2 tablespoons brown mustard
- 2 tablespoons Worcestershire
- 2 eggs
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- TT salt and pepper
- 8 watermelon slices, 3 inch by 3 inch slice, cut to look like thick slices of cheese
Bring a large pot of water to a gentle boil. Now in a cast iron skillet or pan, cook bacon on the stove until crispy, then set aside. In the same pan, with remaining bacon fat, sauté the red onions on low/medium until slightly caramelized. About 10 minutes. Turn off heat, and let cool.
For the collard greens, trim away the thicker stem base from the leaf while keeping the rest of the leaf whole. Now you want to what’s called “blanch and shock” the whole collard leaves. This will make the leaves tender enough to be pliable, but still able to hold their shape. Add the whole collard leaves to the boiling water and cook for 1 minute. Gently remove and place the whole leaves in an ice bath to stop the leaves from cooking. Once cold, gently remove the leaves and place them on paper towels to dry.
Preheat grill. While the grill heats, in a large bowl, whisk together the egg, mustard, Worcestershire, cumin, garlic, salt, and pepper. Now add your bison and mix together with your hands or a wooden spoon. Once thoroughly mixed, now form 8 patties. Bring to grill and cook. For medium, cook for about 4 minutes per side, but cook to desired doneness. Remove from grill and let rest for 5 minutes.
Now build your collard wrap burgers. Lay a collard leaf out flat, with the stem pointed towards you. Build your burger at the base of the leaf. Spread a little bit of Boursin, add 4 half pieces of bacon, spoonful of caramelized red onions, a burger, then a slice watermelon. Now take the base of the collard leaf and roll away from you until you reach the top, and then fold over the sides. You can serve them whole, or cut in halves. Side Note: The collard leaves are a light bun-less alternative option. Feel free to eat this burger on regular buns. It’s amazing both ways!
Collins Woods – Brown Family Chef
The Family Table
Gather around the table as Collins Woods prepares some of the Brown family’s favorite recipes. Collins and Zac’s shared food history has roots that run deep, reaching back to childhood. To them, nothing is more important than sharing amazing wholesome food with family and friends.
Chef's Pairing Notes
This burger packs in a lot of flavor - The sweetness of the caramelized onions and richness of the Boursin cheese pair perfectly with the juicy, dark fruit flavors of our Z. Alexander Brown Proprietary Red Blend. Great to pair on its own, and even better when made into our Southern Berry Blue cocktail.