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1
Preheat grill to medium heat. Meanwhile, in a mixing bowl, drizzle olive oil over the bison {not required, but helps keep the burger juicy if using a leaner meat}, add salt and black pepper to season.
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2
Remove leaves from one spring of rosemary, roughly chop and add to the bowl. This adds a nice fresh, herby flavor to an otherwise standard quarter pounder.
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3
Gently mix all together and form into equal sized patties about 1-inch thick and 5 inches in diameter to serve your crowd.
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4
Tip: Place the patties on a tray and put a thumb imprint in the center of each patty about halfway through the thickness of the meat. Since meat contracts when it cooks, this will allow the center of the burger to cook to the same doneness as the outer edges and prevent your final product from looking like a football.
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5
Cook the burgers over medium heat for 2-3 minutes. Check for doneness when burger releases easily from the grill with a spatula and is nicely browned on the under side.
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6
Flip each burger, adding a slice of fresh buffalo mozzarella on top to melt and lightly toast the buns on the grill while the burgers cook an additional 2-3 minutes.
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7
Remove the toasted bun, spread some green olive tapenade on the top bun, stack the lettuce, tomato and burger. Hold on tight and enjoy! The saltiness of the olive tapenade is a perfect complement to the creamy, mild mozzarella and lean bison. I think you'll find these flavors truly spectacular!
