Matt’s Chipotle Espresso Burgers

I’m refusing to believe that summer is coming to an end. School may be back in full swing, average temperatures may be dropping and the final weeks of training for a fall race are too close for comfort, but that doesn’t mean that the meal that epitomizes summer can’t be consumed anymore. Summer means burgers. Burgers equal heaven, especially since I discovered bison. I love a good burger, but recently ground beef has not been kind to my gastrointestinal well being. As tasty as salmon, or chicken, or turkey burgers are, they can’t really hold a candle up to a traditional red meat burger. So you can imagine my distress when I no longer saw a future with ground beef. What would I do to get my burger fix? Then came the blessed day I went to my local butcher and expressed my angst. Her solution? Bison. It sounded ideal: leaner than extra-lean ground beef, no gamey taste, like venison or elk, and reasonably priced. I was sold. Amazing discovery number one of the summer.

Amazing discovery number two of the summer: espresso flavoured balsamic vinegar. A family friend recently opened a specialty olive oil and balsamic vinegar store on the Sunshine Coast, Sunshine Coast Olive Oil Company. The shop is wonderful and the owners, Matt and Fiona, are incredibly knowledgeable about the different oils and vinegars. The best part is that, if I’m unable to get home to the coast, I can just order whatever I need and they’ll ship it straight to my door.

When I was home one weekend I popped into the store to replenish my oil and vinegar supplies in person. I was introduced to the chipotle olive oil and the espresso balsamic vinegar. The flavours are so rich that you just drink them straight, though they do have bread for dipping too. Fiona gushed about how great the chipotle and espresso tasted together, especially as a marinade for burgers. At the mention of burgers, I was sold.

When combining my two summer discoveries, it blew my mind. A burger has never tasted so succulent, with a richness accentuated by the espresso flavour, and a little kick from the chipotle. I sent the burger off the charts by topping it with sautéed mushrooms, onions, sun-dried tomatoes, fresh spinach, sliced avocado, Dijon mustard and a thin slice of mozzarella cheese. I thought I had died and gone to heaven.

Matt’s Chipotle Espresso Burgers
Adapted recipe from Sunshine Coast Olive Oil Company

Prep time: 5 minnutes
Marinade time: 0-3 hours (optional)
Cook time: 7 minutess
Yield: 4 half-pound burgers

Ingredients:

• 1 lb extra lean ground bison (any ground meat would work)
• 1 tbsp chipotle infused olive oil + more for brushing grill
• 1 tbsp espresso dark balsamic + more for “dragging through”
• 1/2 tsp smoked sea salt

Directions:
Marinate the meat in salt, balsamic and olive oil for a few hours if possible (mix ingredients well, then leave in the fridge). Preheat your grill. Brush the grill with chipotle oil. Grill burgers at a medium temperature until cooked through. Remove burgers from the grill. Drizzle fresh balsamic with a dash of salt on a plate, and drag the cooked burgers through before placing on the bun. Serve with your favourite toppings.

Note: the grapes in the balsamics will burn if you use too high a heat or if you forget to flip the meat.