Feeds 4

Preheat oven to 350 degrees Fahrenheit. Trim mushrooms and place on parchment lined baking sheet. Generously drizzle with olive oil, kosher salt, and pepper. Toss to incorporate and bake in oven until golden brown and reduced by half. Using same pan, toast the pretzel buns until slightly golden.

In the meantime, place saute pan over med-high heat. Roughly slice onions length-wise. Drizzle pan with olive oil and add onions. Add 1 tsp kosher salt and 1 Tbsp sugar. Allow to caramelize and reduce, stirring occasionally. Transfer into a container once finished.

Wipe out pan with paper towel. Set aside.

Once mushrooms are cooled, chop into small pieces. Add the first seven ingredients into a bowl, and hand mix until incorporated. Divide into 4 equal portions, and mold into patties. Generously salt & pepper both sides, and allow to rest.

Bring saute pan to medium-high heat and drizzle with olive oil to coat. Add burgers and allow to sear on each side for 1 to 1 ½ minutes.

Bison is best served medium rare. Add cheese and turn off heat. Cover pan for one minute. Remove lid and assemble burgers with cara-melized onions, lettuce, etc.

Smoked Tomato Jam

Makes ¾ cup

Drain tomatoes. Remove rack on your outside grill, and place the wood chips in a heat proof metal pan underneath. Allow to burn until all

chips are flamed. Spray down with water until flame is out, and smoke is billowing. Place rack back on grill and put tomatoes on top. Cover and allow to smoke one hour.

Remove tomatoes from grill and place in medium sauce pan. Add water and brown sugar. Smash and break up tomatoes. Allow to reduce over medium heat until cooked down by 3/4 and a thick, jam consistency is achieved. Add salt & pepper to taste. Transfer to container.

Pickle Aioli

Makes 1 cup

Add first 4 ingredients to a blender and blend on highest setting. Slowly stream oil in until very thick and emulsified. Place into clean container, mix in chopped pickles, and place in fridge to set up.