BISON MEATLOAF BURGER WITH ROSEMARY KETCHUP

Bison Meatloaf Burger with Rosemary Ketchup image

Provided by Trace Barnett

Time 40m

Yield 4 servings

Number Of Ingredients 24

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2 pounds ground bison
1/2 cup chopped red onion
1/4 cup breadcrumbs
1/4 cup ketchup
2 tablespoons chopped fresh parsley
2 tablespoons Worcestershire sauce
1 tablespoon chili powder
1 tablespoon garlic powder
1 large egg
Kosher salt and freshly ground black pepper
Four 1-inch cubes sharp Cheddar
Oil, for oiling grill grates
4 pretzel buns
Shaved Brussels Slaw, recipe follows
Rosemary Ketchup, recipe follows
2 cups Brussels sprouts
1/4 cup granulated sugar
2 tablespoons apple cider vinegar
1 teaspoon red pepper flakes
Salt and pepper
1/2 cup ketchup
1/4 cup brown sugar
2 tablespoons chopped fresh rosemary leaves
Salt and cracked pepper

Steps:

Prepare a grill for cooking over medium-high heat. In a large bowl, combine the bison with the red onion, breadcrumbs, ketchup, parsley, Worcestershire, chili powder, garlic powder, egg and some salt and pepper. Form 4 patties, and stuff each with a cube of Cheddar, enclosing completely within the meat.
Lightly oil the grill grates. Cook the patties, turning once, until cooked through, 12 to 15 minutes total. Remove from the grill and place on pretzel buns. Top with the Shaved Brussels Slaw and spread the Rosemary Ketchup on the bun tops. Serve.
Shave the Brussels sprouts using the small holes on a box grater. Combine with the granulated sugar, vinegar, red pepper flakes and some salt and pepper in a large bowl and stir to combine.
Stir together the ketchup, brown sugar, rosemary and some salt and pepper in a small bowl using a whisk.