bison burger

My buns are better than your buns. That's right, I said it. As a matter of fact, I pity your buns. You'll notice they're not spongy non-nutritious foam-bread.

My burger is better too 'cause it's bison and other wonderful flavorful stuff.

This mayonnaise is actually aioli and it's simply incomparable. It's made from fresh egg yolks and not the egg whites like commercial mayonnaise and that come from organic cage-free eggs that were squished out of a cheerful and self-satisfied chicken's butt. I'm imagining.

This burger is so good you might not even want to call it a burger.

Today I was sent a coupon for a free McDonald's hamburger. I hold no ill-will toward an incredibly successful international corporation that meets a demand so excellently, but still, I automatically go, "HA HA HA HA HA HA HA. You gotta be kidding. Stop it, you're killing me over here." I wouldn't bother with those buns or those burgers or that mayonnaise unless I was in some sort of pinch or suffering a lapse of questionable judgement, because I pity them!

The buns are easy as throwing a package into a shopping cart.

* 3/4 cup warm water into a bowl

* 3/4 teaspoon active yeast

* 1 and 1/2 cup white flour.

* 1/3 teaspoon table salt or 1/2 teaspoon kosher salt

* 1 or 2 tablespoons whole wheat flour, enough to create a loose dough that's not sticky.

Mix ingredients. Allow to rise at room temperature to double. Dump from bowl onto a work surface. Divide into thirds. Shape into flattened discs. Place on parchment paper or Silpat. Cover with an inverted plastic storage bin. This acts as a proofing box.

Run errands.

Preheat oven to HIGH.

Slide parchment paper or Silpat onto cooking tray if it's not already on one. Bake buns for about 12 minutes. Check for internal temperature to be 200℉ / 93℃. (Mine were 195℉)