Ed Note: On a recent ski trip to Fernie, B.C., RFT’s Ski & Dive Editor, Yvette Cardozo, experienced one of the best bison burgers of her life. She insists what made it special was Chef Frederik Bergkvist’s special sauce.
Bison is a lean meat, which means it goes really well with a good sauce. And the Corner Pocket Brasserie in Fernie, British Columbia, has just the sauce for its burger.
I am not a fan of well-done burgers so my choice would be to cook this medium rare. (And lean meats like Bison don’t fare well when overcooked.)—Yvette Cardozo, RFT Ski & Dive Editor
Recipe courtesy Chef Frederik Bergkvist, Corner Pocket Brasserie
1 oz mayonnaise
½ oz ketchup
½ oz Dijon mustard
1/3 cucumber, grated
1/3 medium onion
Salt and pepper to taste
Mix all the ingredients together.
To recreate Frederik’s delicious bison burger, start with the bottom bun, then add, in order from bottom to top, the sauce, lettuce, tomato, pickle and finally the burger. Cheese and onion can also be added atop all of this, followed by the top bun. then, open wide.
Read more about Yvette Cardozo’s culinary and ski adventures in Fernie, B.C.