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Saucy Bison Burger Recipe from Fernie, B.C.

Bison burger

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

½ tomato

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.

 

 

 

 

 

 

 

 

 

 



Yvette Cardozo, RFT Ski & Dive Editor

Yvette Cardozo from the Seattle, Washington area, likes to visit interesting places and learn about interesting cultures and, if a tasty local dish is involved, so much the better. She’s eaten everything from gourmet food at the world’s finest restaurants to native food in Asia, the arctic, and all kinds of places in between.Yvette recalls being in Antarctica and going out on the land with Inuit elders in arctic Canada , then bagging a caribou. They dragged it back to camp and ate it on the spot raw. She quips, “Hey, if you like steak tartare….”Yvette, who is a veteran skier and diver, is RFT’s Ski & Dive Editor.