Pink Oyster Burger Hash

Dinner
Written By Kyle Hissim

Ingredients

½ lb Millbrook Mushrooms Pink Oysters
1 lb bison burger made into 4 patties
Yukon gold mini potatoes, quarter inch sliced
½ sweet yellow onion rough chopped
1 tbsp Italian parsley finely chopped
4 tbps Clarified Bacon Grease (BaconUp is my preference)
Packet of mushroom brown gravy
Salt and pepper to your liking

Preparation

  • Season patties with your favorite steak rub. I enjoy Heath Riles Garlic Butter rub. Season both sides of the patty

  • Sauté mushrooms, onions, potatoes in bacon grease in sauté pan until pink oyster edges are crispy

  • Transfer to a cookie sheet and put in 375 degree oven

  • Add patties to the same skilled

  • Brown both sides to desired internal temperature

  • While patties are cooking, make the mushroom gravy according to the package instructions

  • Add gravy to the patties in the skilled and cook for an additional 5 minutes on low/medium-low heat

  • Plate the mushrooms, onion and potatoes and add the patties on top with gravy.

Kyle Hissim
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