River and Range Burger

This is a burger that Alex and I saw on a menu at a restaurant in Chapel Hill. We didn't order it because I immediately recognized that I had all the similiar ingredients at home and we would just  make it ourselves.  This is a bison burger with smoked salmon and Herbed cream cheese(well greek yogurt).

1lb Ground Bison
1 onion minced
Few slices Smoked Salmon
Hamburger buns
1 tbsp Worcestershire Sauce
1 tsp Franks Red Hot

For the Herbed "Cream Cheese":

1 tbsp Dill
some Lemon Juice
salt/pepper
1 cup Greek yogurt
1 tablespoon capers
1 clove crushed garlic

Alex is the burger man, I was in charge of the 'cream cheese' and mincing the onion. For the cream cheese mix all the Herbed cream cheese ingredients to taste. I keep saying cream cheese, its really not but you get it.

For the hamburger meat in a mixing bowl combine the minced onion, defrosted meat, and seasoning and mix well. Alex always uses this mix of ingredients and the burgers are the bomb.com. Form into patties and throw them on the grill. I don't know how to grill hamburgers and if Alex weren't home I would probably just bake them in the oven on 400 for about 20 mins.

Add the cream cheese to the bun, layer the salmon (the "River" part of the burger), add lettuce if you like, we had no tomatoes but that would've made this even better. This is a great mix of flavor and if you don't like smoked salmon you should probably just make the "Range"(bison) part of the burger and leave off the salmon because the burgers are that good.