1 1/2 c. coarsely chopped morels
1/2 lb. ground bison
butter for sauteing
cotija cheese (substitute any cheese you like)
6 large spinach leaves
2 hamburger buns or 4 slices of bread
mayonnaise and other accompaniments
Saute the morels in a little butter. When they are soft, mix them into the burger. Form it into two patties. Saute the patties in a little more butter (if using a fatty burger meat rather than the lean, extra butter may not be necessary), flipping half-way through, until cooked to your liking. When nearly done on the second side, top with the cheese and 3 leaves of spinach per patty. Lid the pan. Warm the buns, and spread them with the mayo, and whatever else you wish (I stuck to the light flavor of the mayo, so as not to overpower the morels). Serve the patties on the buns.