ROASTED GARLIC

1. Place garlic & olive oil in small pot.
2. Cook over low heat until garlic is tender.
3. Drain oil and reserve.

SWEET PEPPER RELISH

1. Combine vinegar, sugar, mustard, garlic, and onions in pot. Bring to simmer and cook for 3 min. until sugar is dissolved.
2. Add peppers and cook for approx. 20 min. or liquid has evaporated.
3. Adjust seasoning and add parsley.

BEER BATTERED ONIONS & MUSHROOMS

1. Preheat deep fryer to 350° F. Combine flour, paprika, garlic salt, salt & pepper. Reserve ½ cup of the mixture.
2. Add beer to the remaining dry mix and stir to combine. Adjust seasoning. Let sit for 15 minutes.
3. Coat sliced onions and mushrooms with reserved dry mixture. Shake off excess flour and dredge in beer batter.
4. Fry onion rings, a few at a time, in a single layer in hot oil for 2 to 3 min. or until golden brown, stirring once or twice with a fork or skewers to separate the rings. Remove onion rings from oil. Drain on paper towels. Sprinkle with additional salt. Hold warm.
5. Repeat with mushrooms. Deep fry and hold warm.

CARMELIZED ONIONS

1. Heat saute pan over medium high heat.
2. Add oil and onions and cook over medium heat until onions are caramelized and brown.
3. Season with salt and pepper.

BURGER

1. Combine bison & caramelized onions. Season with salt and pepper. Shape into 8-oz. patties. Let sit for 10 min.
2. Preheat grill to med. high. Grill burgers over med. high heat, flipping once until med. rare, 4 min. per side.
3. When burger is almost cooked, move to low heat spot on grill and place 2 pieces of roasted garlic on top, then the cheese, and close the grill to let the cheese melt.

TO SERVE

Spread relish on bottom bun. Place burger on bun; top with arugula and top bun. Serve with battered onion rings & mushrooms on the side.