1PoundGround Bisonvenison or beef could be used as substitute
Kosher Salt
Mongolian Flatbreadrecipe above
Fried Onions & Mushroomsrecipe above
4TbspSheep Yogurt (Plain)plain yogurt (not Greek) could be used as substitute
4teasChopped Scallionsoptional garnish
Instructions
Mongolian Flatbread
Put the flour in a large bowl and add half the water. Mix well. Continue to add water until a dough sticks together. Let the dough sit for 20 minutes. Divide the dough into two balls. Divide the two balls in two again (so you have four total) then add scallions to each ball. Flatten the balls into disks.
Heat the duck fat in a cast iron skillet until shimmering. Add the disks to the hot oil and fry until golden, then turn and brown the other side. When bread is done, place the bread on wire rack until you're ready to use.
Fried Onions & Mushrooms
Heat 1 Tablespoon of the duck fat over medium high heat until shimmering. Add the onions and brown until soft (turn down the heat if they start browning too fast). Remove the onions and add the last Tablespoon of duck fat. Turn the heat up again to medium high. Add the sliced mushrooms and toss until fat is absorbed. Let the mushrooms cook tossing occasionally until the liquid is released again and then cook until liquid evaporates and mushrooms brown. Remove from heat and keep in separate bowl from onions for serving.
Mongolian Burger
Form four patties from the ground bison and salt generously on each side.
Heat duck fat over medium heat in a cast iron skillet and add the patties. Brown each side and cook to desired temperature. Bison is a little redder than beef, we enjoyed it at same temperature as beef burgers (medium well for us).
Put a generous scoop of fried onions on each flatbread disk. Add the burger patties, then a scoop of fried mushrooms. Spoon yogurt over the mushrooms and sprinkle chopped scallions over the top (if desired).