Best 3 Bison Burger Recipes

BISON BURGER WITH GARLIC MAYO AND CARAMELIZED ONIONS

Steps:

• To make the burgers:
• In a large bowl mix the bison, beef sirloin, onions, garlic, and parsley until just combined. Add in the onion powder, garlic powder, seasoning salt, ketchup, Worcestershire, and a few turns of freshly ground black pepper. Add it all to the meat mixture and mix well to combine. Heat a large saute pan over medium-high heat and cook a small portion of the meat. Taste the cooked beef to see if you need to add salt. Add salt to the meat mixture to taste. Divide the meat into 4 evenly portioned round patties and set aside.
• To make the onions:
• Heat the bacon fat over medium-high heat in a large saute pan and add the onions. Cook for 1 minute, then season with salt. Cook the onions, stirring a lot, until they start to turn brown. If the onions start sticking to the pan and turning too dark, pour in a spoonful of water and scrape with a wooden spoon to pull them off the pan. Continue to cook and stir the onions until they're dark brown and caramelized, about 8 to 10 minutes. Turn off the heat and set aside.
• To make the mayonnaise:
• In a bowl, combine the mayonnaise, parsley, garlic, salt, and pepper, to taste and mix well.
• To serve:
• Reheat the large skillet over medium-high heat and drizzle in some olive oil. Heat the olive oil then place the burger patties in the pan. Cook for 3 minutes on each side for medium-rare. Top the burgers with a slice of cheese. To assemble, spread some garlic mayo on the bottom of the toasted bun. Put the burger on the mayo, top with caramelized onions, and then arugula. Cover with a bun top. Stick a toothpick into a cornichon and then stick into the top of the burger and serve.

BARBECUE AND BLUE CHEESE BISON BURGER

Steps:

• Sauté the onions in the olive oil over medium-high heat until translucent. Turn off the heat and let it cool.
• 2 When the onions are cool enough to touch, use your (clean) hands to gently mix them in with the bison burger meat, and add everything else. Do not overwork the meat, it will result in a tough burger. Just gently fold it until the onions, sage, salt and pepper are well mixed inches.
• 3 Form patties with the meat, using about 1/4 to 1/3 of a pound of meat per patty. Here's a tip on making the patty: if you press a slight indentation in the center of each patty it will help keep the burgers in a nice disk shape when cooking. Otherwise the burger will start to get a little egg-shaped as the edges contract from cooking.
• 4 Grill or fry the burgers on medium heat, about 6-7 minutes per side, less or more depending on the thickness of the burger and the heat of the pan/grill, or until the internal temperature is 140°F for medium rare, or 160°F for well done. A note on internal temperature. If you are getting the ground meat from a source you trust (we got ours from Whole Foods) that does their own grinding on site, or you grind your own meat, you can safely cook the burgers rare or medium rare. Otherwise you'll want to cook the burgers until well done. Don't press on your burgers while cooking, and keep the flipping to a minimum. Let the burgers rest about 5 minutes before serving.
• Spread butter on each bun and place in in a hot skillet butter side down for a couple seconds until toasted.
• Mix bleu cheese in mayo and spread on bun.
• add barbecue sauce, lettuce and tomato.

SMOKY BISON BURGER

Steps:

• To make the sauce, combine ketchup with ground chile, molasses, vinegar, Worcestershire sauce, garlic, onion powder, salt, cumin and mustard.
• Whisk well and set aside.
• To prepare burgers, mix the ground bison with seasonings in a large bowl.
• Shape 8 patties of equal size and brush each with half of the olive oil.
• In a large skillet, add reserved olive oil and heat until smoking over medium-high heat.
• Cook 4 patties, covered, for 5 minutes. Turn and cook another 5 minutes, covered. (Add cheese, if desired, for the last 1 minute of cooking.)
• Remove to a warm platter and cover while you cook the remaining patties.
• Keeping the skillet warm, brush the buns with olive oil and toast on either side for about 10 to 15 seconds.
• Assemble burgers by placing cooked patties on bun bottoms, topping with smoky sauce and pickles, along with desired burger toppings.