The 406 Smash Bison Burger Recipe

Mix and form

In a large bowl combine ground bison, breadcrumbs, beaten egg, Worcestershire sauce, garlic powder, onion powder, 1 tsp kosher salt, and 3/4 tsp black pepper. Gently mix with your hands or a spoon until just combined — avoid overworking. Divide mixture into 4 equal portions (about 5 oz each). Form into patties about 3/4 inch thick, making a slight indentation in the center of each patty to prevent puffing while cooking.

Cook patties

Heat a large cast-iron skillet or griddle over medium-high heat. Add 2 tablespoons neutral oil and let it shimmer. Add patties (do not overcrowd; cook in batches if needed). Cook about 3-4 minutes on the first side without moving until a brown crust forms. Flip and reduce heat to medium. Cook another 3-4 minutes for medium-rare to medium (internal temp 130-140°F / 54-60°C). In the last 1-2 minutes of cooking, top each patty with a slice of smoked gouda and cover the pan with a lid or foil to melt the cheese. Remove patties to a plate and tent with foil to rest for 5 minutes.

While patties rest, make the huckleberry barbecue sauce. In a small saucepan combine 3/4 cup prepared barbecue sauce, 1/4 cup huckleberry preserves, 1 tablespoon apple cider vinegar, 1 tablespoon brown sugar, 1/2 teaspoon smoked paprika and 1/2 teaspoon hot sauce (if using). Warm over medium-low heat, stirring until preserves dissolve and sauce is glossy, about 4-5 minutes. Taste and adjust balance with more vinegar for tang or more preserves for sweetness. Keep warm on low.

Batter prep

Pour 1/2 cup flour and 1/4 cup cornstarch into a shallow bowl. Whisk in 1/4 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp pepper. In a separate bowl whisk the egg with 1/2 cup cold sparkling water until combined. Add the wet mixture to the dry and stir until a slightly lumpy batter forms. Keep batter cold in the refrigerator while heating oil.

Fry pickles

Heat 2 cups vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C). Pat pickle slices dry with paper towels. Working in small batches, dip each pickle slice into the batter, letting excess drip off, then carefully place into hot oil. Fry until golden and crisp, about 1.5–2 minutes per side. Use a slotted spoon to transfer to a wire rack or paper towel-lined plate. Immediately season with a light sprinkle of salt. Repeat until all pickles are fried.

Toast buns and mayo mix

Combine 1/2 cup mayonnaise with 1 tablespoon yellow mustard and 2 tablespoons of the warm huckleberry barbecue sauce; mix until smooth (this is a tangy huckle-mayo). Spread softened butter on bun cut sides. Toast buns on a skillet or griddle over medium heat until golden, about 1-2 minutes.

Build the burger

Spread a generous layer of the huckle-mayo on the bottom bun. Place a lettuce leaf (if using) then the rested bison patty with melted smoked gouda. Spoon 1–2 tablespoons of warm huckleberry barbecue sauce over the cheese. Top with 3 crispy fried pickles per burger and a few thin red onion slices if desired. Spread a little plain mayonnaise on the top bun or more huckleberry barbecue sauce, then close the burger. Serve immediately.

Serve each burger with extra huckleberry barbecue sauce on the side for dipping and any additional pickles. Leftover sauce keeps refrigerated for up to 1 week. Enjoy this bold Montana-style bison smash with fries or a simple slaw.