Primal Bison Burger Recipe
Tomato-Ginger Jam, Goat Cheese, Basil Mayo, Arugula
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Bison Patty
Tomato-Ginger Jam
Goat Cheese
Basil Mayo
Arugula & Buns
Method
Prepare Tomato-Ginger Jam
- 1
In a medium saucepan over medium heat, combine diced tomatoes, grated ginger, sugar, apple cider vinegar, and salt.
- 2
Simmer, stirring occasionally, until the mixture thickens to a jam-like consistency, about 15-20 minutes. Remove from heat and let cool slightly.
Form and Cook Bison Patties
- 3
Season and form
In a bowl, gently mix ground bison with salt and pepper. Divide into two equal portions and form into patties about 3/4 inch thick, handling meat as little as possible.
- 4
Sear and rest
Heat a skillet over medium-high heat and add 1 tablespoon oil. Sear patties 3-4 minutes per side for medium-rare; adjust to desired doneness. Remove from heat and let rest for a few minutes.
Make Basil Mayo
- 5
Combine sauce
In a small bowl, whisk together mayonnaise, chopped basil, lemon juice (if using), and a pinch of salt until smooth.
Assemble Burger
- 6
Toast buns
Slice brioche buns and toast cut sides in the same skillet until golden.
- 7
Spread Basil Mayo on the bottom bun. Layer arugula over the mayo.
- 8
Crumble or place slices of goat cheese on the cooked patty and set on top of arugula.
- 9
Spread Tomato-Ginger Jam on the top bun and place it over the goat cheese-topped patty.
- 10
Assemble the burger and serve immediately.