Grilled Bison, Beef & Pork Burger Recipe

Mix and form patties

In a large bowl combine ground bison, ground beef, and ground pork. Sprinkle house spice rub, kosher salt, and black pepper evenly over the meat. Gently mix with your hands until just combined — do not overwork. Divide into one 10–12 oz combined portion (or adjust if making multiple burgers) and form into a patty about 3/4-inch thick with a slight dimple in the center to promote even cooking.

Chill (optional)

Place formed patty on a plate, cover, and refrigerate for 15–30 minutes to help it hold its shape while cooking and to let the seasoning settle.

Make the aioli

In a small bowl combine mayonnaise, minced garlic, lemon juice, Dijon mustard, and 1/8 tsp salt. Whisk until smooth. Taste and adjust acidity or salt. Refrigerate until assembly.

Prepare toppings

Slice tomato into 1/2-inch rounds and keep chilled. Rinse and pat dry butter lettuce leaves. Arrange havarti slices, dill pickle slices, and crispy fried onions so they are ready to assemble when burger is cooked.

Prepare hand cut fries

Wash and peel (optional) the russet potato. Cut into 1/4- to 3/8-inch matchsticks. Rinse the cut fries under cold water until the water runs clear to remove excess starch. Pat completely dry with kitchen towels. In a heavy-bottomed pot or Dutch oven, heat vegetable oil to 300°F (150°C) for the first blanch. Fry the potatoes in batches for 4–5 minutes until soft but not colored. Remove and drain on a rack or paper towels. Increase oil temperature to 375°F (190°C). Fry the blanched fries again in batches until golden and crisp, about 2–3 minutes. Drain on paper towels and immediately season with 3/4 tsp fine sea salt and 1/8 tsp black pepper. Keep warm in a low oven (200°F/95°C) if needed.

Toast the buns

While fries are finishing, preheat a grill or heavy skillet to medium-high. Butter the cut sides of the bun and toast, butter-side down, on the grill or skillet until golden, about 1–2 minutes. Set aside.

Grill the patty

Preheat grill or cast-iron skillet to medium-high heat (around 400°F/200°C). Lightly oil the grate or skillet. Place the chilled patty on the hot surface. Cook undisturbed for 3–4 minutes to develop a crust. Flip and cook another 3 minutes for medium-rare to medium (adjust time for desired doneness). In the last 60–90 seconds of cooking, place havarti slices on the patty, close grill lid or cover skillet to melt the cheese. Remove patty and let rest for 2 minutes.

Assemble the burger

Spread about 1 tablespoon of aioli on the bottom bun. Place butter lettuce leaves on the aioli, add the rested cheese-topped patty, top with tomato slices and dill pickle slices, then sprinkle crispy fried onions on the tomato. Spread 1 tablespoon aioli on the top bun and close the burger. Serve immediately with the hand cut fries on the side.