Restaurants›Old Canal Smoke House›Bison Burger Recipe

Bison Burger Recipe

Inspired by Old Canal Smoke House
Time35m
Serves4

Great taste with less fat per ounce than a skinless chicken breast. Topped with lettuce, tomato, dill pickle, onion and your choice of cheddar jack, american, pepper jack or swiss cheese

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Ingredients

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Burgers

Toppings & Buns

Method

Burgers

1

Mix

In a large bowl combine 1 lb ground bison, 2 tbsp fine breadcrumbs, 1 large egg, 1 tsp Worcestershire sauce, 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1 tsp garlic powder. Mix gently with your hands or a fork just until combined — do not overwork the meat to keep burgers tender.

2

Form patties

Divide the mixture into four equal portions (about 4 oz each). Form each portion into a patty about 3/4 inch thick and slightly wider than your buns. Make a shallow dimple in the center of each patty with your thumb to reduce puffing during cooking.

3

Preheat pan or grill

Heat a cast-iron skillet or grill over medium-high heat until hot. Add 1 tbsp neutral oil to the pan and spread to coat. If using a grill, brush the grates lightly with oil to prevent sticking.

4

Cook patties

Place patties on the hot skillet or grill. Cook without pressing for 3 to 4 minutes on the first side until a brown crust forms. Flip and cook 2 to 3 minutes on the second side for medium-rare to medium (internal temperature 130–140°F / 54–60°C). For medium-well, cook an additional 1–2 minutes. Adjust time for desired doneness.

5

Add cheese

About 1 minute before the burgers are done, lay a cheese slice on each patty and cover the pan with a lid (or close the grill) to melt the cheese, about 30–60 seconds.

6

Rest

Remove patties from the heat and let rest on a plate for 3 minutes to allow juices to redistribute.

Toppings & Assembly

7

Prepare vegetables: while burgers cook, slice the tomato into 1/4-inch rounds, thinly slice 1/2 red onion into rings, and separate 4 lettuce leaves. Have 6 dill pickle slices ready.

8

Toast buns: split 4 burger buns and toast cut sides in the hot pan or on the grill for 20–45 seconds until lightly browned. Remove and place on a clean surface.

9

Spread condiments: spread about 1 tsp mayonnaise on each bun bottom and 1 tsp yellow mustard on each bun top, if using.

10

Assemble burgers: place a lettuce leaf on each bun bottom, add a slice or two of tomato, then the cheeseburger patty. Top with 1–2 dill pickle slices and a few rings of red onion. Finish with the bun top.

11

Serve

Serve the bison burgers immediately with your choice of sides (fries, salad, or coleslaw).