Great American Bison Burger Recipe

Make sauce

In a small saucepan over medium heat combine stout, ketchup, brown sugar, apple cider vinegar, Dijon, Worcestershire, smoked paprika, minced garlic, salt, and pepper. Stir to combine and bring to a gentle simmer.

Reduce heat to low and simmer, stirring occasionally, until thickened slightly, about 10–12 minutes. Taste and adjust seasoning. Remove from heat and keep warm or refrigerate if making ahead (reheat gently before serving). Yields enough for 2 burgers with extra.

Prep onions

Peel the onion and slice very thinly (use a mandoline if available) into rings. Separate rings into individual strands and pat dry with paper towel to remove excess moisture.

Batter and fry

In a medium bowl whisk together flour, cornstarch, paprika, salt, and pepper. Add cold sparkling water and whisk until a smooth, slightly thick batter forms. Heat vegetable oil in a heavy skillet or deep fryer to 350°F (175°C). Toss onion strands in the batter to coat lightly (work in batches), then carefully add to hot oil and fry until golden brown and crisp, about 2–3 minutes per batch. Use a slotted spoon to transfer to a paper-towel-lined tray and season immediately with a pinch of salt. Keep warm or re-crisp in a 350°F (175°C) oven for 3–4 minutes before serving.

Form patties

Place the ground bison in a bowl. Add kosher salt, black pepper, and Worcestershire sauce. Gently combine with your hands—do not overwork. Divide into two equal portions and form into 3/4-inch thick patties slightly wider than the rolls (they will shrink as they cook). Make a shallow thumb indentation in the center of each patty to help them cook flat.

Cook patties

Preheat a cast-iron skillet or griddle over medium-high heat and add 1 teaspoon vegetable oil, spreading to coat. When the pan is very hot, place patties in the skillet. Cook without moving until well-browned, about 3–4 minutes. Flip and cook another 3 minutes for medium-rare to medium (bison is lean; target 140–145°F/60–63°C for medium). During the last 60–90 seconds of cooking, place a slice of cheddar on each patty and cover the pan briefly to melt the cheese.

Toast rolls

Split the rosemary ciabatta rolls. Butter the cut sides lightly. Toast cut-side down in a hot skillet or under a broiler until golden and crisp, about 1–2 minutes.

Assemble burgers

Spread about 1–2 tablespoons of the stout BBQ sauce onto the bottom half of each roll. Place a small handful of lettuce or arugula on the sauce, then the cheddar-topped bison patty. Add a couple slices of tomato, then a generous pile of onion straws. Spoon an additional 1 teaspoon of BBQ sauce on top of the onion straws if desired. Crown with the top half of the roll.

Serve immediately with extra stout BBQ sauce on the side. Recommend pairing with fries or a crisp salad.