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Bison Burger Recipe

Name: Thyme Kitchen and Craft Beers BISON BURGER Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb ground bison; 0.25 cup shallot, finely minced; 1 tbsp fresh sage, finely chopped; 1 tsp Worcestershire sauce; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tbs neutral oil (canola or vegetable); 1 cup fresh or frozen blueberries; 0.5 cup ketchup; 1 tbsp apple cider vinegar; 1 tbsp brown sugar; 1 tsp yellow mustard; 0.25 tsp smoked paprika; 0.25 tsp salt; 0.5 cup mayonnaise; 1 tbsp fresh sage leaves, finely chopped; 1 tsp lemon juice; 0.5 tsp garlic clove, grated or finely minced; 0.125 tsp salt; 0.125 tsp freshly ground black pepper; 4 slice Swiss cheese slices; 4 piece potato buns, split; 1 tbs butter, softened (for toasting buns); 4 leaf lettuce leaves (butter or romaine), washed and dried; 0.25 cup optional: red onion, thinly sliced

Inspired by Thyme Kitchen and Craft Beer

Time45m

Serves4

Blueberry ketchup, sage aioli, Swiss cheese, lettuce, potato bun

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Bay of Fire Pinot Gris, 2021, TAS

crisp · bright acidity · fruity

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Ingredients

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Bison Patties

1 lb ground bison

1/4 cup shallot, finely minced

1 tbsp fresh sage, finely chopped

1 tsp Original Worcestershire Sauce

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tbs neutral oil (canola or vegetable)

Blueberry Ketchup

1 cup fresh or frozen blueberries

1/2 cup Ketchup

1 tbsp Apple cider vinegar

1 tbsp Brown sugar

1 tsp yellow mustard

1/4 tsp Smoked paprika

1/4 tsp Celtic sea salt

Sage Aioli

1/2 cup Mayonnaise

1 tbsp fresh sage leaves, finely chopped

1 tsp ReaLemon lemon juice

1/2 tsp garlic clove, grated or finely minced

1/8 tsp Celtic sea salt

1/8 tsp freshly ground black pepper

Assembly & Toppings

4 slice Swiss cheese slices

4 piece potato buns, split

1 tbs butter, softened (for toasting buns)

4 leaf lettuce leaves (butter or romaine), washed and dried

1/4 cup optional: red onion, thinly sliced

Method

Bison Patties

Mix

Place ground bison in a large bowl. Add minced shallot, chopped fresh sage, Worcestershire sauce, kosher salt, and black pepper. Gently fold ingredients together with your hands or a spatula until just combined — avoid overmixing to keep patties tender.

Form Patties

Divide mixture into four even portions (about 4 oz each). Form each portion into a patty roughly 3.5–4 inches in diameter and about 3/4 inch thick. Make a slight indentation in the center of each patty with your thumb to reduce doming during cooking.

Cook

Heat a large cast-iron skillet or grill over medium-high heat. Add 1 tablespoon neutral oil and swirl to coat. When shimmering, add patties (do not overcrowd; cook in two batches if needed). Cook undisturbed for 3–4 minutes until a brown crust forms. Flip and cook 3–4 minutes more for medium-rare to medium (internal temp 135–145°F / 57–63°C). During the last 1 minute of cooking, place a slice of Swiss cheese on each patty, cover the skillet with a lid to melt the cheese. Remove patties to a plate and rest 3–5 minutes.

Blueberry Ketchup

Simmer

Combine blueberries, ketchup, apple cider vinegar, brown sugar, yellow mustard, smoked paprika, and 1/4 teaspoon salt in a small saucepan over medium heat. Stir to combine and bring to a gentle simmer.

Reduce heat to low and simmer, stirring occasionally, for 10–12 minutes until blueberries have softened and mixture has thickened slightly.

Blend & Adjust

Remove from heat. Use an immersion blender or transfer to a blender and puree until smooth (leave a few whole berries if you prefer texture). Taste and adjust seasoning with additional salt, vinegar, or sugar as needed. Let cool to warm or room temperature — sauce will thicken further as it cools.

Sage Aioli

In a small bowl combine mayonnaise, chopped sage, lemon juice, grated garlic, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Whisk until smooth and emulsified. Taste and adjust seasoning; add a few more drops of lemon juice if you want brighter acidity. Refrigerate until ready to assemble (can be made up to 1 day ahead).

Assembly & Serving

Toast Buns

Heat a skillet over medium, spread softened butter on cut sides of potato buns, and toast buttered sides in the skillet until golden brown, about 1–2 minutes.

Assemble

Spread about 1 tablespoon of sage aioli on the bottom bun. Place a lettuce leaf on top of the aioli, then set a warm, cheese-topped bison patty on the lettuce. Spoon 1 to 2 tablespoons of blueberry ketchup over the cheese. Add optional red onion if using. Spread a thin layer (about 1 teaspoon) of aioli on the top bun and place on the burger.

Serve

Serve immediately with extra blueberry ketchup and remaining aioli on the side. Recommended sides: fries, sweet potato wedges, or a simple slaw.