Bison Burger Recipe

Prep potatoes

Soak cut potatoes in cold water for 20–30 minutes to remove excess starch; drain and pat completely dry with towels.

First fry (blanch)

Heat oil in a heavy pot or fryer to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry potatoes again in batches for 2–3 minutes until golden and crisp. Drain on a rack or paper towels.

Finish fries

While hot, toss fries with truffle oil, grated Parmesan, chopped parsley and kosher salt. Keep warm in a low oven (200°F / 95°C) until serving.

In a large skillet over medium-low heat, melt 1 tablespoon butter with 1 teaspoon olive oil. Add thinly sliced onion and stir to coat. Cook slowly, stirring occasionally, for 15–20 minutes until soft and deeply golden.

Add the sliced red bell pepper and jalapeño to the skillet. Continue cooking 5–7 minutes until peppers are soft and starting to caramelize.

Stir in brown sugar, balsamic vinegar and 1/4 teaspoon kosher salt. Cook another 1–2 minutes until liquid reduces and mixture is jammy. Remove from heat and set aside.

In a medium skillet over medium-high heat, add 1 teaspoon butter and 1/2 teaspoon olive oil. Add sliced mushrooms and spread into a single layer. Let sit untouched 2 minutes to brown, then stir and continue cooking 4–5 minutes until golden.

Add minced garlic, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook 30–45 seconds until fragrant. Remove from heat and keep warm.

Gently combine ground bison, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1 tablespoon Worcestershire sauce in a bowl. Do not overwork; form into two 6-ounce patties, about 3/4-inch thick and slightly wider than the buns. Make a slight dimple in the center of each patty with your thumb to prevent doming.

Heat a heavy skillet or cast-iron pan over medium-high heat and add 1 tablespoon olive oil. When oil is shimmering and just beginning to smoke, add patties. Cook 3–4 minutes on the first side without moving to develop a crust.

Flip patties and immediately top each with approximately 2 ounces (about half of the sliced Fontina per patty) of Fontina cheese. Cook another 3–4 minutes for medium-rare to medium (internal temp ~130–140°F / 54–60°C). If using thicker patties or preferring more done, cook to desired internal temperature.

If cheese needs help melting, cover the pan with a lid for 30–60 seconds. Remove patties and let rest 3–4 minutes.

While patties rest, spread softened butter on cut sides of brioche buns and toast cut-side down in a skillet over medium heat until golden, about 1–2 minutes.

Assemble each burger: place leaf lettuce on bottom bun, add tomato slices and pickles, then place the bison patty with melted Fontina. Spoon a generous portion of caramelized onions, bell pepper and jalapeño mixture over the cheese, then top with sautéed mushrooms. Season tomatoes lightly with salt and pepper to taste. Cap with top bun.

Serve immediately with a generous portion of truffle fries on the side.