Entree: United States – Rocky Mountain West – Bison Burger (Grilled ground bison patty served on a bun with classic toppings)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 35 min

Cook 30 min

Additional 20 min

Total 1 hr 20 min

Ingredients

- 1 lb (454 g) ground bison, formed into four 4-oz (113 g) patties
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) vegetable oil or canola oil for the pan
- 1 large onion, about 8 oz (225 g), thinly sliced (for caramelizing)
- 2 tbsp (30 ml) butter for onions
- 4 burger buns
- 2 tbsp (30 g) butter, softened, for toasting buns
- 4 slices cheddar cheese, about 4 oz (115 g) total
- 4 lettuce leaves
- 1 medium tomato, about 5 oz (140 g), sliced
- 4 tsp (20 g) mayonnaise (optional)
- 2 tsp (10 g) yellow mustard (optional)
- Pickles, as desired

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a bowl, gently combine ground bison with Worcestershire sauce, salt, and pepper; do not overwork. Form into four even patties, about 3/4-inch (1.91 cm) thick.
2. Refrigerate patties 15–20 minutes to firm up while preparing onions.
3. Heat 1 tbsp (15 ml) oil in a skillet over medium heat. Add sliced onion and 2 tbsp (30 ml) butter; cook slowly, stirring occasionally, until deep golden and caramelized, about 20–25 minutes. Remove and keep warm.
4. Meanwhile, heat a heavy skillet or grill over medium-high heat until very hot.
5. Place patties on the hot surface and cook without pressing for about 3–4 minutes per side for medium (adjust time for desired doneness); top each patty with a slice of cheddar during the last minute of cooking to melt. For safety, cook ground bison to an internal temperature you prefer; note bison cooks faster than beef.
6. While patties cook, spread softened butter on cut sides of buns and toast in a separate skillet or on the grill until golden.
7. Assemble burgers: spread mayo and mustard on buns if using, place lettuce on bottom bun, add tomato slice, bison patty with melted cheddar, a generous portion of caramelized onions, pickles if desired, and top bun.
8. Let assembled burgers rest 1–2 minutes, then serve hot with your choice of fries, chips, or a simple salad.

1. In a bowl, gently combine ground bison with Worcestershire sauce, salt, and pepper; do not overwork. Form into four even patties, about 3/4-inch thick.
2. Refrigerate patties 15–20 minutes to firm up while preparing onions.
3. Heat 1 tbsp (15 ml) oil in a skillet over medium heat. Add sliced onion and 2 tbsp (30 ml) butter; cook slowly, stirring occasionally, until deep golden and caramelized, about 20–25 minutes. Remove and keep warm.
4. Meanwhile, heat a heavy skillet or grill over medium-high heat until very hot.
5. Place patties on the hot surface and cook without pressing for about 3–4 minutes per side for medium (adjust time for desired doneness); top each patty with a slice of cheddar during the last minute of cooking to melt. For safety, cook ground bison to an internal temperature you prefer; note bison cooks faster than beef.
6. While patties cook, spread softened butter on cut sides of buns and toast in a separate skillet or on the grill until golden.
7. Assemble burgers: spread mayo and mustard on buns if using, place lettuce on bottom bun, add tomato slice, bison patty with melted cheddar, a generous portion of caramelized onions, pickles if desired, and top bun.
8. Let assembled burgers rest 1–2 minutes, then serve hot with your choice of fries, chips, or a simple salad.