Bison Burger 

When you want to "pimp up" a burger, you often think about the toppings, but changing the type of meat also makes a big difference. 😮

A burger made with bison meat, melt-in-your-mouth Swiss cheese and a sauce with a subtle taste of coffee, that's sick! 😍

Bison Burgers are a healthy delicious alternative to beef because they are lower in fat and calories, and full of minerals and micronutrients. Here is a simple recipe for a Bison Burger that is full of flavor and easy to make.

Ingredients

Ground Bison – or ground Elk

Onion or shallot

Garlic cloves

Stone-ground or Dijon mustard

Fresh thyme (or 1 teaspoon dried thyme

 or sub dried Italian herbs.)

Olive oil- optional, but adds moisture.

Serve with your favorite fixings- grilled onions, buns, mayo, mustard, bbq sauce, tomato, lettuce, fermented pickles, pickled onions, melted cheese, etc.

Directions

Mix ground bison with garlic, shallot, fresh thyme, mustard, salt and pepper. Add a tablespoon of olive oil. This is optional but seems to produce a less dry burger. Form into patties that are slightly indented in the centers, for more even cooking. Grill over medium-high heat ( covered) until good grill marks appear, rotating to create hash marks. Move to a cooler part of the grill (or lower the heat)  to cook through to the desired temperature. Make the optional Bison Burger Sauce (Smoky Tangy Mayo) by mixing mayo with smoked paprika and mustard. Smoky, tangy and full of yummy flavor! Build your perfect burger! Grilled onions are also a delicious option! To me, the perfect burger always includes a “pickled element” to help cut the mouthfeel of the fat. Here we are using our homemade fermented pickles, but in a pinch, pickled red onions or quick pickled shallots are a great option too! Together with all the elements, the bison burger tastes, tangy, herby, smoky, earthy and full of umami flavor! And as a side note, my son totally devoured these. Serve the Bison Burgers.

Tip

Because Bison has lower fat content than beef, they often get dry. The secret is not to overcook! Grilling the bun gives a nice toasty texture and flavor!