Bison Burger
Bison Burger
Ingredients
- 1 pound Ground Bison
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup finely chopped onion or shallot
- 1-2 cloves garlic, finely minced
- 2 teaspoons stone-ground dijon mustard
- 1 tablespoon fresh thyme
- 1 tablespoon olive oil
- 3 tablespoons Mayo
- 2 teaspoons stone-ground dijon mustard
- 1/2 teaspoon smoked paprika
Instructions
- 1
Preheat grill to Medium-High heat. Alternatively, you can pan sear, see notes.
- 2
Place the ground bison in a bowl and pull it apart with a fork.
- 3
Sprinkle with salt, pepper, add the onion, garlic, mustard, thyme and olive oil, and mix until thoroughly combined.
- 4
With damp hands, form into 3 or 4 patties, 3/4 inch thick, that are slightly thinner in the middle. At this point you could wrap in parchment and refrigerate for later.
- 5
Grease the grill grate well. Place the patties on the hot grill, along with onions if grilling. Cover and give them a good sear, 3-4 minutes on each side, rotating halfway though, to give them crosshatch grill marks. Use a thin metal spatula to flip over.
3 min - 6
Cook to desired temperate. Burgers are cooked to medium-rare when they reach an internal temp of 140F-145F, cooked to medium at 150F, and cooked to well done at 155F-160F. Let rest 10 minutes, covered in foil.
10 min - 7
To make the Smoky Aioli, simply stir the ingredients together in a small bowl.
- 8
Assemble your burgers as desired, grilling the buns if you like.
Nutrition
Per serving
