📝 About This Recipe
Experience the rugged elegance of the American West with this lean, flavor-packed bison burger. Because bison is significantly leaner than beef, this recipe focuses on preserving moisture while highlighting the meat's naturally sweet and earthy profile. Topped with melt-in-your-mouth caramelized onions and a zesty chipotle aioli, this burger elevates fast-food comfort to a gourmet culinary experience.
🥗 Ingredients
The Patties
- 1.5 pounds Ground Bison (cold, preferably 90/10 lean-to-fat ratio)
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Garlic Powder
- 1 teaspoon Kosher Salt (plus more for seasoning)
- 1/2 teaspoon Black Pepper (freshly cracked)
Caramelized Onions
- 2 large Yellow Onions (thinly sliced)
- 2 tablespoons Unsalted Butter
- 1 teaspoon Balsamic Vinegar
Chipotle Aioli
- 1/2 cup Mayonnaise (high quality)
- 1 tablespoon Chipotle in Adobo (finely minced)
- 1 teaspoon Lime Juice (freshly squeezed)
Assembly
- 4 pieces Brioche Buns (split and toasted)
- 4 slices Smoked Gouda Cheese
- 1 cup Arugula (baby leaves)
- 1 large Tomato (sliced into thick rounds)
👨🍳 Instructions
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1
Start the caramelized onions: Melt butter in a large skillet over medium-low heat. Add sliced onions and a pinch of salt.
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2
Cook onions slowly, stirring occasionally, for 25-30 minutes until they are a deep golden brown. Stir in balsamic vinegar at the end and set aside.
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3
While onions cook, prepare the aioli by whisking together mayonnaise, minced chipotle, and lime juice in a small bowl. Cover and refrigerate.
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4
In a large mixing bowl, gently combine the cold ground bison, Worcestershire sauce, garlic powder, salt, and pepper. Do not overwork the meat, as this leads to a tough burger.
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5
Divide the meat into 4 equal portions and shape into patties about 3/4-inch thick. Press a slight thumbprint indentation into the center of each patty to prevent bulging during cooking.
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6
Preheat a cast-iron skillet or outdoor grill to medium-high heat. Lightly oil the surface.
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7
Place patties on the heat. Sear for 3-4 minutes on the first side without moving them to develop a deep, caramelized crust.
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8
Flip the patties. Immediately place a slice of smoked gouda on each burger.
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9
Cook for another 3-4 minutes. Bison is best served medium-rare to medium (internal temp of 135°F to 145°F); cooking it to well-done will make it dry.
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10
While the meat rests for 2-3 minutes, lightly toast the brioche buns in the skillet or on the grill until golden.
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11
Spread a generous tablespoon of chipotle aioli on both the top and bottom toasted buns.
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12
Layer the bottom bun with a handful of arugula and a slice of tomato.
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13
Place the cheesy bison patty on top of the tomato, then crown with a heap of caramelized onions.
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14
Close the burger with the top bun and serve immediately while the juices are flowing.
💡 Chef's Tips
Bison is leaner than beef, so aim for medium-rare to keep it juicy; avoid overcooking at all costs. Handle the meat as little as possible to maintain a tender, airy texture. Always use a cast-iron skillet if cooking indoors to get that essential 'fast food' crust. If the bison is too lean, you can fold in one tablespoon of ice-cold grated butter to the raw mix for extra moisture. Let the patties rest for 3 minutes before serving so the juices redistribute throughout the meat.
🍽️ Serving Suggestions
Serve with sweet potato fries seasoned with smoked paprika. A crisp, cold IPA or a robust Amber Ale pairs perfectly with the gamey notes of bison. Pickled jalapeños on the side add a nice acidic crunch. For a lighter side, try a vinegar-based coleslaw with green apples.