Bison Burger
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
4.9 out of 5 stars
(9)
Ingredients
3 servings
- 1 pound Ground Bison
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup finely chopped onion or shallot
- 1-2 fat clove garlic cloves, finely minced
- 2 teaspoons stone-ground or dijon mustard
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme- or sub dried Italian herbs)
- 1 tablespoon olive oil , optional, but adds moisture.
- 3 tablespoons Mayo
- 2 teaspoons stone-ground or dijon mustard
- 1/2 teaspoon smoked paprika
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Preparation
Step 1
Preheat grill to Medium-High heat. Alternatively, you can pan sear, see notes.
Step 2
Place the ground bison in a bowl and pull it apart with a fork.
Step 3
Sprinkle with salt, pepper, add the onion, garlic, mustard, thyme and olive oil, and mix until thoroughly combined.
Step 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.)
Step 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.
Step 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.
Step 7
To make the Smoky Aioli, simply stir the ingredients together in a small bowl.
Step 8
Assemble your burgers as desired, grilling the buns if you like.
Step 9
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