Bison Burger, Who Knew it could be so tasty?
I love burgers and I am always thinking about combinations that will make the next one more memorable than the last. The thought process behind the creation of this burger was slightly backwards. I came up with the idea of Granny Smith Apple Pickles and wanted a burger to go with them.
The process went something like this…
Apple Pickles, I bet that would be great. Hmmm, what goes with apples? CHEESE, Cheddar Cheese. How about smoked cheddar? Great idea. Beef? no Chicken, to light to stand up to the strong flavors. I know, Bison, haven’t done that one before. And Viola! A recipe was born. If you are curious, this happens to me a lot around 3 am. What do you wake up thinking about? I bet its not food!
Let the cr-eating begin.
I had never worked with bison so the first think I did was search the internet. Shocking, I know. The first place I landed with on the Bison Councils Website, a great source of information. The Bison Council Website
I learned that Bison is a leaner meat and the moisture needed to be protected. I have a habit of adding butter to the middle of my burgers and I knew this technique would work beautifully. Also recommended, was spraying the outside of the burger with olive oil. I chose to fry in bacon fat instead, it worked 🙂
Because I am blessed with time and the love of cooking, I make most of the food we eat from scratch. I do this for two reasons, 1. It tastes great and 2. I like to know what I’m eating. This is my personal preference and my encouragement is to do what works for you! There is no judgement here. I am much more interested in getting people back into the kitchen and sharing meals with family and friends, creating lasting memories one bite at a time.
Back to the Bison Burger
Components to this masterpiece:
Smoked Cheddar Cheese
1 lb Ground Bison
4 Good Quality Hamburger Buns
Cut compound butter into 1/4 inch thick disks. Divide bison into 4 equal portions. Form each burger patty around a disk of butter, making sure the butter is surrounded.
Cook Bacon to your desired crispness. Save fat.
Heat the bacon fat in a cast iron skillet. Add burgers, cooking for 3-4 minutes on each side. Cook to an internal temperature of about 145°, more if you like well done meat. Add slices of the smoked cheddar before burgers are cooked all the way, giving the cheese time to melt.
While burgers are cooking, butter each side of the bun with the cilantro lime compound butter and toast.
Spread a layer of the campfire mayonnaise on both the top and bottom bun. Add burger, slices of pickled granny smith apples and as much bacon needed to make you smile.
Grab a napkin or three and…