When its summer in Bozeman Montana, Bison burgers top the list of best grillables. This recipe is from Food & Wine Magazine’s 10 Favorite Burger Recipes

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Bacon Cheddar Bison Burger
Course Main Dish
Cook Time 30 minutes
Servings
servings
Ingredients
Tarragon Russian Dressing
  • 1/2 cup mayonnaise
  • 1/3 cup ketchup
  • 1 Tbsp red wine vinegar
  • 1 Tbsp grated onion
  • 1 Tbsp chopped parsley
  • 1 Tbsp chopped tarragon
  • 1 tsp Worcestershire sauce
Bison Burger
  • 12 slices thickly sliced bacon
  • 1 1/3 lbs ground Bison
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground pepper
  • 2 Tbsp unsalted butter melted
  • 6 slices sharp cheddar cheese
  • 6 hamburger buns split and toasted
  • 6 iceberg lettuce leaves
  • 6 slices tomato
  • 6 slices red onion
Course Main Dish
Cook Time 30 minutes
Servings
servings
Ingredients
Tarragon Russian Dressing
  • 1/2 cup mayonnaise
  • 1/3 cup ketchup
  • 1 Tbsp red wine vinegar
  • 1 Tbsp grated onion
  • 1 Tbsp chopped parsley
  • 1 Tbsp chopped tarragon
  • 1 tsp Worcestershire sauce
Bison Burger
  • 12 slices thickly sliced bacon
  • 1 1/3 lbs ground Bison
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground pepper
  • 2 Tbsp unsalted butter melted
  • 6 slices sharp cheddar cheese
  • 6 hamburger buns split and toasted
  • 6 iceberg lettuce leaves
  • 6 slices tomato
  • 6 slices red onion
Instructions
  1. In a medium bowl, whisk the mayonnaise with the ketchup, red wine vinegar, onion, parsley, tarragon and Worcestershire sauce. Cover and refrigerate.
  2. In a large skillet, cook the bacon over moderately high heat, turning once, until crisp, about 6 minutes. Drain and cut the bacon into large pieces.
  3. Light a grill and fill a large bowl with ice water. Gently mix the ground chuck with the ground sirloin, salt and pepper. Form the meat into six 4-inch patties, about 1 1/4 inches thick. Submerge the patties in the cold water and let soak for 30 seconds. Immediately transfer the burgers to the grill and brush with some of the melted butter. Grill over high heat for 9 minutes for medium-rare meat, turning once or twice and brushing occasionally with butter. Top the burgers with the cheese during the last minute of grilling and let melt.
  4. Spread the Russian dressing on the buns. Set the lettuce leaves and tomato slices on the bottom halves and top with the burgers, red onion and bacon. Close the burgers, cut in half and serve right away.
By | 2018-08-02T18:56:19+00:00 August 2nd, 2018|Recipe|0 Comments