Bison Green Chile Burger
A lean bison patty topped with roasted green chile and pepper jack, combining Colorado's ranching heritage with its love of green chile.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 540 kcal
Equipment
- •Grill or skillet
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 30
- carbs
- 30
- protein
- 36
- calories
- 540
Instructions
- 1
Shape the ground bison into 4 patties. Make them slightly wider than your burger buns.
- 2
Sprinkle salt and pepper generously over both sides of each patty.
- 3
Heat your grill or skillet over medium-high heat.
- 4
Cook the patties for about 3 minutes per side for medium.
- 5
In the last minute, top each patty with roasted green chile strips and pepper jack to melt.
- 6
Toast the buns lightly on the grill or skillet.
- 7
Spread mayonnaise on the buns. Put the burgers together with lettuce and tomato if using.
- 8
Serve right away while the chile and cheese are hot.
Chef's tips
Bison is very lean, so cook it a bit less than beef to keep it juicy, and never press down on the patties.
Storage
Best eaten fresh; store leftover cooked patties up to 2 days refrigerated.
Reheating
Reheat gently in a covered skillet over low heat to avoid further drying.
Common mistakes to avoid
- •Overcooking the bison past medium, which makes the meat dry.
- •Pressing down on the patties with a spatula and losing the juices.
Serving suggestions
Cooked Bison Green Chile Burger?
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