Rodeo Bison Burger
A juicy ground bison patty served on a toasted bun with classic fixings, a lean, flavorful alternative to beef sold at rodeo concession stands across the state.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 470 kcal
Equipment
- •Grill or cast iron skillet
Nutrition
Per serving, approximate
- Calories
- 470 kcal
- fat
- 26
- carbs
- 30
- protein
- 30
- calories
- 470
Instructions
- 1
Divide the ground bison into 4 portions. Shape each portion gently into a patty without overworking the meat.
- 2
Season both sides generously with salt and pepper.
- 3
Heat a grill or cast-iron skillet over medium-high heat.
- 4
Cook the patties 3 to 4 minutes per side. Add cheese in the last minute if using.
- 5
Spread butter on the buns and toast them lightly.
- 6
Assemble the burgers with lettuce, tomato, and onion.
- 7
Serve immediately while hot.
Chef's tips
Handle the ground bison gently. Cook it to medium at most, because it is leaner than beef and dries out quickly.
Storage
Refrigerate cooked patties up to 3 days.
Reheating
Reheat gently in a covered skillet over low heat to retain moisture.
Common mistakes to avoid
- •Pressing down on the patties while cooking, which squeezes out the juices
- •Overcooking past medium, which dries out the lean meat
Serving suggestions
Cooked Rodeo Bison Burger?
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