Cheyenne Frontier Days Buffalo Burger
A thick, juicy grilled bison patty served on a toasted bun with grilled onions and pepper jack cheese. It's a staple food-stand item at Cheyenne Frontier Days, sold to hungry rodeo crowds every summer.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 540 kcal
Equipment
- •Grill or cast iron skillet
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 30
- carbs
- 32
- protein
- 34
- calories
- 540
Instructions
- 1
Shape the ground bison into 4 patties. Press a slight dimple into the center of each patty.
- 2
Season the patties generously with salt and pepper.
- 3
Melt butter in a skillet over medium heat. Cook sliced onions until soft and caramelized, about 15 minutes, then set aside.
- 4
Preheat a grill or cast-iron skillet to medium-high heat.
- 5
Cook the patties for 4-5 minutes per side. Add the cheese in the last minute to melt.
- 6
Toast the buns lightly on the grill.
- 7
Build each burger with lettuce, tomato, grilled onions, and the cheesy patty.
- 8
Serve immediately while hot.
Chef's tips
Bison is leaner than beef, so cook the patties over medium-high heat. Do not press down on them, or juices will escape.
Storage
Refrigerate cooked patties up to 3 days.
Reheating
Reheat gently in a covered skillet over low heat to avoid drying out.
Common mistakes to avoid
- •Overcooking lean bison past medium, which dries it out
- •Pressing patties with a spatula and losing tasty juices
Serving suggestions
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