Entree: Canada – Alberta – Bison Burger

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 5 min

Total 30 min

Ingredients

- 1.5 lb (680 g) ground bison, 80/20 fat ratio preferred
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 ml) Dijon mustard
- 1 small shallot, finely minced — about 1 oz (30 g)
- 1 tbsp (15 ml) canola or neutral oil (for grill or pan)
- 4 brioche burger buns
- 2 tbsp (28 g) unsalted butter, softened (for toasting buns)
- 4 slices sharp cheddar cheese (optional)
- 4 leaves butter lettuce (for serving)
- 1 medium tomato, sliced — about 6 oz (170 g)
- 1/2 small red onion, thinly sliced — about 2 oz (60 g)
- Pickles for serving (optional)

Instructions

1. In a bowl combine ground bison, minced shallot, Worcestershire, Dijon, kosher salt, and black pepper. Mix gently until just combined; divide into 4 equal portions and form into patties about 3/4 inch (2 cm) thick, making a slight indentation in the center of each.
2. Preheat a grill or heavy skillet to medium-high and brush grates or pan with canola oil. Toast buns: spread butter on cut sides and toast on the grill or in a skillet until golden; set aside.
3. Cook patties 3–4 minutes per side for medium-rare to medium (longer if desired), placing cheddar on each patty during the last minute to melt. Internal temperature for medium-rare is about 130–135°F (54–57°C).
4. Rest patties 3–5 minutes. Assemble burgers on toasted buns with lettuce, tomato, red onion, pickles if using, and the cooked bison patty. Serve immediately.