Wild American Bison Burger
Hash Browns & Bacon
Experience the bold, wild flavor of American bison with this towering gourmet burger. Featuring a thick, juicy, pan-seared patty topped with crispy hash browns, smoky bacon, and melted cheese.
Bison offers a leaner, more robust alternative to traditional beef, celebrated for its rich, slightly sweet flavor. This towering burger embraces that wild character, balancing the heavy, juicy patty with the crunch of fried hash browns, smoky bacon, and crisp, fresh vegetables on a toasted, buttered bun.
Ingredients
- 500 g ground bison
- 4 burger buns
- 2 tbsp butter
- 4 slices cheddar cheese
- 2 tomatoes
- 1 red onion
- 1 head lettuce
- 8 slices bacon
- 4 hash brown patties
- to taste salt
- to taste white burger sauce or mayonnaise
Instructions
- 1Brand the buns
A custom iron brand is heated until glowing and pressed firmly against the top of the burger buns. This imprints the shops logo into the bread, adding a professional, charred aesthetic and a slight smoky flavor to the toasted bun.
Tip: Apply firm, even pressure to ensure a clear, consistent logo imprint without burning the entire top of the bun. - 2Form the bison patties
The ground bison meat is weighed into equal portions and placed into a circular metal mold. Use a press to pack the meat firmly, creating thick, uniform patties that hold their shape during the high-heat grilling process.
Tip: Do not overwork the meat when portioning; keep it loose to ensure the patty remains juicy and tender after cooking. - 3Slice the tomatoes
Whole, fresh tomatoes are fed into a commercial vertical slicer. This ensures consistent, uniform slices that provide a perfect, even layer for every burger.
Tip: Keep the tomatoes chilled until the moment they are sliced to maintain their firmness and structural integrity. - 4Slice and prep red onions
Red onions are sliced using a commercial slicer for precision. Immediately after slicing, the onions are placed into a container and covered to maintain moisture and freshness.
Tip: Use a tightly sealed container to store the onions to prevent them from drying out before assembly. - 5Slice the cheese
A large block of cheese is processed through a heavy-duty deli slicer to create thick, consistent slices. Using a machine ensures that the cheese melts evenly across the hot bison patty.
Tip: Ensure the cheese is cold when slicing to prevent it from sticking to the machine blades. - 6Grill the bison patties
The bison patties are placed directly onto a preheated, high-temperature grill. Generously season both sides with salt to enhance the natural flavor of the meat as it sears.
Tip: Listen for a strong sear when the meat hits the grill; avoid moving the patties until a dark, flavorful crust has developed. - 7Slice and butter the buns
The burger buns are carefully sliced open using a sharp knife. A special roller is then used to coat the cut surfaces with butter, preparing them for the griddle to achieve a rich, toasted flavor.
Tip: Ensure an even layer of butter for uniform browning during the toasting process.
