Get ready to embark on a culinary adventure with a bold twist on a classic favorite. In this recipe, let’s go to the rugged plains of the Wild West with Western Bison Burgers that combine the rich, lean flavors of bison meat with the irresistible crunch of crispy onions. To top it all off, we’ll add a drizzle of whisky mayo for a touch of sophistication. So, put on your cowboy boots, and let’s fire up the grill!
Ingredients for Western Bison Burgers
- Ground Bison
- Worcestershire sauce
- Onion
- Flour
- Mayo
- Whisky
- Dijon Mustard
- Vegetable Oil
- Spices and Seasonings
- Pepper Jack Cheese
- Pickles
- Lettuce Leaves
- English Muffins
Now you might see English muffins on the ingredient list and start to question if this recipe is for you. Don’t! First of all, English muffins provide the perfect vessel for burgers. They hold in the toppings while not throwing off the all-important meat-to-bread ratio.
I first ate a burger on an English muffin at The Bird in Jackson Hole, Wyoming. It’s the only way they serve their burgers! And maybe it was the bison, or maybe it was starting to plan a trip back to the old haunts that helped me come up with this dish.
Or maybe it’s just burgers in general that remind me of Jackson. This is not my only burger recipe to reference this beautiful part of the West.
Tips for Cooking Western Bison Burgers
- Do not overcook! I say this in every game recipe, but everyone (including me) can always use a reminder. Bison is like other game… lean and overcooking will cause the burger to dry out.
- Keep it cold. Unlike steaks, you want to keep your bison patties cold until you are ready to cook them.
- Don’t smash the patties. I know smash burgers are super popular right now, but bison smash burgers really don’t work due to the lack of fat in the meat.
This bison burger is an explosion of both flavors and textures. First is the tender game flavor of the bison. It is similar to beef, but in my opinion slightly sweeter. Next is the mayo’s richness with a splash of whisky for a nutty component. The onions add acidity and also that ever-so-important crunch.
If you making the crispy onions is too much at camp, there are a couple of shortcuts. Simply skip the breading and saute them in some oil or butter. Or, if you must have that crunch, go the “green bean casserole route” and use the shelf-stable crispy onions out of the bag.
Western Bison Burgers FAQs
- What temperature should you cook bison burgers?
I suggest an internal temperature between 125 and 130 degrees F. This will give you a medium to medium rare, pink center and keep things juicy! - How do bison burgers compare to beef burgers?
Bison burgers can be considered healthier. Firstly, as bison is a leaner mean, the burger can be lower in both fat and calories. But healthy eating kinda goes out the window in this recipe, where we add both cheese and mayo! The top reason I like bison burgers is the tender nature of this game meat. - Where can I find ground bison meat?
Ground bison can now be found at most grocery store chains. However, if you are looking for a purveyor closer to the source, check out Force of Nature or Jackson Hole Meat Co.
Whether you are in the West or the North, South or East, this Western Bison Burger with Crispy Onions and Whisky Mayo is a true taste of the Wild West. If you make it, don’t forget to share your comments below!
Western Bison Burger with Crispy Onions and Whisky Mayo
Ingredients
For the Bison Patties…
- 1 1/2 lbs ground bison
- 1 tsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp olive oil
- salt and pepper to taste
For the Crispy Onions…
- 1 large onion thinly sliced
- 1/2 cup flour
- 1 tsp paprika
- vegetable oil for frying
- salt to taste
For the Whisky Mayo…
- 1 cup mayonnaise
- 3 tbsp whisky
- 1 tbsp Dijon mustard
- 2 tsp honey
For assembly…
- 4 slices pepper jack cheese
- 4 English muffins lightly toasted
- 8-10 pickle slices
- 4-8 leafs lettuce
Instructions
- Start a camp fire or heat your grill to medium-high heat.
- In a bowl, combine the ground bison meat, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix gently but thoroughly to incorporate the flavors. Divide the mixture into four equal portions and shape them into patties, slightly larger than the English muffins. Chill for 5-10 minutes before cooking.
- Next, prepare the crispy onions. Combine the flour, paprika, and a pinch of salt. Toss the thinly sliced onions in the flour mixture until they are well coated.
- On campstove, heat vegetable oil in a deep skillet or pot to approximately 350°F (175°C). Carefully add a handful of the coated onions at a time and fry them until golden brown and crispy. Remove the onions with a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil. Repeat until all onions are fried.
- For the mayo, whisk together the mayonnaise, whisky, Dijon mustard and honey until smooth and well combined.
- Cook bison patties for 3-5 minutes per side. Add cheese in the last 2 minutes of cooking.
- Assemble the burgers by spreading a generous amount of whisky mayo on the bottom half of each muffin. Place a bison patty on top, followed by lettuce leaves, pickle slices, and a handful of crispy onions.
Did you make this recipe?
Please let me know how it turned out for you! Tag @bewildeats on Instagram and hashtag it #bewildeats.
Very tasty!