Ingredients
Caramelized Onions
- 1 Tbsp extra-virgin olive oil
- 3 medium red onions, thinly sliced
- ¼ tsp kosher salt
Creme Dijon Sauce
- ½ cup nonfat plain Greek yogurt
- 1-2 Tbsp Dijon mustard
Bison Burgers
- 2 pounds ground bison or 90% lean ground beef
- 2 Tbsp extra-virgin olive oil
- 1 Tbsp Worcestershire sauce
- 1 Tbsp Dijon mustard
- 1 tsp kosher salt (divided)
- ½ tsp ground black pepper
- Canola oil for grilling
Assembly
- 6 slices sharp white cheddar cheese (or 4 slices for larger burgers)
- 6 medium whole grain or brioche buns (or 4 for larger burgers)
- Lettuce and tomato
Instructions
- Caramelize the Onions: Heat olive oil in a large sauté pan over medium-high heat. Add sliced onions and ¼ tsp kosher salt. Cook until onions soften and start browning, about 8 minutes, then reduce heat to low. Cook, stirring occasionally, until onions are very soft and caramelized, about 15-20 more minutes. Remove from heat.
- Make the Creamy Dijon Sauce: In a small bowl, combine Greek yogurt and 1-2 tablespoons Dijon mustard depending on how zippy you like the sauce. Set aside.
- Prepare the Burger Patties: In a large bowl, place ground bison. Add 2 tablespoons olive oil, Worcestershire sauce, Dijon mustard, ½ teaspoon kosher salt, and black pepper. Gently stir with a fork to mix without compacting the meat to keep burgers tender.
- Shape and Season Patties: Form the meat mixture into six equal-sized patties (~3½ inches each). Season the outside of each patty with the remaining ½ teaspoon salt and lightly brush with canola oil to prevent sticking.
- Cook the Burgers: Heat a gas or charcoal grill to medium-high (375-400°F) or preheat a cast iron skillet on stovetop to medium-high heat. Cook patties for about 4 minutes on the first side until slightly charred. Flip and cook an additional 3-4 minutes until internal temperature reaches 130-135°F for medium rare. Avoid overcooking to keep burgers moist.
- Add Cheese: Place cheddar slices on burgers during the last minute of cooking to allow cheese to melt overlaying the patties.
- Toast the Buns (Optional): If desired, toast the burger buns on a baking sheet in the oven at 350°F for 5-7 minutes until warm and lightly crispy.
- Assemble the Burgers: Spread bottom buns generously with the creamy Dijon sauce. Layer on lettuce, tomato, the cheese-topped burger patty, and caramelized onions. Top with the bun crown.
- Serve and Enjoy: Present your flavorful bison burgers immediately and savor every bite with all the delicious toppings and sauces.
Notes
- Use ground bison for a leaner, richer-tasting burger; 90% lean ground beef is a good substitute if bison isn't available.
- Handle the meat gently to avoid dense, tough patties—use a fork rather than your hands when mixing.
- Internal temperature is key; 130-135°F ensures medium-rare juicy burgers. Use a meat thermometer for accuracy.
- Caramelized onions add sweetness and depth but require some patience—don’t rush the low and slow cooking step.
- Adjust Dijon mustard quantity to your taste preference in the sauce for more or less tanginess.
- Canola oil brushing on patties prevents sticking during grilling or cooking in the skillet.
- For a twist, swap cheddar cheese for other sharp cheeses like smoked gouda or pepper jack.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
