All-American Double Bison Cheeseburger

All-American Double Bison Cheeseburger
Staff Writer

Ken Goodman Photography

The authors of Wicked Good Burgers justify this All-American recipe by saying "if one of something is good, two is better, right?" We couldn’t agree more. They use their "smash" technique to create a juicy, crispy crust for their bison burgers by adding balls of the meat mixture to the pan and gently smashing them into patties with their spatula.

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Ingredients

For the Special Sauce

  • 1/2  Cup  mayonnaise
  • 2  Tablespoons  ketchup
  • 1  Tablespoon  yellow mustard
  • 1  Tablespoon  cider vinegar
  • 1  Tablespoon  pickle relish
  • 1  Tablespoon  minced shallot
  • 1  Teaspoon  sugar
  • 1/2  Teaspoon  black pepper

For the burgers

  • 2  Pounds  ground bison (ask your butcher for a blend of bison cuts that will yield at 80/20 meat-to-fat ratio)
  • Kosher salt, to taste
  • 2  Tablespoons  vegetable oil, for cooking
  • large potato buns
  • slices yellow deli-style American cheese
  • Jarred sliced pickles, sliced onion, ketchup, mustard, Special Sauce, for garnish

Directions

For the Special Sauce

Combine all of the ingredients together and chill before using. 

For the burgers

 

Divide the ground meat into 8 equal portions and shape each into a ball about the size of a golf ball. Salt the tops of each bison ball.

Heat a skillet over high heat until very hot. If you have an infrared thermometer, the skillet should register at least 500 degrees. Or, test by brushing on a bit of oil. When the skillet starts to smoke, it is ready.

If your skillet is not big enough to accommodate all of the burgers at the same time, cook them in batches. Line a platter with butcher paper or a large piece of a paper grocery bag. (We don’t think paper towels are sturdy enough for this job; they absorb too much moisture and destroy the crust.) Open your windows and/or turn on your oven fan. There’s going to be some smoke!

Place the burgers on the skillet, salted side down. Press gently and cook for 1 minute. After 1 minute, using a sturdy spatula, smash each burger until it is about ¼-inch thick. Salt the tops of the smashed burgers.

Cook for 2 more minutes and then flip the burgers. Lay a piece of American cheese on each burger and cook for 2 more minutes.

 

If cooking in batches, transfer the burgers to the platter. Repeat until all the burgers are cooked. Note that this method cooks the burgers almost through with just a bit of pink in the center. We sacrifice our usual preference for rare-ish meat in order to get that wonderfully crispy exterior. Once you have transferred the burgers to the platter, don’t cover them or put them in the oven. You want to preserve what you worked so hard to achieve.

To serve, place 1 patty on the bottom half of a bun. (If you have some burgers resting from an earlier batch, place them back on the skillet for a minute to warm them up.) Stack another burger on top and garnish with pickles and onion. Spread mustard, ketchup, and Special Sauce on the other bun half, place that on the burger, and serve.

Nutritional Facts

Total Fat
47g
67%
Sugar
3g
3%
Saturated Fat
16g
67%
Cholesterol
213mg
71%
Carbohydrate, by difference
8g
6%
Protein
58g
100%
Vitamin A, RAE
10µg
1%
Vitamin B-12
6µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
77mg
8%
Choline, total
187mg
44%
Fiber, total dietary
1g
4%
Folate, total
18µg
5%
Iron, Fe
6mg
33%
Magnesium, Mg
49mg
15%
Niacin
11mg
79%
Pantothenic acid
1mg
20%
Phosphorus, P
432mg
62%
Selenium, Se
49µg
89%
Sodium, Na
460mg
31%
Water
162g
6%
Zinc, Zn
14mg
100%

Bison Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Bison Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.