It’s that time of the year again. May is Burger Month! I’m super excited to be participating for my 3rd year! Remember my Avocado Overload Chicken Nacho Burger 2017? And last year, my burger was one of my favorite recipes of the year, The Heavenly Hangover-Helper Breakfast Burger. Still love those hash brown buns!!
Whelp! This year I think I have created my best burger yet!
Introducing the Bison Atomic Fireburger with Sweet Potato Tots Waffle Bun!
Yes. You read that correctly. Sweet Potato Tot Waffle Buns. So. Flipping. Delicious.
Doesn’t that burger look incredible?!? Definitely worthy of #BurgerMonth!
This burger has something for everyone… well, unless you don’t eat bison, pork, dairy, or spicy foods, then you are SOL. haha But everyone else is going to love it!
I am a big fan of spicy foods. When I order Indian food (my favorite!) I always ask to have my dish made extra spicy. Every time I do I get the same question… “Indian Spicy or American Spicy?” and I always reply “Indian Spicy, please!!” And the server is always surprised that I don’t cry from the heat of the dish.
I love bold, zesty flavors so I wanted to create a extra-spicy burger that lived up to the name Atomic Fireburger. And I think I did just that.
Between the cajun seasoning, Cabot Fiery Jack cheese stuffing, and the flaming hot Yancey’s Fancy Habanero & Jalapeno cheddar (I really wanted to try their Ghost Pepper cheese but my girls vetoed that!) my burger has been deemed worthy of the name Atomic Fireburger.
There is no reason to be scared though… because the toppings help balance out the spice. The cooling properties of the lettuce, tomato, and avocado help keep your mouth from spontaneously combusting.
I especially LOVE the dimension brought to the burger from the Red Duck Sweet Mustard Peppercorn BBQ sauce!
To be honest, I didn’t’ think I was going to like the sauce. I’m not really a fan of the Carolina-style sauces (please don’t make me move, I do LOVE North Carolina). But because I was sent a bottle of the sauce I felt obligated to at least taste it.
OMGoodness! It is luscious! “Made with ingredients you can pronounce, this mustard-based South Carolina style sauce is layered with pepper, honey, and apple cider vinegar for a complex balance of flavors.”
My 18 yo who is a self-proclaimed barbecue sauce “aficionado” declared it her favorite sauce ever–only complaining that is was not a thick as the sauces she is used to. But she was willing to let that slide and just grab some extra napkins.
I hope you like my Bison Atomic Fireburger with Sweet Potato Tots Waffle Bun as much as I did!
I had so much fun taste-testing this burger… almost as much as my KIDS! They especially loved the sweet potato tater tot bun.
Want to add some spice to your life? Then check out this Bison Atomic Fireburger with Sweet Potato Tots Waffle Bun, created for @girlcarnivore's #BurgerMonth by North Carolina blogger Kate Kelly from Life of a Ginger. This exquisite burger takes you for 0 to OMG in just seconds!
- 2 pounds ground bison
- Generous shakes of Bone Suckin' Cajun Seasoning & Rub, I used roughly 1 1/2 tablespoons
- Freshly-ground black pepper, about 1/2 tsp
- Cabot Fiery Jack shredded cheese
- Red Duck Sweet Mustard Peppercorn BBQ Sauce
- Yancey's Fancy Habanero & Jalapeno (or Ghost Pepper if you are feeling brave) Cheddar, sliced
- Break up the bison into small chunks, spread out evenly on a baking sheet or in a bowl and sprinkle with Bone Suckin' Cajun Seasoning and freshly-ground black pepper. Mix with your hands until the seasoning is incorporated.
- Shape the ground bison into 8 patties, about 4-5" in diameter, and no more than 1/2 to 1/3 inch thick. (This is important because the burgers are stuffed with cheese. You want them to cook evenly.)
- Place a good-sized amount of Cabot Fiery Jack cheese in the middle of the patty and then top with a second patty. Pinch shut around the sides and set burger aside on a plate. Continue for the remaining 3 burgers.
- Cover loosely with plastic wrap and refrigerate for a minimum of 2 hours, up to overnight. This allows the the meat to set and flavors to meld.
- Heat grill pan to medium high and add cooking oil*. When pan is hot add your burgers. Cook for approximately 4 minutes then flip over and cook for another 3-4 minutes. On the last minute of cooking add a slice of Yancey's Fancy Habanero & Jalapeno cheddar.
- Serve hot with all the fixins.
- Preheat your grill to medium-hot, between 475-500 degrees F, brush the grill and burgers with some cooking oil*. Place on the grill and close the lid.
- Keep grill lid closed until you are ready to flip... about 4 mins. Flip and cook on the other side for another 3-4 minutes. You may need to flip again to reach the desired internal temp has been reached (135-140 degrees F for medium rare and 145 for medium).
- On the last minute of cooking add a slice of Yancey's Fancy Habanero & Jalapeno cheddar.
- Serve hot with all the fixins.
If you purchased your ground bison frozen, allow it to defrost in the fridge for about 2 days.
*Do not use olive oil. It burns at a lower temp and can produce an off-flavor in bison.
Bison is delicious when cooked from medium rare (135-140 degrees F for bison) to medium (about 145 degrees F). Do not cook bison to medium-well or well-done. It will be dry and barely edible.
Use a digital meat thermometer to be sure you cook your burgers properly. (Remember you stuffed them with cheese so don't stick the thermometer directly in the middle of the burger.) This thermometer is my favorite because you can just insert the probe and set the desired temp and the thermometer will beep when the correct temp is reached.
2019 BURGER MONTH PRIZES:
Cabot Gift box: Cabot Creamery Centennial prize contains assorted Cabot cheeses, a wooden cutting board, and cheese knife
Super Pro Prize Packs including: A Char-Griller Super Pro Charcoal Grill and Cover, a Charcoal Chimney, and a 12 oz bottle of Char-Griller Original Rub
Crow Canyon Home:
2 x Pasta Plates in Red Marble, 2 x 10oz Short Tumblers in white with Red Rim, 2 x Small 6” Spoons in Red Marble
Grilling Veggie Box
Burger kit for the 4 prizes including our dry aged ground beef, our beef vs bacon, ground lamb, and ground pork
Red Duck :
Quite Traditional Sauce set: One each of Red Duck Original Ketchup, Smoked Applewood Molasses BBQ Sauce and Approachably Mild Taco Sauce
Ultimate Rub Collection – 12 Mini Rub Jars
Western BBQ :
Week 1: Western Premium BBQ Products hat and Western Premium BBQ Products BBQ Smoking Chips Variety Pack.
Week 2: Jack Daniel’s Whiskey Barrel Smoking Chips, Jack Daniel’s Beef Rub, Jack Daniel’s Pork Rub, Jack Daniel’s Steak Seasoning, Jack Daniel’ Chicken Rub and a Jack Daniel’s apron
Week 3: Cowboy Range Style BBQ Sauce, Cowboy Smokehouse BBQ Sauce, Cowboy Prairie Fire BBQ Sauce, Cowboy Apple Wood Chips and Cowboy Mesquite Wood Chips
Week 4: Western Premium BBQ Products hat and Western Premium BBQ Products BBQ Smoking Chips Variety Pack
How to make Sweet Potato Tots Waffle Buns
Set your waffle iron to the highest heat setting. To save some time, bake your tots in the oven for around 5 minutes, according to the packages instructions. This will save you on cooking time AND make your waffle bun crispier.
When the iron is ready, place a bunch of tots on the grittle, you need to add more than you think you will need. I had to go back and add more tots because I had a wholly bun, lol.
Cook until golden brown and to desired crispness. Keep in the oven preheated to 300 degrees until ready to eat!
Here is a complete listing of all the amazing #BurgerMonth participants.
🍔 Girl Carnivore 🍔 A Kitchen Hoor’s Adventures 🍔 A Simple Pantry 🍔 Abra’s Kitchen 🍔 AcadiaTwo’s Kitchen Antics 🍔 An Affair from the Heart 🍔 Bakersbeans 🍔 Betsi’s World 🍔Caroline’s Cooking 🍔 Cindy’s Recipes and Writings 🍔 City Living Boston 🍔 Cluttercafe 🍔 Cooking With Carlee 🍔 Convos with Karen 🍔Daily Dish Recipes 🍔 Dance Around The Kitchen 🍔 Dixie Chik Cooks 🍔 Dizzy Busy and Hungry 🍔 Doodlecraft 🍔 Everyday Eileen 🍔 Family Around the Table 🍔 Family Food on the Table 🍔 Family Spice 🍔Farmwife Feeds 🍔Food Above Gold 🍔 For the Love of Food 🍔 Grillax.com 🍔 Grilling Montana 🍔 Grumpy’s Honeybunch 🍔 Hezzi-D’s Books and Cooks 🍔 Honeybunch Hunts 🍔 HORNS BBQ 🍔 Intelligent Domestications 🍔 It Is a Keeper 🍔 Jolene’s Recipe Journal 🍔 Jonesin For Taste 🍔 Juggling Act Mama 🍔 Karen’s Kitchen Stories 🍔 Kate’s Recipe Box 🍔 Krazy Kitchen Mom 🍔 Life Anchored 🍔 Life of a Ginger 🍔 Mildly Meandering 🍔 Miss in the KItchen 🍔 Palatable Pastime 🍔 Pastry Chef Online 🍔 Perspective Portions 🍔 Plowing Through Life 🍔 PNW Eats 🍔 Pook’s Pantry 🍔 Real Life With Dad 🍔 Sarah’s Cucina Bella 🍔 Seduction In The Kitchen 🍔 Simple and Savory 🍔 Souffle Bombay 🍔 Spiced 🍔 Spoonabilities 🍔 Strawberry Blondie Kitchen 🍔 SueBee Homemaker 🍔 Sumptuous Spoonfuls 🍔 Sweet ReciPeas 🍔 Swirls of Flavor 🍔 Take Two Tapas 🍔 Tampa Cake Girl 🍔 Taste And See 🍔 The Baking Fairy 🍔 The Beard and The Baker 🍔 The Complete Savorist 🍔 The Crumby Kitchen 🍔 The Heritage Cookbook Project 🍔 The Keto Guy 🍔 The Redhead Baker 🍔 The Rowdy Baker 🍔 The Schmidty Wife 🍔 The Shirley Journey 🍔 The Spiffy Cookie 🍔 This Farm Girl Cooks 🍔 Thyme for Cocktails 🍔 We are not Martha 🍔 Well Fed Baker 🍔 West Via Midwest 🍔 What’s Cooking Italian Style Cuisine 🍔 Who Needs A Cape? 🍔 Wildflour’s Cottage Kitchen 🍔 Wok & Skillet 🍔 Zest & Simmer 🍔
Be sure to follow along every day for the entire month of May for chances to win the Ultimate Burger Grilling Giveaway and check BurgerMonth.com daily for all of the amazing burgers.
This post is part of a kick-butt burger grill giveaway hosted by GirlCarnivore but the burger epicness is all my own.