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Bison Atomic Fireburger

5 from 3 reviews

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!

Scale

Ingredients

Burger

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

Toppings

Red Duck Sweet Mustard Peppercorn BBQ Sauce

Yancey’s Fancy Habanero & Jalapeno (or Ghost Pepper if you are feeling brave) Cheddar, sliced

Bacon

Lettuce

Tomato

Avocado

Instructions

  1. 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.
  2. 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.)
  3. 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.
  4. 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.
  5. 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.
  6. Serve hot with all the fixins.

Grilling Instructions

  1. 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.
  2. 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).
  3. On the last minute of cooking add a slice of Yancey’s Fancy Habanero & Jalapeno cheddar.
  4. Serve hot with all the fixins.

Notes

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.

Keywords: Burger Month, Bison, Bison Burger, Atomic Fireburger, Burger Month 2019 #burgermonth

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