When Chef Lea Ann posted the recipe for Juicy Perfect Buffalo Burgers (Bison Burgers) on her “Cooking On The Ranch” blog, I was intrigued by her flavor additions and decided to give them a try for our Friday card group. As you might imagine, I can’t run by the local Vonore Food City and pick up a package of ground bison meat so I opted for the closest I could get with 93% lean ground beef. For the six of us I doubled the burger ingredients (except sugar) and made a single sauce recipe to get the recipe below. The Chef’s good pics and original recipe can be found by clicking on the above link.
Perfect Bison Burgers – Adapted from Cooking On The Ranch
Ingredients:
For the burgers:
2
tablespoon olive oil
2
cup diced onion
2
eggs, beaten
2
teaspoon dried rosemary
2
teaspoon dried thyme
4
teaspoon Worcestershire sauce
2
teaspoons brown sugar
1
teaspoon salt
½ teaspoon
black pepper
2
pound 93% ground beef
Sliced
sharp cheddar (added by Larry)
For
the Sauce:
1/4
Cup BBQ (Sweet Baby Ray’s)
1/4
Cup ketchup
1/4
Cup mayonnaise
We used diced onions (easier to get just a little), tomatoes, lettuce, and pickles for
toppings.
Instructions:
For
The Burgers:
Heat
oil in skillet over medium heat.
Add
the chopped onions and sauté, stirring occasionally for 5 minutes or until
almost soft. Set aside to cool.
In the
meantime, in a small bowl, combine egg, rosemary, thyme, Worcestershire sauce,
brown sugar, salt and pepper.
Add the meat to a large bowl and top with the cooled onions and egg mixture, mix well - I like to start with the meat on the bottom.
Shape mixture into six oz. patties. While they make an impressive pic, I don’t like burgers that look like a slightly flattened meatball plus I like my burgers to be as big around (or bigger as sandwich pics show) as the buns so I make them like this.
The burger patties will be loose, much like a meatloaf, so chill up to 6 hours or place in freezer for 20 minutes (this really helped handling them).
When about ready to cook, in a small bowl, combine bbq sauce, ketchup and mayo. Set aside.
To
toast the inside of the buns, you can stack them in a toaster oven with the
outside surfaces together and use the toast cycle until they are the desired
color.
Cook patties for about 3 minutes per side in a little olive oil in a cast iron skillet (I used our cooktop griddle).
For those who want it, add cheese after flipping and cover with a sheet pan. Cindy rarely eats beef so she had a couple of chicken dogs.
I got too busy serving and forgot the finished
pic.
I let everyone build their own burgers but I made mine per
the recipe except for caramelized onions.
So, I had the bun (sauce on both halves), onion (so it would stick to
the sauce), burger, tomato, lettuce.
The Verdict:
We all thought the burgers were very good although I was the only one who had a burger by the recipe - Kathy almost did as she just had meat with sauce. Some used the sauce, some used mayo, some had cheese, some added dill pickle – which I’m sure hide the flavors in the meat – so a real hodgepodge. The sauce was also a big hit with the tater tots.
Photos can be enlarged by clicking on them and the blue
words are links.
Have a great day and thanks for stopping by Almost Heaven
South.
Larry
02/06/24 meal date
Looks great my husband loves tater tots also, I often crush them and add them to an omelet so good!
ReplyDeleteHi Larry, We like to keep it simple so we just use 86% ground beef and enjoy the flavor it provides. Bison is just too bland for us...and, as you know, I don't care for onions. Mayo is our usual spread although I do like just a toasted buttered bun. Sharp cheddar cheese is standard for us. Love the stove top griddles. When our outdoor Weber grill was out of service, I grilled burgers, steaks, chops and hot dogs on the stove using the griddle with a weighted press. It has served us well! Take Care, Big Daddy Dave
ReplyDeleteBurgers look tasty and the sauce sounds good! Thanks for the tip on toasting buns, I hadn't thought of that!
ReplyDelete