Change up your cheeseburger game with this Bison and Cranberry Cheeseburgers recipe that celebrates North American bison. The sweetness of dried cranberries meets the richness of bison in these craveable burgers. Cheese adds some much needed fat to the lean meat, while chutney brightens up the whole affair. Featured on Maddie & Kiki’s BBQ Barn [1].
Ingredients:
- 1 1/8 lbs ground bison or buffalo meat (.51kg)
- 2 tbsp red onion diced (60ml)
- 2 tbsp dried cranberries chopped (60ml)
- ½ tsp fresh ground pepper (5ml)
- Salt to taste
- Olive oil for brushing
- 3 slices Oka or fontina cheese
- 3 hamburger buns
- ¼ cup your favorite chutney (125 ml)
To finish:
- Red onion slices
- Lettuce
- Mayonnaise
Method:
- In a medium sized bowl, mix ground meat, onion, cranberries, salt and pepper until well combined.
- Form into 3 equal patties, being careful not to overwork the meat. Brush each side lightly with olive oil.
- Preheat grill to medium high (375F) (190C).
- Place burgers on the grill and cook for 3-4 minutes per side for medium rare. Bison burgers should be served medium rare, as the lean meat doesn’t take well to overcooking.
- Flip burgers. In the last minute of cooking, top with cheese and close the lid of the barbeque.
- Remove burgers from grill when cheese has melted.
- Serve with chutney and garnish with red onion, lettuce and mayonnaise if desired.