Juicy Lucy Bison Burger Recipe

This Juicy Lucy Bison Burger recipe takes the classic stuffed burger to the griddle with juicy bison patties filled with creamy Brie and sour cherry jam, then finished with caramelized onions and peppery arugula. Featured on Griddle Nation, this bold and delicious burger delivers layers of sweet, savoury, creamy, and tangy flavour in every bite.

The Inspiration

The Juicy Lucy is known for one defining feature: the cheese is cooked inside the burger rather than simply placed on top. This creates a satisfying surprise when the burger is cut open, revealing melted cheese at the centre.

For Griddle Nation, CJ takes that familiar burger concept and gives it a distinctive twist by using ground bison, Brie, sour cherry jam, caramelized onions, and fresh arugula. The combination transforms a classic comfort-food favourite into a more elevated griddle burger while keeping the preparation simple enough for home cooks.

This recipe also reflects the spirit of Griddle Nation, where viral cooking inspiration is adapted for the flat-top griddle. The broad cooking surface makes it possible to cook the burgers, caramelize the onions, and toast the buns as part of one streamlined cooking process.

Ingredients

• 1 Pound Ground Bison
• 1 Yellow Onion, Shaved Thin
• 2oz. Sour Cherry Jam
• 4oz. Brie, Cut into Cubes
• 1C Arugula
• 3 Potato Bun Sets
• Blackstone Bootleg Burger Seasoning
• Salt and Pepper to Taste
• Graza Frizzle High Heat Oil

Methods

• Preheat griddle to medium heat. Allow 10-15 minutes, or until the surface darkens and light smoke appears.
• Meanwhile, patty the bison meat into 6 burgers. On 3 of the burgers place cubes of brie and a teaspoon of cherry jam.
• Cover these 3 burgers with the other 3 sandwiching them together. Pinch the edges to seal.
• Lay down a thin layer of Graza Frizzle on the griddle and place burgers to cook. Season with Bootleg Burger seasoning.
• Let burgers cook for 3-4 minutes, then flip and use a dome to cover. Continue to cook an additional 3-4 minutes.
• Meanwhile add Frizzle oil and onions to griddle and season with salt and pepper. Allow to caramelize and cook for 4-5 minutes.
• Toast buns on griddle, then build burger.
• To build, start with bottom bun, arugula, then burger, onions, then top bun.

Serving Suggestions

For a backyard griddle party, serve the burgers alongside a selection of simple sides and condiments. Extra arugula, caramelized onions, pickles, and sauces can be placed on the table so guests can customize their burgers.

For game day, cut the burgers into halves or smaller portions and serve them with fries and snackable sides. The melted Brie and cherry jam inside the burger make it particularly fun to reveal when serving.

A simple green salad can also balance the richness of the burger, especially when dressed with a bright vinaigrette. The acidity of the dressing complements the sour cherry jam while keeping the overall meal fresh.

Final Thoughts

This Juicy Lucy Bison Burger recipe is a bold and delicious take on classic griddle comfort food. Stuffed with creamy Brie and sour cherry jam, topped with caramelized onions and fresh arugula, and served on a toasted potato bun, it delivers an exciting combination of rich, sweet, savoury, and fresh flavours.

Whether you’re planning a game-day feast, hosting a backyard cookout, or simply craving an elevated burger for dinner, this recipe offers something memorable. The melted Brie and sour cherry jam hidden inside the bison patty give every bite a delicious surprise, while the caramelized onions and peppery arugula complete the experience.

For more information, check out the Griddle Nation website. Griddle Nation