Pub-Style Bison Burger

burgerby Karen Frazier

These delicious burgers use grass-fed bison. You can make them gluten-free and dairy free, as well. I especially love the sauce on these burgers – it’s addictive.

Pub-Style Bison Burgers

  • 2 pounds organic ground bison (or grass-fed beef)
  • Sea salt and fresh cracked black pepper to taste
  • 6 gluten-free (or regular) ciabatta rolls, halved and toasted
  • 6 strips uncured bacon, cooked crisp and halved
  • 1 tablespoon bleu cheese crumbles per burger (omit for dairy-free)
  • 2 tablespoons burger sauce (recipe follows)
  • Fried shallots (recipe follows)
  1. Fry shallots according to recipe below. Set aside to drain on paper towels.
  2. Form bison into patties and season with salt and pepper.
  3. Grill patties to medium.
  4. While patties grill, toast buns, cook bacon, and prepare burger sauce.
  5. Top burgers with two half-slices of bacon, crumbled bleu cheese, and fried shallots. Spread buns with burger sauce.

Fried Shallots

  • 6-8 shallots, peeled and thinly sliced
  • 1 tablespoon sweet rice flour
  • 1/2 teaspoon sea salt
  • Fresh cracked black pepper to taste
  • Peanut oil
  1. Heat 2 inches of peanut oil in a large dutch oven to 350 degrees.
  2. Place shallots in a small bowl and toss with flour, salt, and pepper.
  3. Add shallots to oil and fry until golden brown.
  4. Remove from oil with a slotted spoon and drain on paper towels.

Classic Burger Sauce
(Cook’s Illustrated Recipe)

  •   3/4 cup mayo
  •   2 tablespoons gluten-free soy sauce
  •   1 tablespoon worcestershire sauce (Lea & Perrins is gluten-free)
  •   1 tablespoon brown sugar
  •   1 tablespoon chopped fresh chives
  •   1 teaspoon fresh cracked black pepper
  •   1-2 cloves of garlic, through a garlic press or finely minced

Whisk together all ingredients.