Jalapeno Stuffed Bison Burgers

Author: Traeger

Prep Time: 70 minutes
Cook Time: 20 minutes
Difficulty Rating: 2/5
  • 2 pounds cold ground bison or ground chuck, 80 to 90 percent lean
  • 8 ounces cream cheese, at room temperature
  • 6 jalapeno peppers, seeded and finely diced
  • 4 slices bacon, cooked at a previous grill session, and crumbled
  • 2 tablespoons minced onion
  • Salt
  • Freshly ground black pepper
  • 4 hamburger buns for serving
  • Leaf lettuce, sliced tomatoes, and sliced red onions for serving

Preperation Steps
  • Make the cream cheese filling: In a mixing bowl, combine the cream cheese, jalapenos, bacon, and minced onion.
  • Divide the ground bison into 8 portions and form each into a patty. Put a generous spoonful of the cream cheese filling on 4 patties. Top with the remaining patties. Dip your hands in cold water, then gently press the seams together to completely enclose the filling. Reshape the patties as needed, using a light touch. Transfer to a plate and cover loosely with plastic wrap. Refrigerate for one hour. Just before cooking, season both sides of the patties with salt and pepper.
  • When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F (High if you have a manual controller) and preheat, lid closed, for 10 to 15 minutes.
  • Arrange the bison patties on the grill grate and grill, turning once, until the internal temperature reaches 160 degrees F, about 20 minutes.
  • Place lettuce, onion, and tomato slices on the bottom half of each hamburger bun. Top with a bison patty and serve immediately.