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Smoked Bison Burgers

Difficulty 2/5
|
Prep time 10 mins

Cook time 35 mins
|
Serves 4-6

Hardwood Big Game Blend

Bourbon caramelized onions are piled on top of juicy Traegered bison patties and melty american cheese. Finish this burger off with your favorite toppings for one big, flavorful bite.

Ingredients

4 tbsp unsalted butter

2 large yellow onions, sliced

Kosher salt, to taste

Black pepper, to taste

1 cup dark brown sugar

2/3 cup bourbon

3 lbs ground bison

4 tbsp vegetable oil

4 buns

8 slices American cheese

1 head butter lettuce

Preparation

Heat the butter in a large heavy skillet over medium-high heat. Add the onions, 1 teaspoon salt and 1/2 teaspoon black pepper.

Cook onions, stirring occasionally until golden, about 20 to 25 minutes. Add the sugar to the pan and remove from heat.

Add the bourbon to the onions and carefully ignite with a long match. Allow flames to die out and then continue to cook until the onions are glazed, about 2 minutes. Allow to cool and season with salt and pepper, to taste.

Break the bison up in a large bowl and season with salt and pepper, to taste. Divide meat and form into eight 4-inch patties.

When ready to cook, start the Traeger according to grill instructions. Set the temperature to 450 degrees F (500 degrees F if using a WiFIRE-enabled grill) and preheat, lid closed, for 10 to 15 minutes.

Grill burgers 5 minutes per side. The last 2 minutes of cooking, add the cheese to melt and place buns cut side down to toast.

Remove burgers and buns from grill and assemble. Start with the bottom bun, then a burger patty. Add some bourbon onions, another burger patty, more bourbon onions, lettuce, tomato and the top bun.

Serve with condiments of your choice. Enjoy!

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Denver
  • Colorado
Good recipe! A few tweaks make it great!
I love this cooking method for bison burgers. I made a few tweaks to the prep for the bison and it makes a huge difference. Mix 1lb ground bison with 1 egg, couple pinches of black pepper, 3 tablespoons of Worcestershire sauce, 4 dashes of hot sauce (I use tapatio), two pinches of granulated garlic and a pinch of salt. Form into patties and chill for about 15 minutes. The smoking/grill finish as the traeger recipe states is awesome but the rub just Dora's the cut it. The above mixture keeps the bison perfectly moist throughout cooking and takes on great but not overpowering flavor.
Also, don't be afraid to try other woods. This recipe calls for oak and I use Alder.
 
 
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