Bison Burgers with Bourbon Onion Jam
Here’s one thing about me… I don’t like commercial burgers at all but I do love homemade burgers! I know exactly what went in, I’m in control of the sodium 🧂 plus I season it the way I like… sorry Bobby Flay but most of us like our burgers with more than just salt and pepper!
Since Club Foody has been around, I’ve posted amazing burger 🍔 recipes like Mushroom Swiss, Hawaiian Teriyaki, California Burgers, Italian Burgers with Tomato Slaw, Smoky Porky Burgers, and many more. Now here’s another one to add to this yummy list… Bison Burgers with Bourbon Onion Jam!
I know I say that often but OMG 😍! Nice and juicy, these guys are so tasty! The patties themselves are delicious but they get a few notches higher after being topped with the jam! It complements the meat very well!
As you know, bison is a lean meat along with ostrich and chicken breast 🐓. It has less fat than beef making it a great choice as a protein. Slowly, many grocery stores started having it on their shelves. If you can’t find it, you might want to ask your butcher.
As bison has next to no fat, you don’t want to cook it too much but also not undercook it. For medium-rare, the internal temperature should be between 135ºf to 140ºF and medium is between 145ºF to 150ºF. Beyond that and you’ll end up with a hockey puck 🏒!
These Bison Burgers with Bourbon Onion Jam are a flavorful change from regular beef burgers! After forming the meat mixture into patties, it’s important to chill for at least a couple hours but the longer the better. I like making mine before lunch and let them sit in the fridge for 8 hours ⏰. It also gives time for the flavors to mingle.
In the mixture, I add my Sweet & Spicy German Mustard which the recipe is coming in September just in time for Oktoberfest 😉! Meanwhile, you can use Dijon or stone-ground mustard. There’s nothing wrong with yellow but I don’t think it has enough personality to stand up to the meat.
When it’s time to cook, take the patties out and bring them back to room temperature, about 30 minutes 🕜. Meanwhile, make the jam. From start to finish, it takes half an hour as well and then keep it warm while you start cooking your burgers.
When the barbecue temperature reaches 450ºF 🔥, don’t forget to oil the grates! If you don’t, the meat will stick to them as it has barely any fat in it. In the video, David forgot to do it and you can see that after flipping the patties, the meat stuck on the grates.
To assemble, I like putting a lettuce leaf on the bottom bun followed by a patty then the jam on top. To finish, simply a slice of tomato 🍅. You can always garnish yours with more condiments like ketchup, mustard, relish and so on. After all, these are your burgers!
Delicious and juicy, these Bison Burgers with Bourbon Onion Jam are a great alternative to beef! Topped with this incredible condiment, the jam complements this lean meat beautifully. This recipe is sure to please everyone…
Bon Appétit! 🍽
Check out these other great BBQ & grilling recipes… 😀
– Chipotle Stuffed Bronto Burger
– Elotes • Grilled Mexican Street Corn
– Canadian Smoky Pork Ribs
– Huli-huli Chicken
– Tomates à la Provençale (Tomatoes Provencal)
– Baked Salmon with Dill Sauce
– Grilled Jalapeño Poppers
and for even more BBQ recipes 🔥, click on this link… Recipe Category • BBQ & Grilling
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Bison Burgers with Bourbon Onion Jam
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Ingredients
BURGERS
- 2 lbs. ground bison
- 1/2 cup Panko breadcrumbs (1/4 cup finely ground)
- 1 large free-range egg, beaten
- 1 tbsp. Sweet & Spicy German Mustard (substitute Dijon or stone-ground mustard)
- ground Himalayan pink salt, to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 4 hamburger buns see Recipe
- 4 slices cheese
- 4 lettuce leaves such as Boston
- 4 slices beefsteak tomato
BOURBON ONION JAM
- 2 tbsp. butter
- 1 tbsp. olive oil tips & tricks
- 2 cups yellow onions, finely sliced (Lyonnaise cut) tips & tricks
- 1/2 tsp. ground Himalayan pink salt, or more to taste
- 1/2 tsp. freshly ground black pepper, or more to taste (I always use mixed peppercorns)
- 1 large clove garlic, pressed
- 1/3 cup Bourbon
Directions
- In a large bowl, add bison, panko, egg, mustard, salt and pepper. Mix (don’t overdo it) and evenly divide into 4 portions.
- Form 4 patties and place them on a plate. Cover with plastic wrap and transfer to the fridge for at least 2 hours and up to 8.
- When ready to cook, remove patties from the fridge and allow them to get to room temperature, about 30 minutes.
- Meanwhile, in a large saucepan over medium-high heat, melt butter and add oil.
- When it gets hot, add onion slices, salt and pepper; sauté for 2 minutes. Cover, reduce heat to medium and cook for 8 minutes, stirring frequently making sure the onion slices are well coated.
- Add garlic and sauté for 1 minute.
- Reduce to medium-low and continue cooking for another 10 minutes, uncovered, stirring often.
- Pour in Bourbon, bring the heat to medium and cook about 10 minutes or until the liquid is almost evaporated, stirring every 2 minutes.
- Taste and adjust seasoning and keep it warm until needed.
- Preheat grill to 450ºF and oil grates.
- Place patties, close the lid and grill for 5 to 6 minutes per side or until internal temperature reaches 135ºF to 140ºF.
- About 3 minutes before they’re done, place hamburger buns, close the lid and grill them for 2 minutes.
- Top patties with a slice of cheese, close the lid and cook until the cheese is melted and the buns are nicely toasted.
- To assemble...Place lettuce on the bottom bun followed by the patty and then the bourbon onion jam on top before placing a tomato slice. Serve immediately…
Don't forget to rate and comment on this recipe!
My husband grilled them last night and we were both very surprised how flavorful and moist they were. Thank you
My pleasure 😊! I love the flavor of the meat! Have a wonderful day Liza 🌞