The Montana Bison Burger is a hearty, flavorful dish that celebrates the rugged culinary traditions of the American West, where bison has long been a staple protein. Known for its leaner profile compared to beef, bison offers a slightly sweeter and richer taste, making it a perfect choice for a juicy burger. This recipe pairs a perfectly seasoned bison patty with classic toppings and a toasted bun, capturing the essence of Montana’s wide-open plains in every bite.
Ingredients (Makes 4 Burgers)
For the Bison Patties:
- 1 lb (450g) ground bison meat (preferably 80/20 lean-to-fat ratio for juiciness)
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp Worcestershire sauce
- 1 tbsp olive oil (for cooking)
For the Burger Assembly:
- 4 brioche or potato buns, split
- 4 slices sharp cheddar cheese (optional, for a classic touch)
- 4 leaves of green leaf lettuce
- 1 large beefsteak tomato, sliced into ¼-inch rounds
- ½ red onion, thinly sliced into rings
- 4 tbsp mayonnaise (or huckleberry aioli for a Montana twist—see note below)
- 4 tbsp Montana huckleberry BBQ sauce (or regular BBQ sauce if unavailable)
- Dill pickle slices (optional)
- Butter or oil (for toasting buns)
Optional Huckleberry Aioli (Montana-Inspired):
- 4 tbsp mayonnaise
- 1 tbsp huckleberry jam (or mashed fresh huckleberries)
- 1 tsp lemon juice
- Pinch of salt
Equipment:
- Large mixing bowl
- Cast-iron skillet or grill
- Spatula
- Tongs
Step-by-Step Recipe
Step 1: Prepare the Bison Patties
- Mix the Seasonings: In a large mixing bowl, combine the ground bison, kosher salt, black pepper, garlic powder, onion powder, and Worcestershire sauce. Use your hands to gently mix until the seasonings are evenly distributed. Avoid overmixing to prevent a dense patty.
- Form the Patties: Divide the mixture into 4 equal portions (about ¼ lb each). Roll each portion into a ball, then flatten into a patty about ¾-inch thick and slightly wider than your bun (bison shrinks less than beef but still contracts slightly). Press a small dimple in the center of each patty with your thumb to prevent puffing during cooking.
- Chill the Patties: Place the patties on a plate, cover with plastic wrap, and refrigerate for 15-30 minutes to help them hold their shape while cooking.
Step 2: Prepare the Toppings and Optional Huckleberry Aioli
- Prep the Veggies: Wash and dry the lettuce leaves. Slice the tomato into even rounds and the red onion into thin rings. Set aside.
- Make the Huckleberry Aioli (Optional): In a small bowl, mix the mayonnaise, huckleberry jam, lemon juice, and a pinch of salt until smooth. Taste and adjust seasoning if needed. Set aside.
- Toast the Buns: Heat a small amount of butter or oil in a skillet or on the grill over medium heat. Place the buns cut-side down and toast for 1-2 minutes until golden brown. Set aside.
Step 3: Cook the Bison Patties
- Preheat the Cooking Surface: Heat a cast-iron skillet or grill over medium-high heat. If using a skillet, add 1 tbsp of olive oil and let it shimmer. If grilling, lightly oil the grates to prevent sticking.
- Cook the Patties: Place the bison patties on the hot surface. Cook for 3-4 minutes on the first side without moving them to get a good sear. Flip the patties and cook for another 2-3 minutes for medium-rare (135°F/57°C internal temperature), or 4-5 minutes for medium (140°F/60°C). Bison is leaner than beef, so avoid overcooking to keep it juicy.
- Add Cheese (Optional): If using cheese, place a slice of cheddar on each patty during the last minute of cooking. Cover the skillet or grill to melt the cheese.
Step 4: Assemble the Burgers
- Spread the Sauce: Spread 1 tbsp of mayonnaise (or huckleberry aioli) on the bottom half of each toasted bun. Spread 1 tbsp of huckleberry BBQ sauce on the top half.
- Build the Burger: On the bottom bun, layer a lettuce leaf, a tomato slice, and a few red onion rings. Place the cooked bison patty (with or without cheese) on top. Add pickle slices if desired, then place the top bun on the burger.
Step 5: Serve
- Plate and Serve: Serve the Montana Bison Burgers immediately with a side of fries, coleslaw, or grilled vegetables. For an authentic Montana experience, pair with a cold local craft beer or huckleberry soda.
- Optional Garnish: If you have fresh huckleberries, sprinkle a few on the plate for a pop of color and a nod to Montana’s state fruit.
Tips for Success
- Don’t Overwork the Meat: Bison is lean, so handle it gently when mixing and forming patties to avoid a tough texture.
- Temperature Matters: Bison cooks faster than beef due to its lower fat content. Use a meat thermometer to ensure you don’t overcook it—medium-rare to medium is ideal for the best flavor and texture.
- Huckleberry Substitutes: If you can’t find huckleberries, substitute with blueberry jam for the aioli or BBQ sauce. Huckleberries are a Montana specialty, but blueberries are a close match.
- Grill Option: For a smokier flavor, cook the patties on a charcoal grill. Add wood chips like hickory for an authentic Western touch.
- Storage: Uncooked patties can be refrigerated for up to 24 hours or frozen for up to 3 months. Cooked burgers are best eaten fresh but can be reheated gently in a skillet.
Enjoy your Montana Bison Burger—a true taste of the Big Sky Country!
