BEST BURGER SEASONING RECIPES

BEST CHICKEN BURGER RECIPES - OLIVEMAGAZINE

Best Chicken Burger Recipes - olivemagazine image

Try our family-friendly buns, from fried chicken burgers to simple healthy burgers for the whole family

Provided by OLIVEMAGAZINE.COM

BEST BISON BURGER RECIPE - HOW TO MAKE BISON BURGERS

Best Bison Burger Recipe - How to Make Bison Burgers image

We're swapping out the typical beef burgers for ground bison. These juicy bison burgers are a healthy, easy, weeknight dinner.

Provided by THEPIONEERWOMAN.COM

Categories dinner main dish meat

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 medium red onion, peeled
2 lb. ground bison
1 tbsp. Worcestershire sauce
1 tsp. kosher salt
3/4 tsp. ground black pepper
3 tbsp. salted butter
4 toasted hamburger buns
Optional toppings: sharp cheddar cheese slices, BBQ sauce, dill pickle slices

Steps:

Cut the red onion into ½-inch thick round slices, keeping the circles of the onion intact. Set aside. Combine the bison, Worcestershire sauce, salt, and pepper a large bowl. Mix gently but thoroughly to combine. Divide the mixture into four even portions, about 8 ounces each. Pat together into a ball (but not too tightly), then press into a patty, about 1-inch thick. Heat a large cast-iron skillet over medium heat. Add 2 tablespoons of butter and swirl to coat the pan. Place the onion slices in the pan and cook for 3 minutes on each side, until golden brown. Remove from the skillet and set aside. Add the remaining 1 tablespoon of butter to the skillet. Place the bison patties in the skillet and sear until golden, about 5 minutes. Flip and cook the other side until the internal temperature of the burger reaches 130 to 135° (for medium-rare), 3 to 4 minutes more. If you like cheese on your burgers, add it during the last minute of cooking, then cover to melt. Serve the burgers immediately on toasted buns with seared red onion rings, pickles, and BBQ sauce.

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Cut the red onion into ½-inch thick round slices, keeping the circles of the onion intact. Set aside. Combine the bison, Worcestershire sauce, salt, and pepper a large bowl. Mix gently but thoroughly to combine. Divide the mixture into four even portions, about 8 ounces each. Pat together into a ball (but not too tightly), then press into a patty, about 1-inch thick. Heat a large cast-iron skillet over medium heat. Add 2 tablespoons of butter and swirl to coat the pan. Place the onion slices in the pan and cook for 3 minutes on each side, until golden brown. Remove from the skillet and set aside. Add the remaining 1 tablespoon of butter to the skillet. Place the bison patties in the skillet and sear until golden, about 5 minutes. Flip and cook the other side until the internal temperature of the burger reaches 130 to 135° (for medium-rare), 3 to 4 minutes more. If you like cheese on your burgers, add it during the last minute of cooking, then cover to melt. Serve the burgers immediately on toasted buns with seared red onion rings, pickles, and BBQ sauce.

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