Bison Burger with Blue Cheese

How to Make Bison Burger with Blue Cheese

1. 1

   Step 1: Mix and form patties

   In a large bowl gently combine the ground bison, minced shallot, Worcestershire, panko breadcrumbs, kosher salt and black pepper. Handle the meat as little as possible — form into four even patties about 5–6 ounces each and about 3/4-inch thick, pressing a slight indentation in the center of each to prevent doming while grilling.

   For this step

   • 1 1/2 lbGround bison
   • 2 tbspShallot, finely minced
   • 1 tbspWorcestershire sauce
   • 1/4 cupPanko breadcrumbs
   • 1 1/2 tspKosher salt
   • 3/4 tspFreshly ground black pepper
   
2. 2

   Step 2: Preheat and prepare the grill

   Preheat a gas or charcoal grill to medium-high (about 450–500°F / 230–260°C). Clean and oil the grates well to prevent sticking; let the patties sit at room temperature while the grill comes up to heat, about 8–10 minutes.
3. 3

   Step 3: Grill the patties

   Place the patties on the hot grill and cook, uncovered, for 4–5 minutes per side for medium-rare to medium — avoid pressing them down. Flip only once when a nice sear forms and the burgers release easily from the grates.
   
4. 4

   Step 4: Top with blue cheese and rest

   In the final minute of grilling, divide the crumbled blue cheese among the patties and close the lid to let it soften and begin to melt. Transfer the burgers to a plate and let rest for 4–5 minutes to reabsorb juices and finish cooking gently.

   For this step

   • 4 ozBlue cheese, crumbled
   
5. 5

   Step 5: Toast the buns

   While the burgers rest, spread the softened butter on the cut sides of the brioche buns and place them butter-side down on the grill for 30–60 seconds, until golden and lightly charred. Remove promptly to prevent burning.

   For this step

   • 4 countBrioche buns
   • 2 tbspUnsalted butter (softened), for toasting buns
   
6. 6

   Step 6: Assemble and serve

   On each toasted bun bottom layer a small handful of arugula (if using), place the rested bison patty with melted blue cheese, then crown with the top bun. Serve immediately with your favorite sides — these burgers pair beautifully with crispy fries or a simple green salad.

   For this step

   • 2 cupsArugula (optional), for assembly
   

1. In a large bowl gently combine the ground bison, minced shallot, Worcestershire, panko breadcrumbs, kosher salt and black pepper. Handle the meat as little as possible — form into four even patties about 5–6 ounces each and about 3/4-inch thick, pressing a slight indentation in the center of each to prevent doming while grilling.
2. Preheat a gas or charcoal grill to medium-high (about 450–500°F / 230–260°C). Clean and oil the grates well to prevent sticking; let the patties sit at room temperature while the grill comes up to heat, about 8–10 minutes.
3. Place the patties on the hot grill and cook, uncovered, for 4–5 minutes per side for medium-rare to medium — avoid pressing them down. Flip only once when a nice sear forms and the burgers release easily from the grates.
4. In the final minute of grilling, divide the crumbled blue cheese among the patties and close the lid to let it soften and begin to melt. Transfer the burgers to a plate and let rest for 4–5 minutes to reabsorb juices and finish cooking gently.
5. While the burgers rest, spread the softened butter on the cut sides of the brioche buns and place them butter-side down on the grill for 30–60 seconds, until golden and lightly charred. Remove promptly to prevent burning.
6. On each toasted bun bottom layer a small handful of arugula (if using), place the rested bison patty with melted blue cheese, then crown with the top bun. Serve immediately with your favorite sides — these burgers pair beautifully with crispy fries or a simple green salad.