Alice’s Dad’s Nummy Bison Burgers

Posted on May 15, 2011 by


For Chuck Wendig at TerribleMinds.

My dad made these with sirloin he ground himself. They’re really nice with Weissbier. He left out the butter (anti-fat crusader) and didn’t use rocket.

I occasionally wish to marry the tastiness of bison with the juiciness that comes from grilling away fat, so I add butter. It drips away on a grill — don’t pan-fry these, or you’ll head straight for a heart-attack. I’m also feeling homesick, thus the rocket (which is in 99% of London salads).

– 500g (1 lb) ground bison, Longhorn (heavenly) or ground sirloin.
– 1/3 stick butter, cut into little chunks (optional)
– 1 tsp soy sauce
– 1/2 tsp Worcestershire sauce
– 2 or 3 hearty pinches of your favourite steak rub OR herb and spice mixture from recipe, below
– a barbeque
– whole wheat burger buns
– aged white cheddar
– heirloom tomato
– steak sauce
– rocket (arugula) leaves (optional)

Spice & Herb Mix – to prepare, mash all ingredients with mortar & pestle
– 5 or 6 mixed whole peppercorns
– 1 tsp minced parsley
– 1 small clove minced garlic
– pinch dried rosemary
– 2 pinches dried thyme
– 1/4 tsp onion powder

1. (optional) Soften butter. Mash with ground meat.
2. Add soy sauce, Worcestershire sauce, spice mixture or steak rub.
3. Grill burgers and toast buns a little (heh) on barbeque.
4. Assemble with slices of cheddar, steak sauce, tomatoes, and (optional) rocket. I normally like my cheese melted, but my da liked his cheese added cold. It’s really good that way, I think.

All of my recipes are licensed under CC BY-NC-SA.

Posted in: Food