Sunday Suppers: Smoky Bacon Bison Burgers

Smoky Bacon Bison BurgersWe rarely eat red meat, but when Labor Day rolled around, The Beloved was all about having a burger and baked beans. And grilling.  He hadn’t grilled in a Very Long Time, although he has delusional memories of grilling “not that long ago.” Wrong!  But he always talks about grilling with such…longing. Like he has to get back to his Primal Self: hunter, provider, gauntleted griller.

Smoky Bacon Bison Burgers

Be careful what you wish for. Primal, gauntleted grilling man. With flowery shorts!

Rather than buy some beef, which had probably been fattened up on Old Candy, we decided to go the Bison Route: grass fed and yummy.  I’d not played with bison before, but I knew it was a lean meat and could potentially cook up dry and Puck-like.  To bring some moisture and extra flavor to the Proceedings, I minced up some lovely smoked-but-uncured bacon and some onion to mix in.  That was all it took, and along with some salt and pepper, he was  Ready To Grill.

Smoky Bacon Bison Burgers

Smoky Bacon Bison Burgers

Make sure the edges of your burgers are thicker than the centers so when they cook, they’ll be nice and flat. Not burger pucks. They should look like small deep dish pizza crusts made out of meat.

And while The Beloved got in touch with his Primitive self with his chimney starter and welding gloves, I rustled up some Secret Sauce, sliced up some Produce Box tomatoes and onions and washed some lovely Bibb lettuce and, in my best Sandra Lee style, doctored a couple of cans of Bush’s Baked Beans with bacon, onion, molasses and Gator Hammock hot  sauce (have I told you how good that stuff is?!)  As an Aside, the key to Excellent “baked” beans (I just finished ours on the stove) is to cook them down over low heat until they are ridiculously thick. We don’t want no Soupy Beans.Smoky Bacon Bison Burgers
Smoky Bacon Bison Burgers

Smoky Bacon Bison Burgers

The secret’s in the sauce.

Did I mention that The Beloved was In Charge of Cooking…?

So,without Further Ado, I give you Smoky Bacon Bison Burgers.

Smoky Bacon Bison Burgers
Author: 
Recipe type: Burgers. Duh.
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Lean bison gets additional fat and flavor from minced smoked bacon and white onion.
What You Need
For the Burgers
  • 1 pound ground bison
  • ⅓ cup raw bacon, very finely minced
  • ⅓ cup white onion, very finely minced
  • about ½ teaspoon kosher salt
  • as many grinds of black pepper as you like
For the Special Sauce
  • ½ cup ketchup
  • 2 Tablespoon fish sauce
  • 2 Tablespoon of your favorite hot sauce (we love Gator Hammock)
What To Do
For the Burgers
  1. If you are at all concerned that the bacon won’t be completely cooked on the grill, go ahead and cook it for 2-3 minutes over medium heat. I didn’t bother, and we both lived to Tell the Tale.
  2. Gently but thoroughly mix all the burger ingredients together.
  3. Form into 4 patties of equal size, making sure the edges are thicker than the centers since burgers tend to draw up into weird pucks on the grill. We don’t want Pucked Up Burgers, no we don’t.
  4. Grill to medium to medium-well, about 4-5 minutes a side over medium hot coals.
For the Special Sauce
  1. Mix everything together. You’ll have enough to liberally sauce all four burgers, but please make this to taste, and make as much or as little as you need for the number of burgers you’re cooking.
Other Stuff to Know
Feel free to change up the flavors of your burger with all sorts of add-ins. A couple of tablespoons of salsa and maybe some minced pickled jalapenos would be great. And then you could top your burger with guacamole or avocado slices, pepper jack, sour cream and maybe some enchilada sauce. Finely grated summer squash or zucchini also brings a lot of moisture along with some Sneaky Vegetable Goodness.
Smoky Bacon Bison Burgers

See? Non-pucked-up burgers. Nice!

Smoky Bacon Bison Burgers

Smoky Bacon Bison Burgers

These were very good and had a wonderful smokiness from the bacon, but I think next time I’ll add some fish sauce directly to the burger mix, both for more moisture and flavor.  They weren’t dry, but I didn’t have to wipe my chin, and Chin Wiping is a Sign of a Good Burger.  And if you have never added fish sauce to a burger mix, you should start doing it immediately.  It  doesn’t make  the burgers taste fishy, just more deeply burger-y. You will Love It. Promise.

So that’s pretty much it–just wanted to share these great burgers. Easy to make, very flavorful and, as with most burgers, endlessly adaptable.

What’s your favorite Primal Grilling Meal?

Thanks for reading and responding, and I hope you have a lovely day.

 

 

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Comments

    • says

      It pretty much just tastes like lean ground beef to me, but still, kinda cool for a change! And they don’t get fed corn, and that’s a good thing too. What’s Tennessee style, @OrgasmicChef:disqus ? :)

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