We 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.
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.
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.
Did I mention that The Beloved was In Charge of Cooking…?
So,without Further Ado, I give you Smoky Bacon Bison 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
- ½ cup ketchup
- 2 Tablespoon fish sauce
- 2 Tablespoon of your favorite hot sauce (we love Gator Hammock)
- 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.
- Gently but thoroughly mix all the burger ingredients together.
- 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.
- Grill to medium to medium-well, about 4-5 minutes a side over medium hot coals.
- 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.
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.