Wyoming

Bison Burger

Taste the wild frontier. Lean, rich Wyoming bison meets sweet-tart huckleberry BBQ sauce in this tribute to the Cowboy State. A burger as rugged and beautiful as Yellowstone itself.

⏱ Total 30min 🍴 Serves 4 🦬 Wild Game 💚 Lean Protein

Equipment Needed

🍲 Cast Iron Skillet
🍳 Saucepan
🥩 Meat Thermometer
🥄 Spatula
🥣 Mixing Bowl

Instructions

1

Make the huckleberry BBQ sauce: Combine huckleberry jam, ketchup, vinegar, Worcestershire, smoked paprika, and cayenne in a saucepan. Simmer over medium-low heat for 10 minutes, stirring occasionally. Set aside.

Tip: Can't find huckleberries? Blueberries work as a substitute, though the flavor won't be quite as wild and tangy.
2

Prepare the bison mixture: In a bowl, gently combine ground bison with grated cold butter, salt, pepper, and garlic powder. The butter adds needed fat to the lean bison. Mix just until combined.

3

Form the patties: Divide into 4 portions. Form into patties about 3/4-inch thick, slightly larger than your buns. Make a deep indent in the center - bison patties puff up more than beef.

Important: Handle bison gently and minimally. Overworking makes it tough.
4

Caramelize the onions: Slice 2 onions thin. Cook in 1 tbsp butter over medium-low heat for 20-25 minutes, stirring occasionally, until deeply golden. Season with salt.

5

Cook the patties: Heat cast iron skillet over medium-high heat with olive oil. Cook patties 3-4 minutes per side for medium-rare to medium (130-140F internal). Bison is best not overcooked!

Critical: Bison is very lean and cooks faster than beef. Medium-rare to medium is ideal. Well-done bison is dry and tough.
6

Add cheese: Top each patty with white cheddar in the last minute of cooking. Cover to melt.

7

Rest the patties: Let patties rest 3-5 minutes. This is crucial for bison - it allows juices to redistribute in the lean meat.

8

Toast the buns: Butter and toast buns cut-side down until golden, about 1-2 minutes.

9

Assemble: Spread huckleberry BBQ sauce on bottom bun. Add arugula, the cheese-topped patty, caramelized onions, and more sauce. Top with bun.

10

Serve: Serve immediately with extra huckleberry BBQ sauce on the side. Pairs wonderfully with sweet potato fries or a simple green salad.

💡 Pro Tips & Variations

  • Source quality bison: Look for grass-fed, Wyoming-raised bison. The flavor is richer than grain-finished.
  • Fat is your friend: Grating cold butter into the meat adds moisture that lean bison lacks. Some cooks use bacon fat instead.
  • Don't overcook: Bison has less fat than beef, so it dries out quickly. Aim for 130-140F internal temperature max.
  • Huckleberry hunting: If you can't find huckleberry jam, check online specialty stores or use wild blueberry preserves.
  • Elk variation: Ground elk works beautifully with the same preparation - another Wyoming favorite.
  • Bacon-wrapped: Wrap patties in bacon before cooking for extra fat and flavor - a popular Wyoming technique.
← Back to Wyoming Browse All Burgers →