It’s what I like to call balance. Also, I’m from Texas.
^(BTdubs, check out that alliteration.)
These bison burgers will have you feeling go-oood. Like finding that stray onion ring in your french fries good. Inspired by my favorite whiskey sliders recipe (shoutout to the one and only Ree Drummond), I decided last week to come up with my own whiskey bbq burger recipe.
I’ve ordered bison burgers in the past and had some stocked in my freezer for magical days like this. Ground bison meat is leaner than ground beef and similar in macronutrients to ground turkey. To me, it’s always tasted richer and tastier than beef, so to be able to enjoy a flavorful burger with less fat and calories is a win-win.
…And that’s also why I decided to add the bacon.
Combine ground bison with panko breadcrumbs, milk, an egg, Worcestershire, hot sauce, and salt and pepper to form the patties, then cook in a greased skillet to desired doneness. Caramelize thinly sliced onions before deglazing the pan with whiskey, then add the bbq sauce (Sweet Baby Ray’s all the way, y’all!), and let patties simmer in low heat.
To warm toasted buns, add fresh spinach leaves, the bison patty, and top with blue cheese, caramelized onions, and strips of bacon. Then cry happy tears as you realize that this is the best day of your life thus far and you no longer carry any judgment in your heart. Oh, and serve warm with your favorite burger sides.
- 2 lb ground bison
- 1/2 cup panko breadcrumbs
- 2 tbsp 2% milk
- 3 tbsp Worcestershire sauce
- 1 egg
- dash of hot sauce
- pinch of kosher salt
- 1/4 tsp black pepper
- 6 slices bacon (optional) (...but what is optional bacon?)
- 1 large yellow onion, sliced thinly
- 1/4 cup whiskey
- 1 cup barbecue sauce (Sweet Baby Ray's, y'all!)
- 2 tbsp butter, softened
- 6 hamburger buns
- blue cheese
- spinach leaves
- Preheat oven to 350 degrees. Spread each bun with softened butter and place on a baking tray, buttered side up, and bake for 4-5 minutes until just toasted. Set aside.
- If you plan on using bacon, fry the 6 slices of bacon and set aside to drain on a paper-towel lined plate. Drain all grease but 2 tbsp and lower heat. If not using bacon, melt an additional 2 tbsp of butter in a large skillet.
- Combine all burger patty ingredients in a medium sized bowl and form into 6 patties.
- Heat large skillet with grease or butter to medium-high. When hot, add the burger patties and cook until done, about 3-4 minutes per side (medium rare is 140 degrees; 160 degrees for well done). Remove and set aside on a plate, covered with foil.
- Drain all grease but 2 tbsp, and add the sliced onion. Cook on medium-low heat until onions begin to caramelize, about 10 minutes, stirring often. Add the whiskey to the skillet and stir for about 2-3 minutes, until whiskey begins to reduce. Add the barbecue sauce and stir to combine for 1-2 minutes.
- Lower heat to low and add the bison patties to the bbq sauce, turning once to coat. Sprinkle blue cheese on each one and remove from heat.
- Spread spinach leaves on each bun, top with a patty, place bacon and caramelized onions on the patty, then top with bun and devour!