Bison Mushroom Swiss Burger
Substitute ground venison, elk or antelope meat.
- 2 pounds ground bison meat (made 5 patties just under 1/2 lb ea.)
- 1/2 yellow onion, finely diced
- 1 tablespoon course ground mustard
- 1 teaspoon soy sauce
- 1/2 cup breadcrumbs or panko
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 1 1/2 cup mushrooms, thinly sliced
- 1 tablespoon butter
- 1 teaspoon thyme
- 5 Swiss cheese slices
- 5 Brioche buns
In a large bowl, mix together ground bison, diced onion, mustard, soy sauce,
breadcrumbs, egg, garlic powder, black pepper and salt. Using a burger press or
your hands, shape meat patties to your preferred size. I used a burger press to
form these patties to be just under 1/2 pound each yielding me 5 bison meat patties.
Place bison patties on a pre-heated grill being sure to turn a few times so not to
burn. All heat sources are different, so I recommend using a digital thermometer
if you are uncertain about the internal temperature. I prefer medium-rare burgers
so look for an internal temperature to be around 145 degrees and 160 degrees for medium.
While your bison burgers are grilling, heat a skillet over medium heat and melt
butter. Add mushrooms and cook for about 10 minutes until browned. Remove
from heat. When your burgers are almost done, place a slice of Swiss cheese on
each one and top with mushrooms. Remove from the grill when cheese is melted.
Place buns on grill and quickly brown.
Remove and enjoy!
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