Bison Mushroom Swiss Burger

Substitute ground venison, elk or antelope meat.

Ingredients

  • 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

Directions

  1. 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.

  2. 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.

  3. 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!


This Recipe Is Published Here

Advertisements