Bison Burger with Smoked Cheddar and Chipotle Mayo

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 35 min · high-protein

＋ Save this recipe

Shop ingredients

Print

Ingredients

• 3/4 lb ground bison
• 2 slices smoked cheddar
• 1/4 cup mayonnaise
• 1 chipotles in adobo
• 2 burger buns
• 1 red onion
• 2 leaves green leaf lettuce
• 1 tbsp unsalted butter
• 1/2 tbsp neutral oil
• 1 tsp kosher salt
• 1/2 tsp black pepper

Method (tap to check — screen stays awake)

1. Mash the chipotles with a tablespoon of their adobo and stir into the mayonnaise with a pinch of salt.
2. Bison runs about 90 percent lean, so work 1 tbsp of soft butter into the meat before shaping. Form four loose 6-oz patties with a dimple in the center and season only the outsides.
3. Heat the oil in a cast-iron skillet over medium-high, around 400F — hot enough for a crust but below the point where a lean patty seizes.
4. Cook 4 minutes on the first side without pressing. Pressing is what wrings the little fat there is straight into the fire.
5. Flip and cook 3 to 4 minutes more to 160F internal, the food-safe temperature for ground bison as for ground beef. Lay the cheddar on for the last minute and cover to melt.
6. Toast the buttered buns in the pan, rest the patties 4 minutes, and build with lettuce, thin red onion and the chipotle mayonnaise.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook