Bison Burgers from Jason Biggs

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4 burgers

  • 1 ¼  lb. ground buffalo (bison)
  • 2 onions sliced into ¼ inch rings
  • 2 tbs butter
  • 4 slices cheddar cheese
  • 4 tbs ketchup
  • 4 eggs cooked to your request (sunny-up, over easy, etc)
  • 2 tbs butter
  • salt and pepper to taste
  • 4 toasted buns

South of the border side dish:

  • 1 lb frozen corn
  • 1 tbs butter
  • 1 tsp vegetable oil
  • 1 15 oz can black beans rinsed and drained
  • 1 15 oz can diced tomatoes drained
  • 2 tbs minced red onion
  • 2 tbs  diced green chiles (canned mild)
  • 2 tbs chopped fresh cilantro
  • salt and pepper to taste

Dressing for side dish:

  • Juice of 2 limes
  • ¼ c. vegetable or olive oil
  • ¼ tsp salt
  • ¼ tsp sugar

 

Assemble side dish:

 Melt butter and oil in sauté pan over medium high to high heat and sauté corn until it starts to get a little color (a little brown around some of the edges). We’re not trying to cook it, but just get it hot and bring out the sweetness.

 Season with salt and pepper to taste and take off the heat.

 Add corn to a medium bowl with beans, tomatoes, onion, green chiles and cilantro. Toss with 2 tbs of dressing. Taste for salt and pepper or additional dressing and set aside.


Melt butter in a sauté pan over medium low heat. Add onion with a little salt and pepper. Cover and cook for ten minutes. Remove cover, toss and continue cooking 5 minutes uncovered. Cover and cook on low while you start burgers.

 

Divide ground meat into 4 equal balls. Form patties, gently, making rounds with dimpled centers (cupped in middle). When burgers cook ,they always rise in the middle, making a patty transform into a meatball). We want flat burgers.

 *Heat pan or grill to medium high. Lightly grease. Add burgers and cook first side 2 ½ minutes. Turn and cook  2 minutes. Add cheese.

 *While burgers are cooking, toast buns to desired color.

 *While burgers are cooking, melt 2 tbs butter in sauté pan and prepare 4 eggs any way you like. Slightly undercook, take off the heat and set aside. .

 When burgers just become bouncy to the touch, remove and place on bottom bun. Top with a helping of grilled onions, a tbs of ketchup and top with an egg.

 Salt and pepper to taste.

 Serve with side dish,

 Enjoy!