Bison Burger with Green Chile with Sweet Potato Fries

Instructions

1. 1

   Prepare the Patty Mixture

   • In a large bowl, place the ground bison. Add half of the diced green chiles (about 2 oz), garlic powder, onion powder, cumin, salt, and black pepper.
   • Using your hands, gently mix the ingredients until they are just combined. The mixture should be uniform but still have a coarse texture. Avoid overworking the meat to ensure tender burgers.
2. 2

   Form the Patties

   • Divide the bison mixture into 4 equal portions, each weighing about 6 oz.
   • Gently shape each portion into a patty that is approximately 3/4-inch thick and slightly wider than your burger buns to account for shrinkage during cooking.
   • Press a shallow dimple into the center of each patty with your thumb. This simple trick prevents the burgers from puffing up into a ball shape as they cook.
3. 3

   Cook the Bison Burgers

   • Preheat a grill or a large cast-iron skillet over medium-high heat (around 400-450°F or 205-230°C). Lightly brush the grill grates or the skillet with vegetable oil.
   • Place the patties on the hot surface. Cook for 4-5 minutes on the first side. Flip the burgers and cook for another 3-5 minutes for medium-rare to medium doneness. The internal temperature should read 140-145°F (60-63°C) on an instant-read thermometer.
   • During the final minute of cooking, place a slice of pepper jack cheese on top of each patty to allow it to melt perfectly.
4. 4

   Toast Buns and Assemble

   • While the cheese is melting, place the burger buns, cut-side down, on the grill or in a separate dry pan. Toast for about 60 seconds until they are lightly golden and fragrant.
   • To assemble, place a cooked patty on each bottom bun. Top with a spoonful of the remaining diced green chiles.
   • Layer with a lettuce leaf, a slice of tomato, and a few rings of red onion.
   • Place the top bun on and serve immediately for the best experience.