Bison Burger with Green Chile

Name: Bison Burger with Green Chile
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: american
Ingredients: 1.5 lb ground bison (formed into 4 equal patties); 4 pcs green chile (Hatch or Anaheim, roasted, peeled, seeded, sliced into strips); 4 slices pepper jack cheese; 4 pcs hamburger bun (brioche or sesame seed, split and lightly toasted); 2 pcs garlic (cloves, minced); 1 tsp ground cumin; 1 pinch smoked paprika; 0.25 tsp salt (for patties); 1 pinch black pepper; 1 tsp oil (for grilling); 3 tbsp mayonnaise; 1 tsp lime juice (freshly squeezed); 4 slices iceberg lettuce (thin, for topping); 1 pcs tomato (large, sliced into 4 rounds)

RATING

4.5/5(67)

TASTE SCORE

9/10

A juicy, lean bison patty topped with fire-roasted green chiles and melted pepper jack cheese. Bison brings a slightly sweet, clean beef-like flavor that pairs perfectly with smoky, mildly spicy Hatch chiles. Ready in under 30 minutes, this Southwestern-inspired burger delivers bold taste without the grease of a traditional beef patty.

PREP

10m

COOK

12m

SERVES

1 PIECE

661 cal

SERVINGS

METHOD · 5 STEPS

roast · ~15 min
Roast the green chiles.
Place whole green chiles directly over a gas flame or under a broiler. Turn frequently until the skin is blistered and blackened all over. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Rub off the charred skin, remove stems and seeds, then slice into strips.
TIPCovering hot chiles in a bowl with plastic wrap steams the skin loose — makes peeling effortless.
prep · ~5 min
Form and season the bison patties.
1.In a large bowl, gently combine ground bison with minced garlic, cumin, smoked paprika, salt, and pepper.
2.Divide mixture into 4 equal portions and shape into patties about 1-inch thick.
3.Press a shallow indentation in the center of each patty with your thumb to help them cook flat.
TIPOverworking bison makes it dense and tough. Mix just until seasonings are distributed, then stop.
grill · ~11 min
Grill the patties.
1.Brush a grill pan or outdoor grill with oil and heat over medium-high heat.
2.Place patties on the hot grill and cook for 4 to 5 minutes per side for medium.
3.During the last minute of cooking, top each patty with a generous pile of roasted green chile strips and a slice of pepper jack cheese.
4.Close the lid or cover loosely with foil and let the cheese melt for 60 seconds.
5.Transfer patties to a plate and let rest 3 minutes.
TIPBison is leaner than beef — it cooks faster and dries out past medium. Pull at 135-140°F internal temp.
mix · ~2 min
Mix the lime mayo and toast the buns.
1.In a small bowl, stir together mayonnaise and lime juice until smooth.
2.Place split buns cut-side down on the grill and toast until golden, about 1 minute.
assemble · ~2 min
Assemble the burgers.
1.Spread lime mayo on both cut sides of each toasted bun.
2.Place a lettuce leaf on the bottom bun, then add the patty with melted chiles and cheese.
3.Top with a slice of tomato, close with the top bun, and serve immediately.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Handle ground bison as little as possible when forming patties to keep it tender.
2
Cook bison to medium (135-140°F internal) — it dries out quickly past that point.
3
Press a thumbprint in the center of each patty so they cook flat, not dome-shaped.
4
Roast and peel chiles ahead of time; store refrigerated for up to 3 days.
5
Let patties rest 3 minutes after grilling to redistribute juices before assembling.

RECIPE VARIATIONS