Savor the irresistible combination of smoky goodness and tender bison meat in our signature smoked bison burger. Get ready for a taste experience that will blow you away.
Course
Main Course
Prep Time15minutes
Cook Time1hour30minutes
Servings4
Ingredients
1poundground bison meat
1teaspoongarlic powder
1teaspoononion powder
½teaspooncayenne pepper
Salt and pepper to taste
4burger buns
4slicesof cheddar or gouda cheese
Lettucetomatoes, onions (for burger toppings)
Your favorite burger sauce
Instructions
The Preparations
Preheat Your Pellet Grill: Fire up that pellet grill and set the temperature to a smoking 225°F. Just like getting the stage ready for a rock concert, we're setting the mood for the smoky flavor show!
Season the Bison Meat: In a mixing bowl, toss in your pound of ground bison meat. Sprinkle in the garlic powder, onion powder, cayenne pepper, salt, and pepper. Get your hands in there and mix it all together, infusing that meat with flavor-packed goodness. Just remember to wash those hands afterward – we're not aiming for a "seasoned" chef!
Shaping the Goodness
Shape Those Patties: Now, let's shape our meat into glorious patties. Aim for about ¼ pound each. You can use your hands or a burger press if you've got one. Think of it as crafting mini meat sculptures!
The Smoky Magic
Place Patties on the Grill: Place those beautifully crafted patties on the grill grates. It's like introducing the band to the stage. Close the lid and let the smoky symphony begin!
Let the Smoking Begin: This is where patience comes into play. Let those patties smoke away for about 1.5 hours. Go ahead, play air guitar while you wait – it's all part of the process!
The Cheese Meltdown
Cheesy Dreams: About 10 minutes before the smoking time is up, it's time to melt some cheese. Lay those cheese slices on the patties and let them get all gooey and irresistible.
The Build-Up
Stack 'Em Up: It's burger assembly time! Grab your burger buns, spread your favorite sauce (I'm all about that special sauce!), stack on some lettuce, tomatoes, and onions – the whole shebang!