Entree: United States – Colorado – Bison Burger

Serving Size: 4

Approximate Time

Prep 35 min

Cook 35 min

Additional 15 min

Total 1 hr 15 min

Ingredients

- 1 lb (454 g) ground bison
- 1 tsp (5 g) kosher salt
- 3/4 tsp (1.5 g) freshly ground black pepper
- 1 tbsp (15 ml) Worcestershire sauce
- 1/4 cup (40 g) finely chopped yellow onion
- 1 clove (3 g) garlic, minced
- 1 tbsp (15 ml) vegetable oil or beef tallow for cooking
- 4 brioche buns (approx. 12 oz / 340 g total)
- 4 slices Colorado cheddar (approx. 4 oz / 115 g)
- 3/4 cup (110 g) roasted chopped Pueblo green chilies, divided (about 1/2 cup for topping, 2 tbsp for aioli)
- 1 cup (45 g) shredded romaine lettuce
- 1 medium tomato, sliced (approx. 120 g)
- 1 small red onion (approx. 70 g), thinly sliced for pickling
- 1/3 cup (80 ml) apple cider vinegar (for pickling)
- 1/3 cup (80 ml) water (for pickling)
- 1 tbsp (12 g) granulated sugar (for pickling)
- 1 tsp (5 g) kosher salt (for pickling)
- 1/2 cup (120 g) mayonnaise (for green chile aioli)
- 1 tsp (5 ml) fresh lime juice (for aioli)
- 1/2 tsp (1.5 g) garlic powder (for aioli)
- 1.5 lb (680 g) fingerling potatoes, halved
- 2 tbsp (30 ml) olive oil (for potatoes)
- 1 tsp (5 g) smoked paprika (for potatoes)
- 1/2 tsp (2.5 g) kosher salt (for potatoes)
- 1/4 tsp (1 g) freshly ground black pepper (for potatoes)
- 2 tbsp (8 g) chopped fresh parsley (for garnish)

Instructions

Short Description:
A hearty Colorado-style bison burger made with locally sourced ground bison, roasted Pueblo green chilies, and Colorado cheddar, served on toasted brioche with a side of roasted fingerling potatoes and green chile aioli.

Regional Notes:
This Rocky Mountain/Colorado version highlights locally sourced bison and regional toppings: roasted Pueblo green chilies and Colorado cheese. Compared with generic burgers, it uses lean bison meat and a smoky green-chile profile common in Colorado, plus a simple potato side to make a complete main-course meal.

1. Make quick pickled red onions: place sliced red onion in a jar. In a small saucepan bring apple cider vinegar, water, sugar, and 1 tsp (5 g) salt to a simmer until sugar dissolves. Pour hot brine over onions, cool to room temperature, then refrigerate while you finish the rest (at least 15 minutes).
2. Prepare potatoes: preheat oven to 425°F (220°C). Toss halved fingerling potatoes with 2 tbsp (30 ml) olive oil, 1 tsp (5 g) smoked paprika, 1/2 tsp (2.5 g) salt, and 1/4 tsp (1 g) black pepper. Spread on a rimmed baking sheet cut-side down and roast 25–30 minutes, turning once, until golden and tender. Keep warm and toss with chopped parsley before serving.
3. Mix burger patties: in a large bowl combine 1 lb (454 g) ground bison, 1/4 cup (40 g) finely chopped yellow onion, 1 clove (3 g) minced garlic, 1 tbsp (15 ml) Worcestershire sauce, 1 tsp (5 g) kosher salt, and 3/4 tsp (1.5 g) black pepper. Mix gently with your hands until just combined—do not overwork. Divide into four equal portions and form into 4 patties about 3/4 inch (2 cm) thick, making a slight indentation in the center of each.
4. Make green chile aioli: in a small bowl combine 1/2 cup (120 g) mayonnaise, 2 tbsp (approx. 15 g) of the roasted Pueblo green chilies (from the 3/4 cup), 1 tsp (5 ml) lime juice, and 1/2 tsp (1.5 g) garlic powder. Stir until smooth and refrigerate until ready to assemble.
5. Preheat grill or heavy skillet: heat a grill or cast-iron skillet to medium-high and brush with 1 tbsp (15 ml) vegetable oil or beef tallow to prevent sticking.
6. Cook patties: place patties on the hot surface. For medium (slightly pink) cook about 3–4 minutes per side; for well-done cook 4–5 minutes per side. USDA recommendation for ground game is 160°F (71°C) for safety—cook to 160°F (71°C) if preferred. In the last minute of cooking, top each patty with a slice of Colorado cheddar and close the grill lid or cover skillet to melt.
7. Toast buns: while cheese melts, split and toast brioche buns on the grill or in a pan until lightly browned, about 1 minute.
8. Assemble burgers: spread about 1–2 tbsp (15–30 g) green chile aioli on bottom buns. Place the melted-cheddar-topped bison patty, then spoon 2 tbsp (approx. 30 g) roasted Pueblo green chilies over each patty, add shredded romaine and tomato slice, and top with a few quick-pickled red onion slices. Crown with top bun.
9. Plate and serve: serve burgers with roasted fingerling potatoes alongside. Garnish potatoes with remaining chopped parsley. Offer extra aioli and roasted green chilies at the table.