Entree: Canada – Alberta (Canadian Prairies) – Bison Burger

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Additional 20 min

Total 55 min

Ingredients

- 1.5 lb (680 g) ground bison
- 1 small shallot, finely minced, about 1 oz (28 g)
- 2 cloves garlic, minced, about 0.4 oz (12 g)
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) coarse salt
- 3/4 tsp (3 g) freshly ground black pepper
- 1 tsp (2.5 g) smoked paprika
- 1/2 tsp (1 g) dried thyme
- 1/4 tsp (0.5 g) ground coriander
- 1 tbsp (15 ml) olive oil, for cooking
- 4 brioche buns
- 2 tbsp (30 g) butter, softened (for toasting buns)
- 4 slices cheddar cheese, about 1 oz (28 g) each
- 4 leaves butter lettuce
- 1 medium tomato, sliced, about 6 oz (170 g)
- Quick-pickled red onion:
  - 1 small red onion, thinly sliced, about 4 oz (115 g)
  - 1/3 cup (80 ml) apple cider vinegar
  - 1 tbsp (12 g) granulated sugar
  - 1/2 tsp (3 g) salt
- Saskatoon berry sauce:
  - 1 cup (150 g) Saskatoon berries (fresh or frozen)
  - 1/4 cup (50 g) brown sugar
  - 1 tbsp (15 ml) balsamic vinegar
  - 2 tbsp (30 ml) water
  - Pinch of salt
- Roasted potato wedges:
  - 1.5 lb (700 g) russet potatoes, scrubbed and cut into wedges
  - 2 tbsp (30 ml) vegetable oil
  - 1 tsp (5 g) kosher salt
  - 1/2 tsp (2.5 g) black pepper
  - 1/2 tsp (1 g) dried rosemary or thyme (optional)

Instructions

Short Description:
A hearty Alberta-style bison burger seasoned with prairie spices and topped with a tangy Saskatoon berry sauce, served on toasted buns with quick-pickled red onion and roasted potato wedges for a full main-course meal.

Regional Notes:
This Prairie/Alberta version uses lean Alberta bison and a Saskatoon berry sauce—a regional fruit common across the Canadian Prairies—to add sweet-tart local flavor. Spice choices (smoked paprika, thyme, coriander) reflect local seasoning preferences and keep the burger distinct from generic beef versions.

1. Make the Saskatoon berry sauce: in a small saucepan combine Saskatoon berries, brown sugar, balsamic vinegar, water, and a pinch of salt. Bring to a simmer over medium heat and cook, stirring occasionally, until thickened to a jam-like consistency, about 8–10 minutes. Mash lightly with a spoon if desired. Remove from heat and cool; sauce will thicken more as it cools.
2. Quick-pickle the red onion: in a heatproof jar or bowl combine apple cider vinegar, sugar, and salt; stir until dissolved. Add the sliced red onion, press down so slices are submerged, and let sit at room temperature for at least 20 minutes (or refrigerate up to overnight). Drain before using.
3. Roast the potato wedges: preheat oven to 425°F (220°C). Toss potato wedges with vegetable oil, kosher salt, black pepper, and rosemary or thyme on a rimmed baking sheet in a single layer. Roast 30–35 minutes, turning once halfway through, until golden and crisp at edges.
4. Prepare the patties: in a large bowl gently combine ground bison, minced shallot, minced garlic, Worcestershire sauce, coarse salt, black pepper, smoked paprika, dried thyme, and ground coriander. Mix just until combined—do not overwork. Divide into 4 portions and form into patties about 6 oz (170 g) each and about 3/4 inch thick; make a slight indentation in the center of each patty with your thumb.
5. Cook the patties: heat a heavy skillet or grill over medium-high heat and add 1 tbsp (15 ml) olive oil if using a skillet. When hot, cook patties 3–4 minutes on the first side until a brown crust forms. Flip and cook another 3–4 minutes for medium (cook longer for well done as bison is lean). Place a slice of cheddar on each patty in the final minute and cover the pan or close the grill lid to melt.
6. Toast the buns: spread softened butter on cut sides of brioche buns and toast in a skillet or under the broiler until golden, about 1–2 minutes.
7. Assemble the burgers: spread 1–2 tbsp (15–30 ml) Saskatoon berry sauce on the bottom bun, add lettuce leaf, burger with melted cheddar, a slice of tomato, and a few rings of quick-pickled red onion. Add another small spoonful of Saskatoon sauce on the top bun if desired. Serve immediately with roasted potato wedges and any leftover sauce on the side.
8. Leftover/storage note: keep sauce refrigerated up to 1 week. Store cooked patties refrigerated for up to 2 days and reheat gently to avoid drying.