Entree: United States – Wyoming (Rocky Mountain United States) – Wyoming Bison Burger

Serving Size: 4

Approximate Time

Prep 40 min

Cook 40 min

Total 1 hr 20 min

Ingredients

- 1.5 lb (680 g) ground bison
- 1 large egg
- 2 tbsp (30 ml) plain breadcrumbs
- 1 tsp (5 g) kosher salt
- 3/4 tsp (2 g) freshly ground black pepper
- 1/2 tsp (1.5 g) garlic powder
- 1 tsp (5 ml) Worcestershire sauce
- 2 tbsp (30 ml) olive oil, divided
- 4 brioche buns
- 2 tbsp (30 g) unsalted butter, softened (for toasting buns)
- 4 slices (approx. 1 oz / 28 g each) aged cheddar or local mountain cheddar
- 1/2 cup (160 g) huckleberry jam or preserves
- 1 tbsp (15 ml) apple cider vinegar
- 2 tbsp (30 ml) water
- 2 tbsp (30 ml) mayonnaise
- 1 tsp (5 ml) Dijon mustard
- 2 cups (60 g) arugula or baby greens
- 1 small red onion, thinly sliced (about 4 oz / 115 g)
- For roasted potatoes:
  - 1.5 lb (680 g) fingerling potatoes, halved
  - 2 tbsp (30 ml) olive oil
  - 1 tbsp (3 g) chopped fresh rosemary (or 1 tsp dried)
  - 1/2 tsp (2.5 g) kosher salt
  - 1/4 tsp (1 g) black pepper
- For charred asparagus:
  - 1 lb (450 g) asparagus, trimmed
  - 1 tbsp (15 ml) olive oil
  - Salt and pepper to taste

Instructions

Short Description:
A hearty Rocky Mountain main-course burger using lean, locally sourced bison, topped with a tangy huckleberry sauce and local cheddar, served with roasted rosemary fingerling potatoes and charred asparagus for a complete meal.

Regional Notes:
This Wyoming version highlights locally sourced bison, which is leaner and richer-tasting than beef, and pairs the patty with regional huckleberry sauce and mountain-style cheddar. Cooking technique and a light binder keep the bison juicy without masking its flavor, differentiating it from standard beef burgers.

1. Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss halved fingerling potatoes with 2 tbsp (30 ml) olive oil, 1 tbsp (3 g) chopped rosemary, 1/2 tsp (2.5 g) salt and 1/4 tsp (1 g) pepper. Spread cut-side down and roast 25–30 minutes until golden and fork-tender, turning once halfway.
2. While potatoes roast, make huckleberry sauce: in a small saucepan combine 1/2 cup (160 g) huckleberry jam, 1 tbsp (15 ml) apple cider vinegar, and 2 tbsp (30 ml) water. Heat over medium, stirring until smooth and slightly reduced, 4–6 minutes. Taste and adjust vinegar or water for desired tang/thickness. Keep warm or refrigerate briefly and rewarm.
3. Whisk together 1 large egg, 2 tbsp (30 ml) mayonnaise and 1 tsp (5 ml) Dijon mustard in a small bowl; set aside for burger spread.
4. In a large bowl gently combine 1.5 lb (680 g) ground bison, 2 tbsp (30 ml) plain breadcrumbs, 1 tsp (5 g) kosher salt, 3/4 tsp (2 g) black pepper, 1/2 tsp (1.5 g) garlic powder, and 1 tsp (5 ml) Worcestershire sauce. Mix only until just combined — do not overwork.
5. Form mixture into four even patties (about 6 oz / 170 g each), slightly wider than the buns and make a shallow dimple in the center of each patty to reduce puffing.
6. Preheat a grill or large cast-iron skillet over medium-high heat. If using skillet, add 1 tbsp (15 ml) olive oil and heat until shimmering.
7. Cook patties 3–5 minutes per side for medium-rare to medium (target internal temp 130–140°F / 54–60°C); because bison is lean, avoid cooking beyond medium to prevent dryness. During the last minute of cooking, place one slice of cheddar on each patty, cover or tent to melt.
8. Meanwhile toss asparagus with 1 tbsp (15 ml) olive oil and a pinch of salt and pepper. Grill or sauté asparagus 6–8 minutes until charred in spots and tender-crisp. Keep warm.
9. When potatoes are done, remove from oven and keep warm. If desired, toss with a little extra butter or chopped parsley.
10. Split brioche buns and butter cut sides with softened butter. Toast buns on the grill or skillet cut-side down until golden, about 1–2 minutes.
11. Assemble burgers: spread a thin layer of the mayo-Dijon on the bottom bun, add a handful of arugula, place the cheddar-topped bison patty, spoon 1–2 tbsp (15–30 ml) warm huckleberry sauce over the patty, add a few slices of red onion, and close with the top bun.
12. Serve each burger with a portion of roasted rosemary fingerling potatoes and charred asparagus. Offer extra huckleberry sauce at the table.