Entree: United States – Great Plains United States (North Dakota) – Bison Burger

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Total 1 hr

Ingredients

- 1.5 lb (680 g) ground bison
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/2 tsp (1.5 g) garlic powder
- 1 tbsp (15 ml) neutral oil (vegetable or canola), plus more for potatoes
- 4 kaiser rolls or burger buns
- 4 leaves butter lettuce (or iceberg/romaine leaves)
- 1 medium tomato, sliced
- 1 small red onion, thinly sliced
- 4 slices aged cheddar cheese (optional), about 1.5 oz (40 g) per slice

Chokecherry sauce
- 1 cup (240 g) chokecherry preserves or chokecherry jam
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (12 g) packed brown sugar
- 1 tsp (5 ml) Dijon mustard
- 1/8 tsp (pinch) cayenne pepper (optional)
- 2 tbsp (30 ml) water, if needed to thin

Oven-roasted potatoes
- 1.5 lb (680 g) baby potatoes (or fingerlings), halved if large
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh chopped thyme

Simple mixed-green salad
- 4 cups (120 g) mixed salad greens
- 8 cherry tomatoes, halved
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) apple cider vinegar or lemon juice
- 1/4 tsp (1.5 g) kosher salt
- 1/8 tsp (0.5 g) freshly ground black pepper

Instructions

Short Description:
A simple, hearty burger that highlights locally sourced North Dakota bison, topped with a tangy chokecherry sauce and served with oven-roasted baby potatoes and a crisp mixed-green salad for a complete main-course meal.

Regional Notes:
This North Dakota version uses locally raised bison seasoned simply to let the lean, beefy flavor shine and pairs it with regional chokecherry sauce (a prairie fruit preserve common in the Dakotas). The accompaniments are straightforward—starchy roasted potatoes and fresh greens—to keep the focus on the bison and chokecherry topping.

1. Preheat the oven to 425°F (220°C). Toss the halved baby potatoes with 2 tbsp (30 ml) olive oil, 1 tsp (5 g) salt, 1/2 tsp (2.5 g) pepper, and thyme; spread in a single layer on a rimmed baking sheet. Roast 25–30 minutes until golden and tender, turning once halfway through.
2. While the oven starts, make the chokecherry sauce: combine 1 cup (240 g) chokecherry preserves, 2 tbsp (30 ml) apple cider vinegar, 1 tbsp (12 g) brown sugar, 1 tsp (5 ml) Dijon mustard, and a pinch of cayenne in a small saucepan. Warm over medium heat, stirring, until simmering. Reduce heat and simmer gently 4–6 minutes until glossy and slightly thickened; add up to 2 tbsp (30 ml) water if too thick. Remove from heat and keep warm or set aside.
3. Prepare the bison patties: in a bowl, gently mix 1.5 lb (680 g) ground bison with 1 tsp (5 g) salt, 1/2 tsp (2.5 g) pepper, and 1/2 tsp (1.5 g) garlic powder. Divide into 4 equal portions and form into patties about 3/4 inch (2 cm) thick, making a slight indentation in the center of each to help them cook evenly.
4. Heat a large cast-iron skillet or heavy frying pan over medium-high heat and add 1 tbsp (15 ml) neutral oil. When the oil is shimmering, add the patties (work in batches if needed) and cook 3–4 minutes per side for medium-rare to medium (internal temperature 130–140°F / 55–60°C), or longer if you prefer well done. If using cheese, place a slice on each patty in the last minute of cooking and cover the pan briefly to melt.
5. While patties cook, split and toast the buns cut-side down in a separate skillet or under the broiler until lightly golden, about 1–2 minutes.
6. Toss the mixed salad: combine 4 cups (120 g) mixed greens and 8 halved cherry tomatoes in a bowl; whisk 2 tbsp (30 ml) olive oil with 1 tbsp (15 ml) apple cider vinegar or lemon juice, 1/4 tsp (1.5 g) salt and 1/8 tsp (0.5 g) pepper, then toss lightly with the greens.
7. Assemble the burgers: on each toasted bun base place a lettuce leaf, a bison patty, a spoonful (about 2 tbsp / 30 ml) of warm chokecherry sauce, tomato slice, and red onion rings. Top with the bun crown. Serve immediately with roasted potatoes and the mixed-green salad on the side.
8. Leftovers and notes: bison is lean—avoid overworking the meat when forming patties to keep them tender. If chokecherries are unavailable, a tart cherry preserve can be used as a practical regional substitute.