Entree: United States – Upper Midwest (Minnesota) – Minnesota Bison Burger

Serving Size: 4

Approximate Time

Prep 35 min

Cook 50 min

Additional 15 min

Total 1 hr 30 min

Ingredients

- 1.5 lb (680 g) ground bison (approx. four 6 oz/170 g patties)
- 1 tbsp (15 ml) olive oil
- 1 tsp (6 g) kosher salt
- 3/4 tsp (2 g) freshly ground black pepper
- 1/2 tsp (1.5 g) garlic powder
- 1/2 tsp (1.5 g) onion powder
- 1 tbsp (15 ml) Worcestershire sauce
- 4 slices sharp cheddar cheese, about 1 oz (28 g) each
- 4 sturdy burger buns (brioche or kaiser), about 3.5 oz (100 g) each
- 2 tbsp (30 g) unsalted butter, softened (for toasting buns)
- 2 cups (60 g) butter lettuce or mixed greens
- 4 dill pickle slices (optional)

Quick-pickled red onion:
- 1 small red onion, thinly sliced (about 4 oz / 115 g)
- 1/2 cup (120 ml) apple cider vinegar
- 1/2 cup (120 ml) water
- 1 tbsp (12 g) granulated sugar
- 1 tsp (6 g) kosher salt

Minnesota wild rice pilaf (side):
- 1 cup (170 g) wild rice blend, rinsed
- 2 1/2 cups (600 ml) low-sodium chicken or vegetable broth
- 1 tbsp (14 g) butter or oil
- 1 small yellow onion, finely diced, about 4 oz (115 g)
- 1 medium carrot, finely diced, about 3 oz (85 g)
- 2 stalks celery, finely diced, about 3 oz (85 g)
- 1/4 tsp (1 g) kosher salt, plus more to taste
- 1/4 tsp (0.5 g) black pepper
- 2 tbsp (8 g) fresh parsley, chopped
- 2 tbsp (30 g) toasted chopped pecans or walnuts (optional)

Instructions

Short Description:
A hearty bison burger made with locally raised lean bison, grilled and topped with sharp cheddar and quick-pickled red onion, served with a Minnesota-style wild rice pilaf to make a complete main-course meal.

Regional Notes:
This Upper Midwest version uses locally raised bison as a lean alternative to beef, reflecting Minnesota's ranching and agricultural practices. The inclusion of wild rice, a regional staple harvested in Minnesota lakes, gives the meal a distinct local starch and vegetable component compared to generic burgers.

1. Begin pickling the onion: combine apple cider vinegar, water, sugar, and salt in a heatproof jar or bowl; stir to dissolve. Add the thinly sliced red onion, press down so submerged, and set aside at room temperature while you continue (minimum 15 minutes; refrigerate if making ahead).
2. Start the wild rice pilaf: heat 1 tbsp butter or oil in a medium saucepan over medium heat. Add the diced onion, carrot, and celery and sauté until softened, about 5 minutes.
3. Add the rinsed wild rice blend and stir to coat for 1 minute. Pour in the broth, bring to a boil, then reduce heat to a simmer, cover, and cook until rice is tender and most liquid is absorbed, about 40–50 minutes (follow package timing if different). If needed, drain any excess liquid.
4. When the rice is done, fluff with a fork, stir in chopped parsley and toasted nuts if using, and adjust salt and pepper to taste. Keep warm.
5. Make the burger patties: place the ground bison in a bowl; add olive oil, Worcestershire sauce, salt, pepper, garlic powder, and onion powder. Mix gently with your hands or a fork until combined — do not overwork. Divide into four equal portions and form into patties about 3/4–1 inch (2–2.5 cm) thick, pressing a shallow dimple in the center of each to promote even cooking.
6. Preheat a grill to medium-high or heat a heavy cast-iron skillet over medium-high heat. Lightly oil the grate or skillet.
7. Cook the patties: place patties on the grill or skillet and cook, undisturbed, until well browned, about 4–5 minutes. Flip and cook the second side until the internal temperature reaches 160°F (71°C) for ground bison, about 4–5 more minutes. Place a slice of cheddar on each patty during the last minute and cover briefly to melt.
8. Meanwhile, split and butter the buns; toast cut sides in a dry skillet or on the grill until golden, about 1–2 minutes.
9. Assemble the burgers: spread mayonnaise or your preferred sauce on the bottom bun if desired, add a handful of butter lettuce, top with the bison patty and melted cheddar, add 2–3 slices of quick-pickled red onion (drain excess liquid), and a dill pickle slice if using. Cap with top bun.
10. Serve each burger with a generous scoop (about 3/4–1 cup / 180–240 g) of wild rice pilaf on the side to provide the regional starch and vegetable component. Enjoy immediately.