Entree: Canada – Yukon – Bison Burger

Serving Size: 4

Approximate Time

Prep 30 min

Cook 35 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

- 1.5 lb (680 g) ground bison
- 1 small shallot, finely minced, approx. 1 oz (30 g)
- 1 tsp (5 ml) Worcestershire sauce
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 tbsp (15 ml) neutral oil (canola or vegetable) for cooking
- 4 brioche or potato-style burger buns
- 4 slices sharp cheddar cheese, approx. 1 oz (28 g) each
- 8 oz (225 g) mixed wild mushrooms (chanterelles, morels, cremini), cleaned and sliced
- 2 tbsp (30 g) unsalted butter for mushrooms
- 1 tsp (1 g) fresh thyme leaves
- 1 cup (240 ml) mayonnaise
- 2 tbsp (10 g) fresh young spruce tips, finely chopped
- 1 tbsp (15 ml) fresh lemon juice
- 1 small garlic clove, minced, approx. 3 g
- Salt and pepper to taste for aioli
- 1 lb (450 g) Yukon Gold potatoes, cut into 1/4-inch (6 mm) sticks for fries
- 2 tbsp (30 ml) vegetable oil for fries
- 1 tsp (5 g) smoked sea salt or kosher salt for fries
- 4 cups (120 g) mixed salad greens or arugula
- 1 small tomato, sliced
- 1 small red onion, thinly sliced
- 1 tbsp (15 ml) apple cider vinegar
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 g) butter, for toasting buns (optional)

Instructions

Short Description:
A hearty Yukon-style bison burger served with sautéed wild mushrooms, spruce tip aioli, oven-crisped Yukon Gold fries, and a simple greens salad — a complete northern main course showcasing local bison and foraged flavors.

Regional Notes:
This Yukon variation uses locally sourced ground bison and highlights regional toppings: sautéed wild mushrooms and a spruce tip aioli made from young spruce tips for a resinous, citrusy note. It differs from generic burgers by emphasizing lean game meat and foraged northern ingredients rather than typical condiments.

1. Make the spruce tip aioli: In a small bowl combine 1 cup (240 ml) mayonnaise, 2 tbsp (10 g) chopped spruce tips, 1 tbsp (15 ml) lemon juice, and 1 minced garlic clove. Season with salt and pepper to taste. Cover and refrigerate to let flavors meld while you prepare the rest.
2. Preheat oven and prepare fries: Preheat oven to 425°F (220°C). Toss 1 lb (450 g) cut Yukon Gold potatoes with 2 tbsp (30 ml) vegetable oil and 1 tsp (5 g) smoked sea salt. Spread in a single layer on a rimmed baking sheet and roast 25–30 minutes, turning once halfway, until golden and crisp.
3. Sauté mushrooms: While fries roast, heat 2 tbsp (30 g) unsalted butter in a skillet over medium-high heat. Add 8 oz (225 g) sliced wild mushrooms and 1 tsp (1 g) thyme. Sauté 6–8 minutes until browned and any liquid has evaporated. Season with a pinch of salt and set aside, keeping warm.
4. Form patties: Gently combine 1.5 lb (680 g) ground bison, 1 finely minced small shallot (approx. 1 oz / 30 g), 1 tsp (5 ml) Worcestershire, 1 tsp (5 g) kosher salt, and 1/2 tsp (1.5 g) black pepper in a bowl. Divide into 4 equal portions and form into patties about 6 oz (170 g) each, slightly wider than the buns and slightly dimpled in the center.
5. Cook patties: Heat 1 tbsp (15 ml) neutral oil in a heavy skillet or cast-iron pan over medium-high heat. When shimmering, add patties (work in batches if necessary). Cook 4–5 minutes per side until nicely browned and cooked through; flip once. For safety, cook ground bison to 160°F (71°C) internal temperature. In the last minute of cooking, top each patty with a slice of cheddar to melt.
6. Toast buns and dress salad: While patties finish, melt 1 tbsp (15 g) butter in a separate pan or brush on buns and toast cut sides until golden. In a bowl toss 4 cups (120 g) mixed greens with 1 tbsp (15 ml) apple cider vinegar and 2 tbsp (30 ml) olive oil; season with salt and pepper. Add sliced tomato and red onion.
7. Assemble burgers: Spread 1–2 tbsp (15–30 ml) spruce tip aioli on both bun halves. Place melted-cheddar-topped bison patty on the bottom bun, spoon a generous mound of sautéed wild mushrooms over the patty, add a few salad greens or tomato slice if desired, then cap with the top bun.
8. Serve: Plate each burger with a portion of oven fries and a side of dressed greens. Offer extra spruce tip aioli at the table for dipping.