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

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 10 min

Total 45 min

Ingredients

- 1.5 lb (680 g) ground bison
- 1 tsp (5 g) kosher salt
- 3/4 tsp (1.5 g) freshly ground black pepper
- 1 tsp (5 ml) Worcestershire sauce
- 1/2 tsp (2 g) garlic powder
- 2 tbsp (30 g) finely chopped shallot
- 1 tbsp (15 ml) olive oil
- 4 slices (4 oz / 115 g) smoked cheddar or Montana alpine-style cheese
- 4 brioche buns (4 buns, approx. 240 g total)
- 2 tbsp (30 g) butter, softened, for toasting buns
- 4 large lettuce leaves
- 2 medium tomatoes, sliced (approx. 10 oz / 285 g)
- 1 small red onion, thinly sliced (approx. 4 oz / 115 g)
- 8 dill pickle slices
- 1/4 cup (60 ml) mayonnaise
- 2 tbsp (30 ml) whole-grain mustard
Huckleberry Sauce:
- 1 cup (240 ml) huckleberries, fresh or frozen (if unavailable, use wild blueberries)
- 1/2 cup (100 g) granulated sugar
- 2 tbsp (30 ml) balsamic vinegar
- 1 tbsp (15 ml) water (if needed)
- Pinch of salt

Instructions

Short Description:
A hearty Montana-style bison burger featuring lean, locally sourced ground bison, melted local cheese, and a tangy-sweet huckleberry sauce on toasted buns. Built with enough starch, protein, and vegetables to stand as a complete main-course meal.

Regional Notes:
This Montana version uses lean local bison and highlights regional toppings like huckleberry sauce and Montana-style smoked or alpine cheeses. Because bison is leaner than beef, the seasoning and brief resting step help preserve moisture while showcasing the meat's distinct flavor.

1. Make the huckleberry sauce: In a small saucepan over medium heat combine huckleberries, sugar, balsamic vinegar, and a pinch of salt. Bring to a simmer, stirring occasionally, and cook until berries break down and sauce thickens, about 6–8 minutes. If too thick, stir in up to 1 tbsp (15 ml) water. Remove from heat and let cool slightly.
2. Mix the burger seasoning: In a large bowl combine ground bison, shallot, Worcestershire sauce, garlic powder, 1 tsp (5 g) kosher salt, and 3/4 tsp (1.5 g) black pepper. Gently mix just until combined—do not overwork the meat.
3. Form patties: Divide the mixture into 4 equal portions (about 6 oz / 170 g each) and shape into patties about 3/4–1 inch thick. Press a slight shallow dimple in the center of each patty to reduce doming while cooking.
4. Preheat grill or skillet: Heat a grill or a heavy cast-iron skillet over medium-high heat. Brush the grill grates or skillet with 1 tbsp (15 ml) olive oil to prevent sticking.
5. Toast buns: Spread butter on cut sides of the brioche buns and toast on the grill or skillet until golden, about 1–2 minutes. Keep toasted buns warm.
6. Cook the patties: Place patties on the hot grill or skillet and cook 4–5 minutes per side. During the last minute of cooking, top each patty with a cheese slice and close grill lid or cover skillet to melt. Cook until internal temperature reaches 160°F (71°C) for ground bison (use an instant-read thermometer). Avoid overcooking to keep burgers from drying out.
7. Rest the patties: Remove patties from heat and let rest 4–5 minutes to redistribute juices.
8. Prepare the spread: In a small bowl mix mayonnaise and whole-grain mustard.
9. Assemble burgers: Spread mayo-mustard on both bun halves. Layer bottom bun with a lettuce leaf, tomato slice, the cheese-topped bison patty, a few rings of red onion, and pickle slices. Spoon 1–2 tbsp (15–30 ml) huckleberry sauce over the patty (or serve sauce on the side). Top with the bun crown.
10. Serve immediately with your choice of sides (fries, roasted potatoes, or a simple green salad).