Entree: United States – South Dakota, Great Plains United States – Bison Burger

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 1.5 lb (680 g) ground bison
- 1 tsp (5 g) kosher salt, plus more for fries
- 3/4 tsp (2 g) freshly ground black pepper
- 1 tsp (5 ml) Worcestershire sauce (optional)
- 4 burger buns
- 2 tbsp (30 g) unsalted butter, softened (for toasting buns)
- 4 slices cheddar cheese (optional)
- 4 leaves iceberg or romaine lettuce
- 1 medium tomato, sliced (about 6 oz / 170 g)
- 1/2 small red onion, thinly sliced
- Dill pickle slices, to taste
- 1/4 cup (60 ml) mayonnaise
- 2 tbsp (30 ml) ketchup
- 1 tbsp (15 ml) yellow mustard
- 1.5 lb (680 g) russet potatoes (about 2 large), cut into 1/3- to 1/2-inch fries
- 2 tbsp (30 ml) olive oil
- 1/2 tsp (2.5 g) smoked paprika or regular paprika (optional)

Instructions

Short Description:
A simply seasoned South Dakota-style bison burger featuring locally sourced ground bison, grilled or seared and served on toasted buns with classic toppings, paired with oven-roasted russet fries for a complete main-course meal.

Regional Notes:
This South Dakota version highlights locally sourced bison and a minimal seasoning approach (salt and pepper) to showcase the meat's clean, beefy flavor. Served on a bun with traditional American burger toppings and simple oven fries, it differs from richer or heavily spiced regional variants by keeping the profile straightforward and meat-forward.

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment or foil and arrange a wire rack on top if available.
2. Toss cut russet potatoes with 2 tbsp (30 ml) olive oil, 1/2 tsp (2.5 g) smoked paprika (optional) and a pinch of kosher salt and black pepper. Spread in a single layer on the prepared sheet and roast 25–30 minutes, turning once halfway, until golden and crisp.
3. While fries roast, mix 1.5 lb (680 g) ground bison, 1 tsp (5 g) kosher salt, 3/4 tsp (2 g) black pepper, and 1 tsp (5 ml) Worcestershire (if using) gently in a bowl until just combined; avoid overworking.
4. Divide meat into 4 equal portions and form into patties about 3/4-inch thick, making a shallow dimple in the center of each to promote even cooking.
5. Preheat a heavy skillet (cast iron) over medium-high heat or preheat a grill to medium-high. Brush or oil grates/pan lightly.
6. Cook patties 3–4 minutes per side for medium-rare to medium (aim for an internal temperature of about 140–145°F / 60–63°C), or longer to desired doneness. If adding cheese, place a slice on each patty during the last minute of cooking and cover to melt.
7. During the last 2 minutes of cooking, split buns and spread softened butter on cut sides. Toast buns cut-side down in a skillet or on the grill until lightly browned.
8. Stir together mayonnaise, ketchup, and mustard to make a simple burger sauce. Taste and adjust proportions if desired.
9. Assemble burgers: spread sauce on bottom bun, add lettuce leaf, burger patty with melted cheese (if using), tomato slice, red onion, and pickles. Top with bun crown.
10. Serve burgers hot with oven-roasted fries alongside.