Entree: United States – Great Plains United States (Nebraska) – Nebraska Bison Burger

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Additional 15 min

Total 55 min

Ingredients

- 1.5 lb (680 g) ground bison
- 2 tbsp (30 ml) finely chopped shallot (about 1 small shallot)
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) olive oil (plus more for cooking)
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/2 tsp (2.5 g) garlic powder
- 4 brioche or hamburger buns
- 4 slices sharp cheddar cheese, about 1 oz (28 g) each
- 2 tbsp (30 g) unsalted butter, softened (for toasting buns)
- 4 leaves romaine or small butter lettuce leaves
- 1 medium tomato, sliced (about 6 oz / 170 g)
- 8–12 dill pickle slices
- 1 small red onion, thinly sliced

For the quick cabbage slaw (vegetable component)
- 3 cups (200 g) shredded green cabbage
- 1/2 cup (120 ml) mayonnaise
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 ml) honey
- 1/4 tsp (1.25 g) kosher salt
- 1/8 tsp (0.6 g) freshly ground black pepper

For oven-roasted potato wedges (starch component)
- 2 medium russet potatoes, about 1.25 lb (570 g) total, scrubbed and cut into wedges
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (2.5 g) garlic powder
- 1/2 tsp (2.5 g) kosher salt
- 1/4 tsp (0.6 g) black pepper

For burger spread
- 1/4 cup (60 ml) mayonnaise
- 1 tbsp (15 ml) Dijon mustard

Instructions

Short Description:
A hearty Great Plains-style burger made from locally sourced lean Nebraska bison, served on toasted buns with sharp cheddar, a crisp cabbage slaw, and oven-roasted potato wedges for a complete main-course meal.

Regional Notes:
This Nebraska variation highlights locally raised bison — lean and richly flavored — kept simple to showcase the meat, with classic Midwestern accompaniments (potato wedges and creamy cabbage slaw). Unlike fattier beef burgers, these patties are handled gently and seasoned modestly to preserve the bison's natural flavor.

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment or lightly oil it.
2. Toss potato wedges with 1 tbsp (15 ml) vegetable oil, smoked paprika, 1/2 tsp (2.5 g) garlic powder, 1/2 tsp (2.5 g) kosher salt, and 1/4 tsp (0.6 g) black pepper. Spread in a single layer on the prepared baking sheet and roast 25–30 minutes, turning once, until golden and crisp on the edges.
3. While potatoes roast, make the slaw: whisk 1/2 cup (120 ml) mayonnaise, 2 tbsp (30 ml) apple cider vinegar, 1 tbsp (15 ml) honey, 1/4 tsp (1.25 g) kosher salt, and 1/8 tsp (0.6 g) black pepper in a bowl. Add 3 cups (200 g) shredded cabbage and toss to coat. Refrigerate until serving.
4. Combine 1.5 lb (680 g) ground bison, 2 tbsp (30 ml) finely chopped shallot, 1 tbsp (15 ml) Worcestershire sauce, 1 tbsp (15 ml) olive oil, 1 tsp (5 g) kosher salt, 1/2 tsp (2.5 g) black pepper, and 1/2 tsp (2.5 g) garlic powder in a bowl. Mix gently with your hands just until combined — do not overwork.
5. Divide the mixture into four equal portions and form into patties about 3/4–1 inch (2–2.5 cm) thick, making a slight indentation in the center of each to reduce doming during cooking.
6. Heat a large cast-iron skillet or heavy griddle over medium-high heat and add a thin film of oil. When hot, add the patties (work in batches if necessary). Cook 3–4 minutes per side for medium (cook to an internal temperature of 160°F / 71°C for ground bison per food-safety guidance), adjusting time for your preferred doneness. Avoid pressing the patties.
7. In the last minute of cooking, place a slice of cheddar on each patty and cover the pan for 30–60 seconds to melt. Meanwhile, spread 2 tbsp (30 g) softened butter across the cut sides of the buns and toast them face down in a separate skillet or on the griddle until golden.
8. Mix burger spread: whisk 1/4 cup (60 ml) mayonnaise with 1 tbsp (15 ml) Dijon mustard; set aside.
9. Assemble burgers: spread some burger spread on the bottom bun, top with lettuce leaf, tomato slice, the melted-cheddar bison patty, dill pickles, and red onion slices. Cap with the top bun.
10. Serve each burger with a generous portion of roasted potato wedges and a scoop of cabbage slaw on the side.