- 1 lb (454 g) ground bison - 1 tsp (5 g) kosher salt - 1/2 tsp (2.5 g) freshly ground black pepper - 1 tbsp (15 ml) Worcestershire sauce - 1 tsp (5 ml) Dijon mustard - 1 tbsp (15 ml) vegetable oil for searing - 4 brioche buns - 4 slices (about 4 oz / 115 g) smoked cheddar or cheddar of choice - 1 large onion, thinly sliced - 1 tbsp (15 ml) butter or 1 tbsp (15 ml) vegetable oil for caramelizing onions - 4 leaves romaine or a handful arugula - 4 slices tomato - 4 dill pickle slices per burger - 1/2 cup (120 ml) mayonnaise - 2 tbsp (30 ml) ketchup - 1 tbsp (15 ml) grainy mustard
1. In a bowl gently combine ground bison, salt, pepper, Worcestershire sauce, and Dijon mustard; form into four even patties about 3/4 inch thick without overworking the meat. Chill 10–15 minutes to help them hold shape. 2. Meanwhile, heat butter or oil in a skillet over medium-low heat and cook sliced onion, stirring occasionally, until deep golden and caramelized, about 20–25 minutes; set aside and keep warm. 3. Preheat a grill or heavy skillet to medium-high and brush with 1 tbsp (15 ml) vegetable oil. Cook patties 3–4 minutes per side for medium (adjust time for doneness), adding a slice of smoked cheddar to each patty in the final minute and covering if possible to melt. 4. Toast brioche buns lightly on the grill or skillet, 30–60 seconds, until golden. 5. Mix mayonnaise, ketchup, and grainy mustard; spread on bun bottoms. Assemble burgers with patty, caramelized onions, tomato slice, pickles, and greens; finish with bun tops. 6. Serve immediately with your choice of fries or a simple green side typical of Interior British Columbia meals.
Estimated per serving | Servings: 4
Generated: 2026-06-11T03:01:31Z
