Ground bison is a lean alternative to ground beef and makes for a great burger. We bring in Ogden Park Pepper with its sweet-smoky-spicy notes to perfectly season these patties. Serve them up with smoky mayo blend made with Hot Smoked Paprika. The finishing touch is a topping of Quick Pickled Red Onions. Now that’s a burger!
Time: 40 min
Makes 4 burgersRating
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Loading...| Buns, cheese, lettuce, tomato, for serving | |
| 1 lb ground bison | |
| 2 Tbl Ogden Park Pepper | |
| 1/2 tsp salt | |
| 1 Tbl Shallot Extra Virgin Olive Oil | |
| 1/2 cup mayonnaise | |
| 2 tsp Hot Smoked Paprika | |
| Quick Pickled Red Onions for serving |
| 1. | For the Mayo: Using a whisk, thoroughly combine the mayo and Hot Smoked Paprika. Hold in the fridge. |
| 2. | Preheat the grill to 450°F If possible, create a hot zone and cooler zone. |
| 3. | Combine the bison, Ogden Park Pepper, Shallot Extra Virgin Olive Oil and salt. Gently mix and form into four patties. |
| 4. | Grill until golden brown on one side. Flip the burgers and lower heat or move to a cooler section of the grill. Continue cooking until medium or an internal temp of 140°F. |
| 5. | Serve on toasted buns with lettuce, tomato, Pickled Red Onions and smoky mayo. |
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