- 8 Ball Park® Hamburger Buns
- 2 tablespoons extra virgin olive oil
- Burgers:
- 2 pounds ground bison
- 1 teaspoon kosher salt
- 1 teaspoon sweet paprika
- 1 teaspoon garlic granules
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1 tablespoon extra-virgin olive oil , divided
- Smoky BBQ Sauce:
- 1 cup ketchup
- 1 tablespoon molasses
- 1 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons ground chipotle pepper, or more to taste
- 1 teaspoon garlic granules
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1/2 teaspoon dry mustard
- Thick-cut dill pickle slices
- Hamburger trimmings, such as lettuce, tomato, onion, mustard, if desired
- To make the sauce, combine ketchup with ground chile, molasses, vinegar, Worcestershire sauce, garlic, onion powder, salt, cumin and mustard.
- Whisk well and set aside.
- To prepare burgers, mix the ground bison with seasonings in a large bowl.
- Shape 8 patties of equal size and brush each with half of the olive oil.
- In a large skillet, add reserved olive oil and heat until smoking over medium-high heat.
- Cook 4 patties, covered, for 5 minutes. Turn and cook another 5 minutes, covered. (Add cheese, if desired, for the last 1 minute of cooking.)
- Remove to a warm platter and cover while you cook the remaining patties.
- Keeping the skillet warm, brush the buns with olive oil and toast on either side for about 10 to 15 seconds.
- Assemble burgers by placing cooked patties on bun bottoms, topping with smoky sauce and pickles, along with desired burger toppings.
05/13/2018
recipepes.com
Smoky Bison Burger, recipe
PT15M
PT1H
5
455 calories
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