Grilled Bison Burgers with Peaches and Jalapeño Recipe
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Grilled Bison Burger with Peaches and Jalapeno
While bison might not be the grilling meat at the top of everyone's list, it should be. Bison doesn't have a gamey taste at all (despite what some think) and is in fact delicious (I was scraping up the bits of burnt meat off the grill pan). The best part? Bison meat is very lean so you cut back on a lot of calories and fat without sacrificing taste — although I guess that trade off doesn't work when you eat two of them like I did (they were really good).
You can always subsitute ground beef for bison if you can't get a hold of it and still keep these flavor combinations. While I used grilled baguette, you can also use brioche buns instead.
Click here to see 7 Must-Try Burger Recipes.
Prep Time: 20 minutes, Cook Time: 10 minutes
- 1 pound ground bison meat, preferably High Plains bison
- Good quality salt
- Fresh ground black pepper
- Olive oil
- 2 ripe peaches, seed removed and slices into rounds or wedges
- 1 fresh baguette, sliced into 4 slightly larger than burger-sized pieces and opened
- ½ cup feta, crumbled, preferably Bulgarian
- 2 sprigs fresh basil
- 1 jalapeño, sliced into thin rounds
Remove the meat from the refrigerator when cold and place in a bowl. Add a generous amount of salt and pepper, then lightly combine and let sit until it comes close to room temperature (about 15-20 minutes).
Preheat the grill or grill pan. When hot, lower to medium-high heat. Meanwhile, shape the meat into 4 patties (not too thick unless you like it that way). Gently rub a little olive oil on both sides of the patty and then place on the grill. Cook for about 4 minutes on each side for medium rare or maybe a minute or 2 longer depending on the thickness of your burger. Or cook until it reaches your desired level of doneness. Let the burger sit for a couple of minutes before you serve it.
Meanwhile, add the peaches on the grill after a couple of minutes and cook for about 2-3 minutes on each side until soft and tender with lovely grill marks on it.
About a minute or so before the burgers are done, brush the inside of the sliced baguette with olive oil and grill until lightly toasted.
Place a burger on each baguette half, top with the basil, grilled peaches, jalapeño, and feta, and then with the other baguette half. Enjoy!
BBQ Bison Burger
Hold on to your cowboy hats because this BBQ Bison Burger is crazy wild! Topped with charred jalapenos and gooey Havarti cheese, the BBQ Bison Burger has an amazing flavor that pairs nicely with the lean & tender meat of bison.
Post Sponsored by Cowboy Charcoal
Plus, you top the whole thing in Cowboy BBQ Sauce so its no wonder it will be finger lickin’ good. Show off to your friends by grilling up some of these burgers for Labor Day!
It will make any party a treat! So, what are you waiting for and go grab some ground bison for this weekend.
A little about the BBQ Bison Burger
Bison is an amazing meat. It is gamey, wild, hearty, flavorful and low in fat. This is the perfect meat for anyone who is looking to cut out the fat & grease from their diet.
Unlike beef burgers, bison burgers are less greasy which means they are easier to cook over live fire.
No worries about flare ups or grease fires! That is a fire cooks dream. Add some of the jalapeños on top of the burger to create some spicy. Balance all of that out with melty Havarti cheese and Smokehouse BBQ Sauce.
The BBQ Bison Burger is overall a well balanced meal with high quality meat, cheese and spices. It is a burger that you can serve to your friends and leave them in awe.
They will think that if was lean beef, but you will know that it was ground bison. So crush this burger and enjoy!
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- 1 ½ pounds ground sirloin
- 2 tablespoons chopped pickled jalapeño peppers
- 2 tablespoons pickled jalapeño pepper juice
- 1 teaspoon kosher salt
- 6 thick bacon slices
- 1 small sweet onion, sliced
- ½ cup peach chutney
- 4 ounces goat cheese, softened
- 6 hamburger buns, toasted
- 1 medium peach, sliced
- Fresh basil leaves
Preheat grill to 350° to 400° (medium-high) heat. Combine first 4 ingredients. Gently shape mixture into 6 (4-inch) patties.
Cook bacon in a large skillet over medium heat 8 minutes or until crisp. Remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet. Increase heat to medium-high, and sauté onion in reserved hot drippings 6 minutes or until tender. Remove from heat, and stir in chutney.
Grill patties, covered with grill lid, 4 to 5 minutes on each side or until beef is no longer pink in center. Top with cheese, and serve on hamburger buns with onion mixture, bacon, peach slices, and basil leaves.
Fried Onion And Jalapeño Bison Burger Recipe
In addition to being home to a rapidly growing restaurant scene, Nashville is host to some pretty great burgers too. In my four years in the city as a college undergrad, I hit up local spots Pharmacy Burger Parlor and Burger Up almost weekly. Though difficult to pick, this bison burger from Burger Up is one of my all-time favorite patties. Health nuts even get to justify that you're eating "lean meat." We'll look past the fried onions and jalapeños, obviously. &mdash George Embiricos
"This burger has been on the menu since just about opening day and is appreciated by guests looking for the enjoyment of a regular burger, but wanting a little something out of the ordinary," says general manager Brandon Ingle. "The lure of fried jalapeños certainly appeals to "heat"-seeking guests. The bison is lean and rich, and combines well with the spice from the jalapeños and sweetness of the honey-dijon spread."
Fried Onion And Jalapeño Bison Burger Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Serving Size: 1 burger
- 6 ounces ground bison
- 2 slices tomato
- 1 piece red leaf romaine
- 2 fried onion rings
- 2 slices deep-fried jalapeño (or just griddle up some sliced jalapeños)
- 1/2 tablespoon honey dijon spread (mix equal parts mayo and honey-dijon)
- 1 slice white cheddar
- 1 hamburger bun
To fry jalapeños and red onion rings (if deep-frying):
- 8 ounces mushrooms, large ones halved
- 1 tablespoon extra-virgin olive oil plus 2 teaspoons, divided
- 2 tablespoons red-wine vinegar plus 2 teaspoons, divided
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 medium red onion, sliced into 1/2-inch-thick rings
- ½ teaspoon salt, divided
- 1 pound ground bison or 90%-lean ground beef
- 3 ounces sliced dill havarti cheese
- 4 whole-wheat hamburger buns, toasted
Pulse mushrooms in a food processor, scraping down the sides once or twice, until finely chopped but not a paste.
Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and the liquid has evaporated, about 5 minutes. Add 2 tablespoons vinegar, garlic powder and paprika cook, stirring, for 2 minutes. Scrape into a medium bowl and spread across the bottom in a thin layer. Let cool for 15 minutes.
Meanwhile, preheat grill to medium-high.
Toss onion in a small bowl with the remaining 2 teaspoons each oil and vinegar and 1/4 teaspoon salt. Let stand, stirring occasionally.
Add bison (or beef) and the remaining 1/4 teaspoon salt to the mushrooms mix well. Form into 4 equal patties, about 4 inches in diameter.
Grill the burgers, turning once, until an instant-read thermometer registers 155 degrees F, 8 to 10 minutes total. Grill the onions, turning once, until tender and lightly charred, 6 to 10 minutes total. Top the burgers with cheese and cook until it's melted, about 1 minute more. Serve the burgers on buns, topped with the onions.
1 vegetable, 1 1/2 starch, 3 medium-fat protein, 1 high-fat protein, 1 fat
Chili Cheese Dogs
If there’s anything in a hot dog that can improve upon cheese, it’s chili.
Made with ground beef, onion, and chili powder, these chili dogs pack in heaps of flavor before then being drowned in cheese.
Perfect for lining the stomach should things start to get lively at your tailgate.
- 20 ounces (1 1/4 pounds) bison chuck, cut into 1-inch cubes
- Kosher salt and freshly ground black pepper
- 4 slices cheddar, Swiss, or American cheese (if desired)
- 4 hamburger buns, toasted
- Condiments as desired
To Grind in Meat Grinder: Place meat on rimmed baking sheet or large plate, leaving a small space between each cube. Place in freezer until firm but not frozen, about 15 minutes. Meanwhile, set up meat grinder with 3/8ths inch plate. Grind meat according to manufacturer's instructions. Switch grinder to 1/4-inch plate and grind again, chilling meat in between batches in freezer if it starts to get too warm (it should remain freezing cold to the touch). Transfer ground beef to a rimmed baking sheet.
To Grind in Food Processor: Place meat on rimmed baking sheet or large plate, leaving a small space between each cube. Place in freezer until firm but not frozen, about 15 minutes. Working in four batches, pulse meat cubes int he food processor until finely ground, about 15 short pulses. Transfer to a rimmed baking sheet
Gently press ground beef into four even patties about 4-inches across, pressing until they hold together and making a slight indentation in their center.
Preheat a grill to high heat. Season burgers generously with salt and black pepper. Grill, turning occasionally, until well-charred and center registers 125°F on an instant read thermometer for medium rare or 135°F for medium, adding cheese for last 30 seconds of cooking.
Grilled Pizza Burger
Waterbury Publications, Inc.
This recipe takes what you love about pizza—the tomato sauce, the mozzarella, and the seasonings like oregano—and adds them to a juicy turkey burger. Bursting with flavor, as well as fiber, this meal is way more nutritious than the average pizza slice—and probably one of our favorite healthy hamburger recipes to make!
Get our recipe for Grilled Pizza Burger.
Keto Sheet Pan Burgers with Bacon & Jalapeño
Can we all just take a minute and appreciate that a) keto sheet pan meals are life right now, and b) this keto sheet pan burger recipe proves that you don&rsquot need a grill or a lot of hand&rsquos on cooking time to be indulging that burger craving.
Seriously though &ndash when I decided to try this idea out, even I was skeptical. Who wants a baked burger? No grill marks, no smoky charred flavor, not even second rate pan sear for flavor? I had understandable concerns that this keto sheet pan burger concept would be an epic fail. Or at the very least a ho hum throw away.
I&rsquom happy to report that these keto sheet pan burgers are LEGIT. The bacon grease spreads and soaks into the jalapeños and onions, giving them extra flavor and lusciousness. The patties themselves are simply seasoned and juicy &ndash the perfect canvas for the bold flavors of the jalapeño, pepper jack cheese, onions and bacon.
The jalapeños caramelized a bit and got crisp around the edges, which I loved. You&rsquoll notice in true dude burger style, there is no tomato, no fru-fru avocado or girly arugula &ndash just nutritionally defunct iceberg lettuce, and dill pickles (which are optional) for a little crunch. Minimum veggies, maximum meat and cheese, lots of bold, spicy, flavor.
Just the way Mr. Hungry likes it. ?
Gorgeous and flavorful on their own, what makes these keto sheet pan burgers truly craveable is that sauce. So easy to make, but so very, very delicious.
Creamy, tangy, spicy, sweet &ndash it&rsquos everything you ever wanted in a keto burger sauce. And if you love it as much as I do, you&rsquoll find other ways to use it too &ndash on chicken, on salads, even drizzled over broccoli or cauliflower. It makes so many things taste better! You&rsquoll see.
There is so little commitment involved in these keto sheet pan burgers that I just know you&rsquore going to want to try them! And once you taste them you&rsquoll want to put them in the regular rotation! Especially since this one is easily customized to everybody&rsquos preference within the family, and it&rsquos a no brainer to do buns for those that want them and no buns for those that don&rsquot!
If you want to keep it keto but still have the bun &ndash here&rsquos a keto hamburger bun recipe that seems to be popular online, though I haven&rsquot personally tried it.
As a side point, leftovers refrigerate just fine as separate components and reheat well in the microwave (not the sauce or lettuce obvi) for about 1 minute on high. I ate them two days in a row crumbled up with extra lettuce as a warm salad and it was just as tasty as on day one when I ate it burger style as shown.
Place pimento cheese in food processor. Pulse until finely chopped, 6 to 8 short pulses. Transfer to a small bowl with a rubber spatula and wash food processor bowl if using to grind meat (see step 3).
To grind with a meat grinder: Place grinding shaft, feed tube, plate, die, and screw of a meat grinder into the freezer along with a large mixing bowl. Spread beef chunks evenly in a single layer on a large plate or rimmed baking sheet. Place meat in freezer and freeze until starting to get firm around edges but still malleable, about 20 minutes. Set up meat grinder with 3/8-inch plate. Grind meat into the cold bowl. Working quickly, grind meat again using 1/4-inch plate. If grinder or meat begins to get too warm during grinding process, return to freezer for 10 minutes before continuing to grind.
To grind with a food processor: Spread beef chunks evenly in a single layer on a large plate or rimmed baking sheet. Place in freezer and freeze until starting to get firm around edges but still malleable, about 20 minutes. Working in three batches, place meat cubes in the work bowl of a food processor. Pulse until finely chopped, about 15 to 20 short pulses. Transfer to a bowl and repeat with remaining beef.
Form beef into 4 patties about 1/2-inch wider than the burger buns with a slight depression in the center to account for bulging as they cook. Season generously with salt and pepper and refrigerate until ready to cook.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, spread evenly over one side of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place burgers directly over hot coals, cover with vents open, and cook, turning occasionally, until well charred and center of burgers register 110°F on an instant read thermometer, about 5 minutes.
Spread pimento cheese evenly on top of burgers and continue to cook until cheese is melted and burgers register 125°F for medium rare or 135°F for medium, 1 to 2 minutes longer. Transfer burgers to a large plate.
Toast buns over center of grill until golden brown and warmed through. Transfer buns to a large cutting board. Top bottom buns with shredded lettuce, slivered onions, tomato slices, and jalapeño slices.