Everyone thinks of burgers for the Fourth of July, but not necessarily bison burgers on this iconic national holiday. If you’ve never had bison, you are truly missing out because it is a leaner, nutrient-dense alternative to ground beef that is tasty AND good for you. Kick your burgers up a notch with a great rub like Stubb’s Steak Rub, which adds bold garlic and ancho chile flavor.
These bison burgers layer Stubb’s Rub, blue cheese, bacon, and Stubb’s Sticky Sweet Bar-B-Q sauce and caramelized onions to form a creamy, salty and spicy-sweet taste explosion in every bite. Stubb’s Sticky Sweet Bar-B-Q Sauce is a sweeter, thick Bar-B-Q sauce that is made with brown sugar and molasses and complements the salty bacon in this burger. Pair with some good dill pickles and for a little crunch and you have a burger made in heaven.
If you don’t have ground bison meat, ground beef can be substituted
Adding the thumb indentation in the middle makes the burgers cook evenly.
I cooked the burgers on indirect and finished on direct- be careful not to overcook these since these are very lean! Notice the hobo packet on the grill- this is cooking our onions in BBQ sauce.
Bacon, Blue Cheese and BBQ Bison Burgers
- Yield: Makes 8 1/4lb burgers 1x
Ingredients
- 2 lbs ground bison meat (*ground beef can be substituted)
- 1/2 bottle Stubb’s Sticky Sweet Bar-B-Q Sauce
- ½ jar Stubb’s Steak Rub– use ½ tsp on each burger
- 1 tbsp apple cider vinegar
- dash Worcestershire sauce
- 2 garlic cloves, minced
- 1 tbsp butter
- 1 medium sized red onion
- 8 oz blue cheese
- 8 slices bacon, pre-cooked
- 1 jar high quality dill pickles
- 8 hamburger buns
Instructions
- Mix the bison meat with the minced garlic and add the butter and a dash of Worcestershire sauce (bison meat is lean so the butter adds fat= moisture).
- Form the meat into 8 burgers. With your thumb, create an indentation in the middle of the burger- this will help the burger cook evenly. Coat each burger with approximately ½ to 1 tsp of blue cheese.
- Next, prepare your grill for medium heat, 350 degrees, creating a direct and indirect zone (coals on one side).
- While the grill is heating up, slice the onion into thin slices.
- Take 2 large pieces of foil as a double layer and create a “hobo packet” where you create a packet that is sealed on all sides that will cook the onions on the grill. Before sealing the foil packet, add the sliced onions, 1 tbsp. of cider vinegar and ½ cup of BBQ Sauce.
- First, oil your grill grates so your meat does not stick, then place your burgers and the hobo packet on direct heat. If your burgers are cooking too quickly, you can put them indirect so they continue to cook without getting burned.
- Cook until the internal temperate reads 140 degrees for medium burgers, (I recommend using an internal read thermometer such as the Thermapen) flipping halfway through. When the burgers are getting almost done, add the cheese to the burgers.
- Next, place the sliced buns on the indirect side and let them toast on the grill for a few minutes. Pull off the hobo packet at this point.
Assemble your burger:
- Place your burger on the toasted bun and add bacon, pickles and a giant heap of BBQ sauce caramelized onions, plus a little extra sauce to the burger. Prepare for burger ecstasy! If you want some greens on your burger, a little peppery arugula is perfect.
Note, this is a sponsored recipe development post using Stubb’s Sauce. All thoughts and opinions are my own. I only work with brands I endorse and use and sponsored posts help keep this blog going! Thanks!
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I love cooking chicken thighs over charcoal and wood chips then smothering the sauce on at the end and cook it on. Thanks for the chance, we love Stubb’s!
My favorite way to use bbq sauce is on the grill. I occasionally will use it as a condiment poured over something, but usually is is applied with a brush and tossed over the flame.
I love port ribs on the grill.
Thank you chef. สมัคร sbobet