Spicy Bison Burgers with Cheddar
These spicy bison burgers were created as a spur of the moment meal, but turned out so tasty that we regret nothing. After making the stuffies, we had ½ lb of ground chourico left over. Knowing that we probably wouldn’t use it on its own, we decided we’d just add the spicy sausage to the bison we’d picked up and make a double-meat burger instead. Double the meats, double the flavor.
Our initial plan for burgers last weekend was using the bison as a ground turkey replacement in our bleu cheese burgers. After deciding the add the chourico to the mix, we thought cheddar would be a better choice to add to the burgers than the original recipe’s bleu cheese.
The Quick Rundown
Taste-wise, there is a bit of a difference when comparing bison to beef. Beef is definitely juicier, but the trade-off of that is what makes up the nutritional differences. When you compare the nutrition facts of the two meats, there’s lot of difference between the two. Bison is leaner, and has less fat and calories compared to beef. On the other hand, beef has the fats that make those delicious juices, but also raise that pesky cholesterol.
In addition to the nutritional differences, you could also compare the ethical and environmental differences when deciding between beef and bison burgers. Unlike beef, bison are almost always free range and grass fed, and are free of hormones and antibiotics.
So How Do You Cook It?
A quick fry on each side – don’t overdo it, they cook up quickly due to their Leanness – and these burgers turned out absolutely packed with flavors. The sharp cheddar paired perfectly with both meats, and the chourico added some moisture to the leanness of the bison. Because the chourico is so highly spiced, we really didn’t need to add too many extras, just the salt and pepper and our choices of toppings. As you can see, Beard went all out, adding extra cheese and a fried egg!
Spicy Bison Burgers
These burgers were half based off of our bleu cheese turkey burgers, half "spur of the moment" creation to use up some leftovers. They're spicy and cheesy and packed with a great flavor from two different meats.
Ingredients
- 1 lb ground bison
- 1/2 lb ground spicy chourico
- 1/4 cup shredded cheddar cheese
- 4 rolls 6, if you want smaller patties
- salt and pepper to taste
- condiments and toppings
Instructions
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Crumble and brown the chouricoin a large frying pan, then allow to cool for a couple of minutes. In medium bowl, mix the ground bison and cheddar until combined, then add the chourico and continue to combine all three ingredients.
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Form meat into 4 patties, and salt and pepper each side to your liking. Cook the patties in the same pan you used to cook the chourico, about 5 minutes on each side, depending on the thickness of your patties.
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Toast your rolls and assemble your burger with the condiments of your choice. Enjoy!
The Tart likes to eat, cook, and bake things. She eats to work out, and she works out to be able to eat.
