American · Dinner
Montana Grilled Bison Burger Plate
Montana high plains tradition reading lean ground bison shaped into a thick patty and grilled hard for a deep char crust, stacked into a brioche bun with smoked cheddar, caramelized onion, and a chipotle aioli, plated with crinkle fries for the Big Sky weeknight burger plate.
$$
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
92Calories
18gProtein
2gFat
0gCarbs
0gSugar
0gFiber
46mgSodium
53mgChol
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Instructions
1
Prep
Heat oven to 425F. Cut potatoes into 1cm crinkle fries. Thinly slice 160g onion into rings; finely chop remaining 80g. Mince 2 chipotle peppers and grate 2 garlic cloves. Divide 440g ground bison into two portions. Mix each 220g portion with half the chopped onion (40g), 1 tsp Dijon, 0.25 tsp salt, and 0.25 tsp pepper into a thick 2cm patty. Whisk mayo, minced chipotle, adobo sauce, grated garlic, and 0.25 tsp salt for aioli.
2
Roast
Toss fries with oil, smoked paprika, garlic powder, and 0.5 tsp salt on a large sheet pan. Roast at 425F for 28 minutes, flipping at 15 minutes, until deep golden edges form.
3
Saute
Melt 20g butter in a heavy skillet over medium-low heat. Add sliced onion with 0.5 tsp salt and cook 12 minutes, stirring every 3 minutes, until deep amber. Stir in Worcestershire and brown sugar off heat.
4
Grill
Heat a grill pan over high heat 4 minutes. Lay each bison patty undisturbed 4 minutes per side for medium-rare. Top each with 30g cheddar in final 60 seconds, loosely cover with foil to melt.
5
Toast
Melt remaining 20g butter in a dry skillet over medium heat. Split both brioche buns and toast cut-side down 60 seconds until golden.
6
Plate
Spread aioli on both sides of each bun. Stack each patty with melted cheddar on base, divide caramelized onion between burgers, close buns, arrange crinkle fries alongside each burger.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) ground bison
- 2 brioche burger buns
- 60g (2.1 oz) smoked cheddar
- 240g (8.5 oz) yellow onion
- 600g (21.2 oz) russet potato
- 2 chipotle peppers in adobo
- 2 tsp adobo sauce
- 90ml (6 tbsp) mayonnaise
- 40g (1.4 oz) unsalted butter
- 2 tbsp neutral oil
- 2 tsp Worcestershire sauce
- 2 tsp light brown sugar
- 1.5 tsp fine sea salt
- 1 tsp ground black pepper
- 1 tsp smoked paprika
- 0.5 tsp garlic powder
- 2 garlic cloves
- 2 tsp Dijon mustard