An ideal dish for summer are these California bison burgers. My husband prepared a wonderful meal for me on a warm April day. It was in the 80’s that day so it had a summer vibe.
Grilled vs a traditional skillet
When the warm weather starts rolling in, something in my brain switches over. I start craving grilled foods. I just think there is something that gets lost in a traditional skillet, plus I like the pretty grill marks on the meat. These bison burgers really hit the spot. If you don’t have a grill, feel free to use a skillet.
We grilled the ground bison and melted Gouda and goat cheese on top and served on a sweet Hawaiian bun. The Gouda gives the bison an almost smoky taste and putting goat cheese on almost anything immediately makes it 100 times better. These California bison burgers are a flavorful gourmet style meal that might be found in a expensive restaurant. The toppings include avocado, spicy brown mustard, romaine lettuce, sun dried tomatoes.
A nice IPA or peach iced tea will go well with this dish. As a side item, we served sweet potato fries with our recipe. I can already tell that California bison burger will be a favorite at our future BBQs.
Seasoning your bison burgers
The bison patty is lean and low carb. The meat has a wonderful taste that includes several spices including sage, rosemary, salt, pepper, chives and marjoram.
If you are looking for a homemade, non traditional meat to serve at a cookout or your next family function, bison is a sure winner. It has a flavor similar to beef but still unique. So fire up your grill and bring a little (California) into your neck of the woods.
How to cook California bison burger with avocado and Gouda and goat cheese
- 1-2 pounds ground bison
- 1 tbsp ground marjoram
- 1 tbsp ground sage
- 1 tbsp chives
- 2 tbsp olive oil
- 1 tbsp ground rosemary
- .25 tsp Salt
- .25 tsp black pepper
- 1 pinch sun dried tomatos
- 2 avocado
- 2 tbsp brown mustard
- 1 pinch romain lettuce
- 6 sweet Hawaiian buns
- 1 slice fontina cheese
- .25 cup goat cheese
- Preheat grill or stove burner to medium heat
- Ground sage, rosemary, salt, pepper, chives and marjoram
- Mix sage, rosemary, salt, pepper, chives and marjoram along with olive and knead into the bison until evenly coated
- Seperate meat into 6 balls
- Press down on each ball to form patties
- Spray cooking spray on each patty and place on grill
- Cook for 2-3 minutes per side
- Add cheese after first flip to melt
- Add meat to bun and add desired toppings