Bison Burgers With Spicy Aioli

My grandmother, a woman of unwavering opinions and surprisingly adventurous taste, once declared, “If you’re going to eat a burger, make it worth the calories!” Her burgers were legendary— towering behemoths of juicy beef, piled high with toppings. But one summer, after a particularly illuminating trip to Yellowstone, she surprised us all by announcing she was making bison burgers. I remember the initial skepticism, quickly replaced by delight. The slightly sweet, almost grassy flavor of the bison, paired with her signature spicy aioli, was an absolute revelation. This recipe is my homage to that unforgettable burger, a tribute to my grandmother’s culinary spirit.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 11-13 minutes
• Total Time: 26-28 minutes
• Servings: 4
• Yield: 4 burgers
• Dietary Type: Paleo

Ingredients

For the Burgers:

• 1 teaspoon coconut oil
• 1/2 cup minced onion
• 4 garlic cloves, minced
• 1 lb ground bison meat
• 1 teaspoon tomato paste
• 1/4 teaspoon ground cumin
• 1/4 teaspoon sea salt
• 1 pinch ground black pepper
• 1 pinch cayenne pepper

For the Spicy Aioli:

• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon tomato paste
• 1 large egg yolk
• 1 garlic clove, minced
• 2 tablespoons canola oil
• 2 tablespoons olive oil
• 1 teaspoon lemon juice
• Cayenne pepper, to taste
• Sea salt, to taste

To Assemble:

• 4 iceberg lettuce leaves
• 2 small tomatoes, cut into 1/4-inch rounds
• 1/8 small red onion, shaved

Equipment Needed

• Large nonstick skillet
• Small bowl
• Whisk
• Instant-read thermometer

Instructions

1. Prepare the onions and garlic: Heat the coconut oil in a large nonstick skillet over medium heat. Add the minced onion and minced garlic. Cook, stirring occasionally, until the onions are translucent, about 3 to 4 minutes.
2. Combine the burger ingredients: Transfer the cooked onion and garlic mixture to a large bowl and let it cool for about 5 minutes.
3. Mix the bison: Add the ground bison meat, tomato paste, ground cumin, sea salt, black pepper, and cayenne pepper to the bowl with the onion mixture. Gently stir to combine all the ingredients. Be careful not to overmix, as this can make the burgers tough.
4. Form the patties: Divide the bison mixture into four equal portions. Gently form each portion into a 1-inch-thick burger patty.
5. Cook the burgers: Place the skillet back over high heat. Add the burger patties to the hot skillet and cook until an instant-read thermometer inserted into the center of the patty registers 160 degrees F. This should take about 5 to 6 minutes per side. For a more well-done burger, cook for an additional minute or two per side.
6. Rest the burgers: Remove the cooked burgers from the pan and let them rest for 3 to 5 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful burger.
7. Make the aioli: While the burgers are cooking, prepare the spicy aioli. In a small bowl, whisk together the Dijon mustard, tomato paste, egg yolk, and minced garlic.
8. Emulsify the aioli: While whisking constantly, slowly drizzle in the canola oil and olive oil in a thin, steady stream. Continue whisking until all the oil is incorporated and the mixture becomes thick and glossy.
9. Finish the aioli: Whisk in the lemon juice and season with cayenne pepper and sea salt to taste. Adjust the amount of cayenne pepper to your preferred level of spiciness.
10. Assemble the burgers: Place each cooked bison patty inside a lettuce leaf. Top with slices of tomato, shaved red onion, and about 2 teaspoons of the spicy aioli. Wrap the lettuce around the burger to create a lettuce wrap.
11. Serve immediately: Serve the bison burgers immediately with your favorite side dishes.

Expert Tips & Tricks

• Don’t overmix the bison: Overmixing the bison meat will result in a tough burger. Gently combine the ingredients until just mixed.
• Use an instant-read thermometer: An instant-read thermometer is the best way to ensure that your bison burgers are cooked to the correct internal temperature.
• Rest the burgers: Allowing the burgers to rest after cooking helps to redistribute the juices, resulting in a more tender and flavorful burger.
• Make the aioli in advance: The spicy aioli can be made up to a day in advance and stored in the refrigerator. This allows the flavors to meld together and intensifies the spiciness.
• Spice it up: For a spicier aioli, add a pinch of red pepper flakes or a dash of hot sauce.
• Leanest Bison: Bison is a lean meat. Consider adding a small amount of oil to the burger mix to keep the burgers juicy.

Serving & Storage Suggestions

Serve these bison burgers immediately after assembly for the best flavor and texture. They pair well with a variety of side dishes, such as a simple green salad, roasted vegetables, or, for a less paleo-friendly option, sweet potato fries.

Storage: Leftover cooked bison patties can be stored in an airtight container in the refrigerator for up to 3 days. The spicy aioli should also be stored in an airtight container in the refrigerator and will last for up to 3 days.

Reheating: To reheat the bison patties, you can microwave them for a minute or two, or heat them in a skillet over medium heat until warmed through. Reheat gently to avoid drying them out. The lettuce and other fresh toppings should be added just before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	295.2 kcal	N/A
Calories from Fat	164 g	56%
Total Fat	18.3 g	28%
Saturated Fat	3.6 g	18%
Cholesterol	116.5 mg	38%
Sodium	234.1 mg	9%
Total Carbohydrate	6 g	2%
Dietary Fiber	1.2 g	4%
Sugars	2.6 g	10%
Protein	26.3 g	52%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Spicy Aioli Substitution: If you have concerns about salmonella, replace the egg yolk and oils with canola mayonnaise.
• Burger Buns: If you aren’t following a Paleo diet, feel free to use traditional burger buns instead of lettuce wraps. Brioche buns, potato rolls, or even pretzel buns would all be delicious options.
• Cheese: Add a slice of your favorite cheese to the burger during the last minute of cooking. Cheddar, Swiss, or Monterey Jack would all be great choices.
• Vegetarian Option: Substitute the bison with a plant-based burger patty.
• Sweet Potato Fries: Serve with sweet potato fries as a side dish for a complete meal.
• Add Bacon: Crispy bacon can also be added to elevate the taste of the burger.

FAQs (Frequently Asked Questions)

Q: Can I use ground beef instead of bison?
A: Yes, you can substitute ground beef for ground bison. However, bison is leaner than beef, so the flavor and texture will be slightly different. You may need to adjust the cooking time slightly to avoid drying out the beef.

Q: Can I make the aioli ahead of time?
A: Absolutely! The spicy aioli can be made up to a day in advance and stored in an airtight container in the refrigerator. This allows the flavors to meld together and intensifies the spiciness.

Q: How do I keep the lettuce wraps from falling apart?
A: Choose large, sturdy lettuce leaves and gently wrap them around the burger, making sure to tuck the ends in. You can also use a toothpick to secure the lettuce wrap if needed.

Q: Can I grill the bison burgers instead of cooking them in a skillet?
A: Yes, you can grill the bison burgers. Preheat your grill to medium-high heat and grill the burgers for 5 to 6 minutes per side, or until an instant-read thermometer inserted into the center of the patty registers 160 degrees F.

Q: What kind of kale chips should I serve with the burgers?
A: You can use any flavor of kale chips that you enjoy. Plain salted kale chips are a classic choice, but you could also try flavored varieties like barbecue, ranch, or spicy kale chips.

Final Thoughts

There’s something deeply satisfying about a well-made burger, and this bison version, with its vibrant spicy aioli and fresh lettuce wrap, is a testament to that. It’s a dish that balances indulgence with wholesome ingredients, a nod to tradition with a modern twist. So, fire up the skillet (or the grill!), gather your ingredients, and give this recipe a try. I’m confident that you’ll find it just as delightful as my family did all those years ago. And don’t hesitate to experiment with toppings and variations to create your own signature bison burger masterpiece. Enjoy!