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Dad’s Hangrier Bison Burger

Get ready to tackle your hunger head-on with Dad’s Hangrier Bison Burger! Bursting with the bold flavors of ground buffalo, crispy bacon, and a symphony of fresh toppings, this burger is a culinary adventure waiting to be savored. Fire up your smoker and get ready for a taste sensation like no other!
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Course: Main Course
Cuisine: American
Keyword: bacon, bison, burger, smoked
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 2 people
Calories: 927kcal
Author: Dad

Equipment

  • Ninja Woodfire Grill or other Smoker
  • Wood Pellets or Wood
  • Cutting Board
  • Knife

Ingredients

  • 1 lb Ground Buffalo
  • 3 tablespoon Smoked Bacon Fat
  • ¼ lb Thick cut bacon
  • 2 tablespoon Coarse Ground Black Pepper
  • 2 tablespoon Brown Sugar
  • 2 Pretzel Bun

TOPPINGS

  • 1 Tomato
  • 1 Handful Arugula
  • 15 Green Olives
  • 1 tablespoon Brown Mustand
  • 2 Slices Pepper Jack Cheese
  • 1 teaspoon Sea Salt

Hangrier Sauce

  • 4 tablespoon Japanese Mayo
  • 2 tablespoon Siracha
  • 1 tablespoon Spanish Olive Juice
  • 1 teaspoon Coarse Ground Black Pepper

Instructions

  • Preheat your smoker to 200F or 93C.
  • Take the bacon and sprinkle it with brown sugar and cracked black pepper.
  • Add your smoked bacon fat into the bison and crumble it in. Be careful not to overwork the meat as it will become pasty. Loosely form the bison into ½ lb patties and season the patties with some sea salt. Place the patties in the fridge to chill because cold meat takes smoke beter.
  • Add the bacon to the smoker and smoke for 25-30 Minutes.
  • Add all of the ingredients for the Hangrier Sauce to a bowl and mix well.
  • Move the bacon aside and place the patties on the smoker and smoke until the burgers reach 120F or 49C.
  • Take off the grill and set aside to rest. Set the Grill to the Grill Hi setting. When it says ready sear the burgers until they reach 145F or 63C. When the burgers are almost done add the cheese and close the lid to melt it.
  • Toast the pretzel bun and assemble the burger with the toppings and ENJOY!

Video

Notes

Important: Bison is a leaner cut of meat so be sure to lean to the rarer side of the cooking temps. You do not want to overcook Bison and make it dry.
NOTE: If you want to make the burger like the Original Hangry Bison burger then omit the bacon and bacon fat in the sear step.

Nutrition

Calories: 927kcal | Carbohydrates: 17g | Protein: 56g | Fat: 70g | Saturated Fat: 28g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 29g | Trans Fat: 0.1g | Cholesterol: 215mg | Sodium: 2654mg | Potassium: 1056mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1071IU | Vitamin C: 20mg | Calcium: 234mg | Iron: 7mg
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