Bison and Morel Smash Burgers
Get ready to sink your teeth into the most mouthwatering bison smash burgers you’ve ever tasted.
Bison and Morel Smash Burgers
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
American
Servings
6
Prep Time
20 minutes
Cook Time
15 minutes
Calories
550
I’m always looking for ways to elevate my culinary game using my latest harvest from the field. Today, I’m excited to share a recipe that combines two of my favorite ingredients: lean, freshly processed bison meat and morel mushrooms.
Get ready to sink your teeth into the most mouthwatering bison smash burgers you’ve ever tasted.
Author:This recipe comes to us from Adam Foss, renowned photographer, filmmaker, bowhunter, and conservation advocate.
Ingredients
- 16 oz. ground bison (elk works great, too)
- 6 slices Swiss cheese
- 3 handfuls of fresh morel mushrooms (or dried equivalent)
- 6 brioche hamburger buns
- Burger toppings of choice (I recommend pickled jalapeños for a nice kick)
- Cooking oil with a high smoke point
- 2 garlic cloves, minced
- 2 shallots, finely chopped
- Salt and pepper to taste
- 1 1/2 Tbsp. ketchup
- 2 Tbsp. mustard
- 2/3 cup mayo
- 2 Tbsp. dill pickle juice
- 1 tsp. garlic powder
- 1 tsp. onion powder
- A dash of cayenne or sriracha (optional, for those who like it spicy)
For the burgers:
For the burger sauce:
Directions
How to Craft the Perfect Bison Smash Burgers
Combine all the sauce ingredients in a bowl and whisk until smooth. Adjust the flavors to your liking, then refrigerate.
Prepare your burger toppings of choice.
Sauté those morels in a pan with salt, pepper, garlic, and shallots over medium heat until tender and fragrant.
Season your ground bison with salt and pepper, then divide it into six 3 oz. balls. These should be about 1 1/2″ thick — perfect for smashing. If you’re really hungry, make it a double.
Heat a cast-iron skillet over medium-high heat and add a touch of high-smoke-point oil. Once the skillet is smoking hot, add three patties (don’t overcrowd!). Using a solid metal spatula or the bottom of a heavy pan, press down firmly to smash each patty.
When you see those edges getting crispy (about two minutes), it’s time to flip. Quickly top each patty with a generous heap of sautéed morels and a slice of Swiss cheese.
While your cheese melts, toast those brioche buns. Slather on a healthy dose of the burger sauce, add your perfectly cooked bison smash burger, and pile on your favorite toppings.
Recipe Note
Tips for Bison Smash Burger Success
Want to take your bison smash burgers from great to excellent? These tips have always left my hunting camp clamoring for more:
- Don’t overwork the bison meat when forming patties.The less you handle it, the more tender your burger will be.
- Make sure your pan is screaming hot before adding the patties. This ensures a perfect crust.
- Season generously.Bison is lean, so it needs a good hit of salt and pepper to shine.
- Don’t press the burgers after the initial smash. You’ll lose all those delicious juices.
There you have it — bison smash burgers that’ll make you want to plan your next hunt ASAP. This meal will inspire you to research where you can hunt free-range bison or scout out last year’s forest fires for your next morel motherload.
Happy cooking, and even happier hunting.
