RECIPES: Recipe Details

Rate This Burger 
No votes yet

Everything Kansas Bison Burger

My husband was born and raised in Dodge City, Kansas. I just love Kansas and love living here in Wichita. I tried to use all of the Kansas ingredients I could think of. Bill’s family raised wheat, corn and beans on their land, so I used whole wheat buns, corn in the slaw and beans in the hummus. I used red (or purple) cabbage for the slaw because Kansas State university colors are purple and white. I also used sunflower butter instead of tahini because the sunflower is the state flower. Of course, buffalo having been roaming the prairies of Kansas for years.

Ingredients 

Kansas State colors slaw:

2 ears white corn

1/2 medium red cabbage

1/2 cup mayonnaise

1/4 cup cider vinegar

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

Cowboy hummus:

1 16 oz can baked beans *

1 clove garlic

1/4 cup sunflower seed butter

1/2 teaspoon salt

1/2 teaspoon Lea & Perrins® Worcestershire Sauce

2 teaspoons fresh lime juice

1/2 teaspoon freshly ground pepper

Bison burger:

12 slices bacon

1/2 cup bread crumbs

2 eggs, slightly beaten

2 tablespoons olive oil

2 clove garlic, pressed or finely chopped

1 teaspoon salt

3 tablespoons finely chopped onion

1 tablespoon Weber Grill Creations® Gourmet Burger seasoning

2 tablespoons Lea & Perrins® Worcestershire Sauce

2 pounds ground bison

oil for rubbing on grill

6 slices medium cheddar cheese

6 whole wheat buns

6 slices vine ripened tomatoes

Instructions 

Preheat a gas grill to medium-low. Remove husk and silk from corn. Grill corn for about ten minutes, turning to grill all sides. Remove to a plate to cool.

Shred or thinly slice cabbage and place in a large bowl. In a small bowl whisk together mayonnaise, cider vinegar, salt and pepper. Remove the corn from the cooled ears and add to cabbage. Add dressing and set aside in a cool place while making the rest of the burger.

Drain the can of beans to remove extra juice. To a food processor, add a clove of garlic while running to chop it finely. Add sunflower seed butter, salt, Worcestershire Sauce, lime juice and pepper to the bowl and process until smooth. Set aside.

Raise temperature on grill to medium. Cook bacon in a cast iron skillet on grill until crispy. Drain on paper towels.

To a large bowl, add bread crumbs, eggs, olive oil, garlic, salt, chopped onion, Weber Grill Creations® Gourmet Burger seasoning and Lea & Perrins® Worcestershire Sauce. Mix until well combined. Add bison and gently mix. Form 6 patties.

On a medium hot grill brush with oil to keep burgers from sticking. Place patties on the grill for about 4 minutes per side until medium rare or done to your liking. During the last 3 minutes, place slices of cheese on patties to melt.

Grill wheat buns to toast.

To assemble burgers, place about 2 tablespoons of the cowboy hummus on the bottom bun, add a slice of tomato, then the patty, and 2 slices of bacon. Add a scoop of slaw and the top bun.

*I used Bush’s baked beans.

Comments 

*I used Bush’s baked beans.