My Wagyu Bison Burger is a fusion of highly marbled Wagyu beef and sweet, delicate Bison. It brings together the best qualities of both which creates a better burger than either meat alone.
This burger is both juicy and flavorful, and tastes amazing, especially when cooked medium to medium-rare. The simple toppings allow for the flavor of the meat to shine through, and creates a wonderfully tasty hamburger.
Wagyu Bison Burger Recipe
Wagyu Bison Burger
Equipment
- charcoal grill
- spatula
Ingredients
- ½ pound ground Wagyu beef
- ½ pound ground Bison
- 1 tsp seasoned salt
- 1 tsp seasoned pepper
- 1 tbsp Worcestershire sauce
- 4 slices baby Swiss cheese
- 4 brioche buns
- 2 tbsp butter
- 4 tbsp mayonnaise
- 4 leaves lettuce
- 1 homegrown tomato – sliced, salted & peppered
- 12 slices hamburger dill pickles
- 4 tbsp yellow mustard
Instructions
- In a large bowl, thoroughly combine the ground wagyu and bison. Divide the meat into 1/4 pound portions. Form each portion into patty shape, with an indentation in the center. Sprinkle one side of each patty with seasoned salt and pepper. Fill each indentation with Worcestershire sauce. Rest the patties while you heat up the grill. The meat should be at room temperature before grilling it.
- Heat grill to 425, and hold covered, but vented for 15 minutes at temp.
- While grill is heating up, in a large cast iron skillet, melt butter. Toast the inside of both sides of the bun on the butter until moderately browned. Remove from heat and set aside.
- Place burgers on the grill, close the lid, and cook for 4 minutes.
- Flip the burgers, cover and cook for 2 minutes. Add the cheese, and cook another 2 minutes with lid closed.
- Remove from the heat, and rest for 5 minutes while building the burger.
- In this exact order build your burger: Add mayonnaise to the bottom bun. Add burger patty, then sliced tomato, lettuce, and pickles. Add mustard to the top bun.
Notes
PRIVATE NOTES
Nutrition
More Information
My Wagyu Bison Burger combines ground Wagyu Beef and Bison to create an amazingly flavored burger in a class of its own. A burger is a burger, but this burger is all about the meat.
About the Meats
Wagyu Beef
Wagyu beef contains intense and evenly marbled fat which self-bastes the meat while cooking. It’s super tender and flavorful, and won’t dry out when cooking. Its flavor can be described as buttery with a lingering sweetness.
Bison
The flavor of Bison is lighter than beef, with a hint of sweetness. Bison meat is very tender, and tastes incredible in a burger. It’s rich with antioxidants, and vitamin E. Bison also has fewer calories than beef, is richer in protein and has less saturated fat than grain-fed beef.
Shrinkage
Because of the extra fat content of Wagyu beef, the meat can shrink a lot while grilling. Bison is leaner than beef, so it does not shrink as much. Combining the two meats together creates a balanced blend that is similar to 80/20 ground beef. The burgers will shrink about 20% when cooking, which is about what you would expect when grilling grass-fed beef.
Pairings
My Wagyu Beef Burger pairs excellently with DaLynn’s Famous Potato Salad. Quite frankly, most things pair well with her potato salad. It is truly excellent, and there are never any leftovers. We will generally make extra because there is always someone who goes back for seconds, or thirds. I have learned to set some aside for myself in advance!
Related Recipes
DaLynn’s Famous Potato Salad
Mushroom Swiss Burger
Spicy Grilled Onion Smash Burger
Classic Bacon Cheeseburger
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