Yeti Burger is made with char-grilled Wagyu and Bison, topped with melted Swiss cheese and savory, spicy and sweet Bourbon Bacon Jam. It’s so good, Sasquatch himself might come out of the woods to have one.
I live on a ridge next to an ancient oak forest in green country Oklahoma. My back patio overlooks valleys and hills of oaks that stretch out for miles without a house in sight. I have heard plenty of strange animal sounds echoing around the valley. Could it be Sasquatch? It seems as good a place as any for old Big Foot to live. So much so, that DaLynn and I named our back patio The Bigfoot Lounge. The next time I’m making Yeti Burgers in The Bigfoot Lounge, he is more than welcome to come up and join us!
Yeti Burger
Equipment
- charcoal grill
- spatula
- Bigfoot branding iron
- large cast-iron skillet
Ingredients
- ½ pound ground Wagyu beef
- ½ pound ground Bison
- 1 tsp seasoned salt
- 1 tsp seasoned pepper
- 1 tbsp Worcestershire sauce
- 1 tbsp butter
- 4 Brioche burger buns
- 4 tbsp Bourbon Bacon Jam
- 4 slice aged Swiss cheese
- 4 tbsp mayonnaise
- 4 leaf lettuce – washed and dried
- 1 tomato – thinly sliced
Instructions
- Thoroughly blend the ground Wagyu beef and bison together. Form into ¼ pound patties. Using the back of a spoon, lightly indent the middle of each patties. Put the patties onto a wax paper lined baking sheet. Sprinkle seasoned salt and pepper on the top of the patties, then add a few dashes of Worcestershire sauce. Let the patties come to room temperature while heat the grill.1/2 pound ground Wagyu beef, 1/2 pound ground Bison, 1 tsp seasoned salt, 1 tbsp Worcestershire sauce, 1 tsp seasoned pepper
- Using quality lump charcoal, bring up the grill temperature to 425℉. 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.1 tbsp butter, 4 Brioche burger buns
- This is also a good time to prepare the Bourbon Bacon Jam, if you have not already done so.4 tbsp Bourbon Bacon Jam
- Place burgers on the grill, close the lid, and cook for 4 minutes.
- Flip the burgers, cover and cook for 2 minutes. Add the Swiss cheese, and cook for another 2 minutes with lid closed to melt the cheese.4 slice aged Swiss cheese
- Remove from the heat, and rest for 5 minutes while building the burgers.
- Add mayonnaise to the bottom half of each bun. Top with leafy lettuce and tomato. Add a burger patty topped with melted cheese, a heaping spoonful of Bourbon Bacon Jam, and the top half of the bun.4 tbsp mayonnaise, 4 leaf lettuce, 1 tomato
Notes
PRIVATE NOTES
Nutrition
More Information
About Wagyu and Bison
Wagyu meat is highly marbled. It self-bastes while you cook, giving the meat a delicious buttery richness.
Bison meat tastes similar to beef, but it is leaner and has a slight sweetness to it. Because of its leanness, by itself it can be easy to overcook.
Yeti Burger combines these meats together to bring out the best qualities in both. The burger is less prone to overcooking, and has a slightly sweet, buttery, tenderness to it that makes for an outstanding hamburger.
About the Yeti Branding Iron
I got my Yeti Branding Iron from the Leather Guy store on Amazon for a little over $20. He’s also got other branding irons listed for sale. It’s a fun way to add visual appeal to your steaks or burgers, but it took me a while to learn how to heat it up enough to make a mark. You really need to keep it directly in the hottest part of the flame, which can be tricky without burning yourself. The first time I grabbed the hot handle without gloves I yelled out just like Big Foot himself! Raaaaar!
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