Wagyu Bison Burger
Grilled burger made with a blend of ground Wagyu Beef and Bison.
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
Pairs perfectly with DaLynn's Famous Potato Salad.
Nutrition
Calories: 737kcal | Carbohydrates: 42g | Protein: 25g | Fat: 53g | Saturated Fat: 24g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 221mg | Sodium: 1416mg | Potassium: 320mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1364IU | Vitamin C: 5mg | Calcium: 235mg | Iron: 3mg
