Delish!!!! I was very happy with the burgers though I must say that I couldn't really taste the fig/shallot mixture as the bison itself seems to overpower it. Also added blue cheese crumbles to the fig/shallot filling. Place bison patties over drip pan on grill rack. Nutrient information is not available for all ingredients. Will definitely do again I made it for two instead of four and it seemed a lil confusing in such small increments but everything was just enough and the burgers came out humongous! There is a lively debate about which cook came up with the Juicy Lucy, which puts cheese inside a cheeseburger instead of on top. Stir in thyme. Lightly brush the outside of the burgers and the onion rings with oil, and season both with salt and pepper. Photography Terry Brennan, Food Styling Lara Miklasevics. this link is to an external site that may or may not meet accessibility guidelines. Using bison I'd suggest you won't want to overcook it. Cook shallots in hot butter for 3 to 5 minutes or until shallots are tender. Divide the cheese filling evenly among 6 of the flat patties flattening and centering it so it doesn’t spill to the edges. Cool slightly. Top the burger with a fried egg;; Use caramelized onions instead of sliced red onions; Learn how to caramelize onions; Wrap it in lettuce instead of a bun for a lower carb option;; Substitute beef, veal or lamb for the bison;; Add bacon. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition First time trying bison and won't be my last! https://www.delish.com/.../recipe-ideas/a27572497/best-bison-burger-recipe Divide into 6 equal lumps, and then divide each portion again in half, so you have a total of 12 small portions (see Cook’s Note). Top with remaining bison patties; pinch edges to seal. rich and smoky from the cheese contrasted by sweetness and crunch form the shallots and figs. This made a very excellent meal tonight! When I first came across this recipe I knew I had to try it but I'm just not a fan of stuffed burgers. I only regret not having the correct cheese in the recipe. Lightly shape each into a thin patty, about 4 inches across. And you can put your own twist on the Juicy Lucy with this recipe chef and cookbook author Molly Stevens created for Real Food that uses bison meat rather than traditional ground beef. Grill as above.) i feel this is the beginning of my love affair with bison. Loved this recipe! Cover; cook 1 to 2 minutes more or until cheese melts. Remove pan from heat and let stand for 15 minutes. Make the cheese filling: In a small bowl, combine the cheese, scallion, and mayonnaise. Add figs. Top with the burgers and grilled onions, adding any optional garnishes. Adjust for indirect grilling. Absolutely amazing super succulent recipe! Cook, stirring occasionally, for 6 to 8 more minutes or until shallots are golden brown. No matter where the Juicy Lucy/Jucy Lucy originated, this genius concept is a definite Minnesota favorite. If you want to be more exact and have a kitchen scale handy, weigh out 5.3 ounces per burger before shaping. I changed a couple things purely because of personal preference/what I had on hand but the original recipe sounds amazing too!!! I didn't have figs or cranberry juice so I substituted 1/2 c fig butter from Trader Joes and used the fig as a sauce. Overall we thought these were very good but there were so many deep rich flavors going on I found myself longing for a bit of tartness. Top with cheese. The burgers can be stuffed, shaped, and then covered and refrigerated up to 4 hours before grilling. Shape mixture into 8 patties. Heat a grill to medium hot. ; Expert Tips. Make the sauce: Combine the mayonnaise, ketchup, mustard, vinegar, and hot sauce in a small bowl. Not in a bad way but it didn't seem worth the trouble to make the fig filling if I can't really taste it. We will have this again! Nutrition info Stuffed Bison Burgers (Per Serving): Calories 551 (304 From Fat); Fat 34g (Sat. Figs simmered in pomegranate juice make a gourmet filling for impressive stuffed and grilled bison burgers served on toasted French bread with melted Gruyere cheese. For filling, melt butter over medium-high heat in a large skillet. Continue to stuff and shape the burgers until all of the bison is used up. I followed the recipe exactly. 1 cup pomegranate juice or cranberry juice, Back to Stuffed Bison Burgers with Caramelized Figs and Shallots. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Fabulous! For the Cheese Filling1/3 cup crumbled blue cheese (about 1½ ounces)1 tablespoon minced scallion, white and green parts1 tablespoon mayonnaise, For the Burgers2 pounds ground bison1 tablespoon Worcestershire sauce½ to ¾ teaspoon salt½ teaspoon freshly ground black pepper, or more to taste1 large sweet onion, cut into 6 thick rings2 tablespoons vegetable oil, For the Sauce½ cup mayonnaise2 teaspoons ketchup1 teaspoon Dijon mustard1 teaspoon white wine vinegardash Sriracha or other hot sauce, to tastesalt, to taste, 6 hamburger buns, English muffins, or split focacciaOptional toppings: sliced ripe tomatoes, lettuce, pickles. Top each with another flat patty, gently pinching the edges and rounding the meat to make 6 evenly shaped burgers, about 1¼-inch thick, without packing or squeezing the meat more than necessary. This recipe uses blue cheese, but if you prefer a different cheese such as cheddar or Swiss, those would work well, too. I omitted the thyme used panko bread crumbs 2 eggs garlic onion and chipotle powders and subbed almond milk. Allrecipes is part of the Meredith Food Group. Bring pomegranate juice just to boiling over medium-high heat in a small saucepan. Divide the mixture into 8 even-sized balls. She rarely meets a chicken she doesn’t like, and hopes that her school-age son, who used to eat beets and Indian food, will one day again think of real food as more than a means to a treat—and later share this with his younger brother. The burgers … Cook, flipping several times, until the onions are tender and browned and the burgers are done to your liking, about 8 minutes for the onions and 15 minutes for the burgers. https://www.traegergrills.com/recipes/jalapeno-stuffed-bison-burgers Add comma separated list of ingredients to include in recipe. Slather sauce on both sides of the buns. The easiest way to make equal-sized burgers (without weighing each) is to eyeball even portions and arrange them, before shaping, on a large plate. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Flatten the burger so that the diameter is about 2.5 centimeters wider than the bun you are using. Maybe it needs more fig or something that pulls the fig flavor out better.