Bison Burgers

January 14, 2015


Mix bison, oats, 2 tablespoons ale, the salt and pepper in a large bowl until just combined. Shape into 4 (½-inch thick) patties with a slight depression in the center of each to help keep the burgers flat (they’ll shrink as they cook). Let burgers rest at least 30 minutes in the refrigerator; they’ll hold together better and stay juicier when cooked. Heat a grill to medium (350° to 450°).

Whirl garlic in a food processor until minced. Add cheeses and remaining 2 tablespoons ale and whirl until smooth.


Brush burgers with oil. Grill them, covered, turning once, until cooked the way you like, 6 minutes for medium. In last few minutes, grill split buns, turning once, about 2 minutes.

Arrange burgers on bottom of buns and top with sprouts. Spread bun tops with cheese mixture.

About this recipe

Book credit: Sunset Great Outdoors Cookbook, Oxmoor House; $24.95; April 2014
Photo credit: Annabelle Breakey/Getty Images


  • 1 pound ground bison or beef
  • ¼ cup quick-cooking rolled oats
  • ¼ cup amber ale, such as Fat Tire, divided
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • 1 large clove garlic
  • 4 ounces cream cheese
  • 1 cup shredded sharp white cheddar cheese
  • 2 teaspoons olive oil
  • 4 whole-wheat hamburger buns
  • 2 cups alfalfa sprouts
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