- 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
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