Bison bacon jam burger. The Fourth of July is just around the corner, which means the grills will be lighting up! Burgers seem to be the meal of choice during the summer holidays. It’s usually the case for Lauren and myself as well, but instead of making just a standard old burger, why don’t you step it up a notch with a bison bacon jam burger.
Yes that’s what I said. If you’ve followed this blog, you may recall one of the first recipes I shared was bacon jam. It’s crazy that was more than a year ago. If you’ve never had bacon jam you’re really missing out. It honestly couldn’t be easier as it’s a slow cooker recipe. What really makes this unique though is instead of using regular ground beef, try bison.
If you’ve never had a bison burger, it’s actually lower in calories and higher in protein. Yes it’s a little more expensive, but hey it’s a holiday so celebrate. Oh and if you’re looking for a great side, baked sweet potato fries are the way to go! I hope you give this bison bacon jam burger a try! Enjoy!
Bison Bacon Jam Burger
- 1 lb bison (or 80/20 ground beef)
- 1 1/2 tbsp canola oil or bacon fat
- kosher salt and pepper
- 1 cup sharp cheddar cheese, shredded
- 1 cup bacon jam
- 4 pretzel buns
- Divide meat into 4 equal portions or 3 if you want slightly bigger burgers. Form each portion loosely into 3/4 inch thick patties and press your thumb in the center to make a depression. (Burgers rise when cooked so this keeps it from becoming too thick) Season each side liberally with salt and pepper.
- Heat large cast iron skillet over medium-high heat. Add canola oil or bacon fat and wait until it begins to shimmer. Cook the burgers until slightly charred on the first side. It should take about 3 minutes. Flip and cook for another 4 minutes if you want medium temperature. You'll do 1 minute shorter for medium rare or 1 minute longer for medium well.
- Add the cheese with about 1 minute left and cover to help it melt. Serve on toasted pretzel roll and top with as much bacon jam as you'd like. Enjoy!