Home-Ground Bison Cheeseburgers
Grinding your own Bison Chuck results in the leanest, juiciest burgers you’ve ever had. These bison burgers will be perfection itself, so consider using a very special cheese and fresh buns!
- 2 lb bison chuck, cut into 1-inch cubes
- Kosher salt and freshly ground black pepper
- 6 slices of cheese
- 6 soft hamburger buns, toasted
- Toppings and condiments as desired
Grind the Bison Chuck Using a Meat Grinder
- Place feed tube, screw, shaft, plate, and blades of meat grinder in the freezer overnight. When ready to grind, spread bison chunks evenly over a large plate or tray in a single layer, and place in freezer until hard, but not frozen solid, about 20 minutes. Set up meat grinder and grind meat through ⅜ inch plate. Grind meat again through the ¼ inch plate.
To Grind the Bison Chuck Using a Food Processor
- When ready to grind, spread bison chunks evenly over a large plate or tray in a single layer and place in freezer until hard, but not frozen solid, about 20 minutes. Working with ⅓ pound of bison at a time, place in processor and pulse until finely chopped, stopping to remove any smeared sinew or fat as it collect on the blades. Transfer chopped meat to a large bowl and repeat until all bison is chopped.
- Transfer meat to a rimmed baking sheet and gently form into 6 even piles. Press each pile together into a patty that is just slightly larger than the buns, indenting the patties slightly in their centers to compensate for any bulging that will occur during cooking.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, spread evenly over one side of coal grate. Alternatively, set half of the burners on a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil the grilling grate.
- Place burgers directly over hot side of grill and cook, turning occasionally, until a thermometer inserted into the center of the meat registers 105°F, about 8 minutes. Place cheese on top of burgers and continue to cook until cheese is melted and burgers reach 120 to 125°F for medium rare. Transfer to buns, top as desired, and serve.