Bison Burger Stuffed w/ Cotija Cheese & Caramelized Onions
After driving across America multiple times I’ve learned that American cuisine can often be the same as it is different, that the quality of the Waffle House does really depend on which side of town you’re on, and that rarely is there something special about food served in a uniquely named restaurant or bar in the middle of nowhere.
Case in point is Al’s Oasis, a “premier” resting stop, saloon, and events center along the Missouri River in Oacoma, South Dakota (click here for a map).
A few years back I stopped at Al’s Oasis for a bit of culture and refueling in the restaurant/saloon attached to the all for one general store and trinket shop. The mostly All-American menu was largely uninspiring, except for the highlighted “Al’s Buffalo Burgers.” See up to that time I was a virgin in the ways of Bison, Buffalo, Tatanka, or wherever you wish to call the great animal of the plains, so I figured it was a sign that I need to step up to the plate.
Bad Idea.
The borderline grey, nondescript, flavorless burger that was served to me was only palatable by piling on every known American burger condiment. And while disappointment reigned supreme, I also realized that it was Al’s Oasis which was at fault and that there had to be a better way to enjoy Bison.
The recipe that follows is one of those better ways.
Keeping to a minimalistic construction of any Bison burger is key to allowing the natural flavors and cleanliness of the meat to express itself. The only additions to this burger are caramelized onions, the dry/firm version of Cotija cheese, and fresh ground pepper. The ingredients keep the equation simple acting to enhance the meat’s character while incorporating a subtle play on sweet & salty flavors.
Prepared on the grill or in kitchen, you’ll be surprised how good Tatanka tastes.
Enjoy!
The Necessities:
- 1 lb ground Bison
- 1 lrg red onion (thinly sliced)
- 2 tbsp Cotija cheese
- Freshly ground black pepper
- Onion or seeded buns
- Salt
- 1 tbsp butter
- Olive oil
- 1-2 cheap lager beer
Directions:
- Toss the onions in a large frying pan over medium-low heat along with a splash of olive oil. Sprinkle the with salt and pepper.
- Caramelizing onions take upwards of 30-45 minutes and a ton of TLC.
- Continually stir the onions every few minutes and gradually add small amounts of beer, allowing the beer to cook off before adding the next dose.
- The onions are done cooking when they look similar to above and of course pass your taste test. Salt and pepper to taste. Remove from heat and set aside.
- In a large bowl, combine the ground bison meat, caramelized onions, cotija cheese, and a generous amount of pepper. Mix thoroughly with your hands.
- Form the desired sized burger patties (1 lb of meat should easily form 4 good sized burgers). Remember to make an indentation in the middle top side of each burger to produce “flat” burgers.
- Cook over medium-low heat in a frying pan or over direct medium heat on the grill. Flip the burgers when the down side is slightly charred and continue to cook until an internal temperature of 140-160 degrees has been reached (depending on how well cooking you prefer your meat).
- Serve on a onion or seeded bun, with minimal condiments (we use only a special homemade ketchup), along with some spuds.
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Pinned it (I think). Jed, you are a genius.
Many thanks!
I LOVE Bison and this burger looks perfect!
Al’s Oasis, there is nothing less satisfying and frankly annoying to me than eating something that is simply not worth it. Not just price, but calories, it just really pisses me off.
You mentioned waffle house, how funny. We went to one in Florida many, many years ago and frankly haven’t been back (see above). Hence forth it has been known as Awful House to us.
I love bison, it’s actually one of my favourite steak tartars! I’ve never used it at home, but it sure looks like something I would love to try. I’ll have to check my butcher in the Village to see if they have some. I like the way you caramelize the onions, Jed, the beer would add the touch of acidity required (I usually add a bit of wine and wine vinegar). I’m surprised you didn’t need to add a bit of sugar to balance the bitter taste of the beer.
Waffle House can definitely be a miss. Choose the location and order wisely.
As Christiane indicated below, the sweetness comes from the red onions cooking down and the use of a lager beer. The maltiness of lagers balance the equation, where many pils and IPAs will increase the bitterness.
I’ve only been to one of those middle-of-nowhere restaurants where I found the best burger ever. The rest have been just as you said. In truth, I’m to a point where I believe the best burgers are the ones you make at home.
I’ve never tried bison, but I love everything you put in this burger. My answer for Eva, just from scanning things is that the sugar in the caramelized onions offsets any bitterness in a beer (buying beer that’s not bitter would work too).
Thanks Christiane and I concur that the best burger usually are homemade.
Brilliant addition of beer here! But I thought 1 lb of beef would only make 1 burger?
More is more.
I also love that you used cojita – that’s one of my favorites.
haha…I only did a 1/4 workout the day I made these so I had to break up that 1 lb burger.
How disappointing. I have never had bison either. I don’t think they are bred in Australia. Great looking fries! xx
Perhaps I should go into the Bison meat exporting business???
i’ve actually never tried bison but my husband’s had it a few different times + seems to love it – i’ve been wanting to try it. love the addition of cotija cheese + caramelized onions – those are two seriously delicious things!
Thanks Amy and Bison is definitely worth a try. Just make sure to buy quality meat and keep it simple.
Thanks so much. I love incorporating caramelized onions in almost any burger, but the Cotija was an experiment that worked out oh so well.
Holy moly this sounds incredible Jed!! I’m gonna need to make these soon. Oh, and I did tell my mom about your beet burgers and she thought they sounded/looked amazing, so we’re going to make them soon.
Awesome! Hope you and your mom enjoy em.
We just don´t get good burgers here and certainly no bison meat…oh I wish! I shall just enjoy the post and dream, and maybe in the Uk I can get something halfway decent
I meant to try a bison burger for quit some time and never got a chance! I really have to fix this this weekend! Your burgers look delicious, juicy and irresistible with all those onions mixed in!
Thanks Catalina and I hope you’re able to give these I try!
Hi Jed!
Great recipe (and clip) I’m not quite sure I can find bison meat over here, but I bet your burger is very tasty
This sure BEETS that last burger. Ha, ha, ha. Get it, beet like beet not like beat. Yep, I should probably be featured here on a Monday. OK seriously great looking burger here.
LOL. Ya Ya Ya, it does beet the last burger.
I’ve had buffalo burgers a number of times at a restaurant near here. In fact, it’s my favorite summertime spot and has a nice outdoor patio. Seeing these burgers of yours, I’m seriously considering grilling my own. i hope that restaurant will survive without me.
Fire up that grill and make it happen. The restaurant will understand.
I’m thinking I seriously need to try a bison burger if they’re half as good as the one you made looks! Wow! And I also just wanted to say that I’m irritated at my WP reader – they bumped you out when you got fancy, then I thought I’d re-added you – but it won’t recognize your feed…grrr! So, I’m just gonna like you on FB instead and hopefully get updates more easily.
Don’t want to miss anything, you know.
Sorry Courtney! WP can be such a pain some times. Thanks for following us on FB and hope you don’t miss anything now.
Mmmm. Tatanka.That looks excellent. It has been many moons since I have had a tatanka burger.
What Whole Pay Check doesn’t have any Tatanka?
Delicious Jed! The onions on that patty is making me want to order out. Great job with this.
Thanks Christian. Cheers!
My family has always loved the bison we’ve found in restaurants…of course, we haven’t been to Al’s! I’ve never made bison at home, but Id love to try your burgers. Hubby will be happy that you suggested a cheap lager for the onions;)
I’ve never thought of stuffing burgers with cotija. It sounds and looks fantastic and so do the fries!
What a disappointment for you with Al’s burger.
Mandy
Yours however looks and sounds fantastic! Sadly we don’t get bison here either – might have to try some venison of sorts to get close this flavour and I love the simplicity too – less is often more.
It looks amazing but my mind stuck on the beet burger..
Have a wonderful weekend Jed
Great recipe though I havent tried bison I guess it would be gamy! Love it