Utah Rocky Mountain Bison Burgers

Introduction

Sink your teeth into the bold, juicy flavor of these Utah Rocky Mountain Bison Burgers. Infused with southwestern spices and seared to perfection using the best grilling technique on the Arteflame grill, these burgers are a tribute to bold western flavors and open-flame cooking. This recipe will teach you how to cook restaurant-quality bison burgers at home, using the reverse sear method that locks in flavor and guarantees tenderness.

Ingredients

• 2 lbs ground bison
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper (optional for heat)
• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 4 brioche burger buns
• 2 tbsp unsalted butter (for toasting buns and grill)
• 4 slices pepper jack cheese
• 1 red onion, thinly sliced
• 1 large avocado, sliced
• 4 butter lettuce leaves
• 4 tbsp chipotle aioli or spicy mayo

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour some vegetable oil onto three paper napkins.
2. Place oil-soaked napkins in the center of the Arteflame grill basin.
3. Stack firewood over the napkins and light them.
4. Let the fire burn for about 20 minutes until the center grill grate reaches 1,000°F and the flat top is evenly heated.

Step 2: Season the Bison

1. In a large bowl, combine ground bison, smoked paprika, cumin, cayenne, salt, and black pepper.
2. Mix gently until just combined; do not overwork the meat.
3. Form into 4 patties, about 1-inch thick. Make a small dent in the center of each to prevent puffing.

Step 3: Sear the Bison Patties

1. Add a bit of butter to the center grill grate to prevent sticking.
2. Place patties on the center grill and sear for 2 minutes per side.
3. Once a rich crust forms, move the patties to the flat griddle cooktop.

Step 4: Reverse Sear to Desired Doneness

1. Continue cooking each patty on the flat top, closer to the center for hotter temps, further out for gentle heat.
2. When patties hit an internal temp of 135°F for medium-rare (or your preferred doneness), immediately remove from heat. Remember: meat keeps cooking off the grill.

Step 5: Toast the Buns

1. Butter the brioche buns and place on the flat top griddle.
2. Toast until golden brown, about 1-2 minutes.

Step 6: Assemble the Burgers

1. Spread 1 tbsp chipotle aioli on bottom bun.
2. Add lettuce leaf, then patty, followed by cheese, avocado slices, and onion.
3. Top with bun and serve immediately.

Tips

• Use an instant-read meat thermometer to avoid overcooking.
• Let bison burger patties rest for 5–7 minutes after removing from the grill.
• Always cook bison to at least 130°F due to its lean nature—overcooking can make it dry.
• Use butter on the flat top instead of oil for better browning and flavor.
• Grill all toppings like onion slices directly on the Arteflame flat top for extra flavor.

Variations

1. Smoky Blue Bison Burger: Top with crumbled blue cheese, grilled mushrooms, and caramelized onions.
2. Utah BBQ Bison Burger: Add BBQ sauce, sharp cheddar and crispy fried onions for a tangy, crunchy twist.
3. Avocado Ranch Bison Burger: Swap the spicy mayo for ranch dressing and add lots of fresh avocado.
4. Southwest Bacon Bison Burger: Add crispy bacon, green chiles, and Monterey Jack cheese.
5. Breakfast Bison Burger: Top with a grilled egg, bacon, and a slice of sharp cheddar—perfect for brunch.

Conclusion

Grilling on the Arteflame brings out every ounce of flavor in these Utah Rocky Mountain Bison Burgers. The reverse sear method keeps every bite juicy while the wide, solid-steel cooktop lets you grill everything else to perfection simultaneously. With no flames touching your food, you'll get a rich sear without burning—every single time.

Best Pairings

• Sweet potato fries grilled on the flat top cooktop
• Grilled corn on the cob with lime butter
• Chilled craft beers or dark ales
• Grilled peach halves with honey glaze for dessert