Beer And Bison Burgers

Forget going out to eat or ordering takeout every time you crave American food. Try making Beer And Bison Burgers at home. For $3.75 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 630 calories, 36g of protein, and 42g of fat. 73 people have tried and liked this recipe. It will be a hit at your Father's Day event. If you have pepper, olive oil, cream cheese, and a few other ingredients on hand, you can make it. It is brought to you by Food Republic. It works well as a main course. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. With a spoonacular score of 80%, this dish is good. Users who liked this recipe also liked Beer and Bison Burgers with Pub Cheese, Bacon Bison Beer Chili, and Beer-Braised Bison Pot Roast.

Servings: 4

Preparation duration: 60 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions:  Mix bison, oats, 2 tablespoons of ale and the salt and pepper in a large bowl until just combined.Shape into four 1/2 inch patties with a slight depression in the center of each to help keep 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°F to 450°F).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. Find more burgers on Food Republic:Greek Lamb And Haloumi Burgers RecipeGrilled Tamarind Turkey Burgers RecipeRoy Choi's Los Angeles-Style Double Cheeseburger Recipe

 

Step by step:

1. Mix bison, oats, 2 tablespoons of ale and the salt and pepper in a large bowl until just combined.Shape into four 1/2 inch patties with a slight depression in the center of each to help keep burgers flat (they’ll shrink as they cook).

2. Let burgers rest at least 30 minutes in the refrigerator; they’ll hold together better and stay juicier when cooked.

3. Heat a grill to medium (350°F to 450°F).Whirl garlic in a food processor until minced.

4. Add cheeses and remaining 2 tablespoons ale and whirl until smooth.

5. 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.

6. Spread bun tops with cheese mixture. Find more burgers on Food Republic:Greek Lamb And Haloumi Burgers Recipe

7. Grilled Tamarind Turkey Burgers Recipe

8. Roy Choi's Los Angeles-Style Double Cheeseburger Recipe

Nutrition Information:

covered percent of daily need