Juicy Bison Burgers with Mushrooms & Onions

Juicy Bison Burgers with Mushroom & Onions

Serves 4

Prep Time: 5 minutes; Total Time: 25 minutes

Searing these burgers over high heat, gives them a deliciously charred crust. Finish them in them in the oven so they don’t get overcooked, then top them with a flavorful mixture of sautéed mushrooms and onions. I like my burgers topped with A-1 and a thick slice of tomato; Shawn prefers his with barbecue sauce, banana peppers, and pickles. 

Recipe adapted from Best Darn Food Ever. Technique adapted from Cooks Ilustrated.

Ingredients

    • 1 pound Ground Bison or Lean Ground Beef
    • 1 tablespoon Worcestershire sauce
    • Salt and Pepper
    • 1 Tablespoon plus 1 teaspoon Olive Oil
    • 1 Onion, sliced
    • 5 ounces Crimini Mushrooms, sliced
    • 4 Whole Wheat English Muffins, split and toasted
    • Lettuce,  Tomato and additional condiments of your choice (steak sauce, pickles, banana peppers, etc.)

Preparation

  1. Preheat oven to 3ooF.
  2. Mix together bison and Worcestershire. Shape into 4 patties, about 3/4-inch thick. Season both sides with salt and pepper. Heat one teaspoon of olive oil in a large skillet, preferably cast iron. When the oil begins to smoke, add the burgers. Cook without moving for 2 minutes, or until a lightly charred crust begins to form. Flip and cook for another 2 minutes.
  3. Transfer burgers to a baking sheet and bake for 4-8 minutes for medium-rare, or until they reach your desired level of doneness. Remove from oven and let rest 5 minutes.
  4. While the burgers cook, heat 1 Tablespoon oil in a second skillet set over medium-high heat. Add the onion and a pinch of salt. Cook, stirring occasionally, until soft and golden – about 8 minutes. Add the mushrooms and cook until softened – about 5 minutes.
  5. To serve, place a lettuce leaf and a thick slice of tomato on the bottom of each English muffin. Top with a burger and 1/4 of the mushroom and onion mixture. Add any additional condiments of your choice, and top with the remaining muffin half.

Approx. 392 calories, 13.5 grams fat, 31.5 grams carbohydrates, 5 grams fiber, 37 grams protein. 10 Points+.

By on September 11th, 2012

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook.

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5 thoughts on “Juicy Bison Burgers with Mushrooms & Onions”

  1. Why would you not just put the cast iron skillet in the oven? Is there a reason you use a baking sheet?

    Reply
    • Good question! The cast iron pan gets really hot, which gives the outside of the burgers a nice sear. Unfortunately, it also retains heat really well, so they burgers end up getting overcooked if you just move the whole pan into the oven. Transferring them to a baking brings the temperature down. 🙂

      Reply
      • I would suggest cooking the first side on the stove in the cast iron and putting the pan in the oven as soon as the burger is flipped. Cook steaks this way all the time.Yum!

        Reply
  2. When I lived in Alberta I often saw bison at the market or back in the 80’s they even had beefalo thanks to some entrepreneurs.

    Reply

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