Montana Grilled Bison Burger Plate
Montana high plains tradition reading lean ground bison shaped into a thick patty and grilled hard for a deep char crust, stacked into a brioche bun with smoked cheddar, caramelized onion, and a chipotle aioli, plated with crinkle fries for the Big Sky weeknight burger plate.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oven to 425F. Cut potatoes into 1cm crinkle fries. Thinly slice 160g onion into rings; finely chop remaining 80g. Mince 2 chipotle peppers and grate 2 garlic cloves. Divide 440g ground bison in half. Mix each 220g portion with half the chopped onion, 1 tsp Dijon, 0.25 tsp salt, and 0.5 tsp pepper into a thick 2cm patty. Whisk mayo, minced chipotle, adobo sauce, grated garlic, and 0.25 tsp salt for aioli.
Roast
Toss fries with 2 tbsp oil, smoked paprika, garlic powder, and 0.5 tsp salt on a large sheet pan. Roast at 425F for 28–30 minutes, flipping at 15 minutes, until deep golden edges form.
Saute
Melt 30g butter in a heavy skillet over medium-low heat. Add sliced onion with 0.5 tsp salt and cook 12–14 minutes, stirring every 3 minutes, until deep amber. Stir in Worcestershire and brown sugar off heat.
Grill
Heat a grill pan or griddle over high heat 4 minutes. Lay both bison patties undisturbed 4 minutes per side for medium-rare. Top each with 30g cheddar in final 60 seconds, loosely cover with foil to melt.
Toast
Melt remaining 10g butter in a dry skillet over medium heat. Split both brioche buns and toast cut-side down 60–90 seconds until golden.
Plate
Spread aioli on both sides of each bun. Stack each patty with melted cheddar on base, pile caramelized onion over, close bun, arrange crinkle fries alongside on each plate.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.