Grilled Bacon Blue Cheese Bison Burgers
Lean ground bison seasoned with garlic and Worcestershire, formed into eight thick patties and grilled to medium with melted blue cheese. Topped with crispy bacon, caramelized onions cooked in a foil packet with BBQ sauce and apple cider vinegar, plus tangy dill pickles and extra sauce on toasted buns. The bison's subtle gaminess pairs perfectly with smoky bacon and tangy blue cheese, while the butter enriches the naturally lean meat. Ideal for summer cookouts and entertaining; the foil packet technique keeps onions tender while freeing grill space.
Ingredients
- 2 pound ground bison meatground beef1:1standard beef burger
high
- ground beef, substitution(optional)
- ½ bottle Stubbs Sticky Sweet Bar B Q Sauce
- ½ jar Stubbs Steak Rub
- 1 tbsp apple cider vinegar
- 1 dash Worcestershire sauce
- 2 clove garlic, minced
- 1 tbsp butter
- 1 medium red onion, sliced
- 8 oz blue cheese
- 8 slice bacon, pre-cooked
- 1 jar dill pickles, high quality
- 8 hamburger buns
Instructions
- 1
Mix ground bison with minced garlic, butter, and dash of Worcestershire sauce until combined.
- 2
Form meat into eight equal patties and use your thumb to create a shallow indentation in the center of each.
- 3
Coat each burger with steak rub, approximately one-half to one teaspoon per patty.
- 4
Preheat grill to medium heat, establishing direct and indirect zones with coals on one side.
- 5
While grill heats, slice red onion thinly and place on a double-layer foil sheet.
- 6
Add apple cider vinegar and one-half cup BBQ sauce to onions, seal foil packet completely on all sides.
- 7
Oil grill grates to prevent sticking.
- 8
Place burgers and foil packet on direct heat, moving burgers to indirect heat if cooking too quickly to avoid burning.
- 9
Grill burgers until internal temperature reaches 140 degrees, flipping halfway through.
- 10
Add blue cheese to burgers when nearly cooked through.
- 11
Place buns on indirect side and toast for a few minutes.
- 12
Remove foil packet from grill.
- 13
Assemble burgers on toasted buns with bacon, pickles, caramelized onions, and extra BBQ sauce.
- 14
Add fresh arugula if desired.
Tips
Create a thumb indentation in each patty's center to ensure even cooking and prevent doming on the grill.
Lean bison benefits from added fat; butter incorporated into the meat mix keeps burgers moist and tender.
Use a reliable meat thermometer to hit 140 degrees internal temperature for perfectly cooked medium burgers without guesswork.
Good to Know
Cooked burgers keep refrigerated for up to three days in an airtight container. Reheat gently on the grill or in a skillet over medium heat.
Season patties and form burgers up to eight hours ahead; cover and refrigerate. Prepare foil packet components before guests arrive. Toast buns just before serving.
Serve immediately on warm plates with cold beverages. Grilled corn, coleslaw, or green salad complement the rich, savory flavors.
Common Mistakes
Skip the thumb indentation to avoid domed, unevenly cooked burgers.
Overwork the meat mixture to avoid dense, tough patties.
Forget to oil grill grates to prevent sticking and tearing.
Cook past 140 degrees to avoid dry bison meat.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use a regular grill without indirect heat zones?
Yes, but watch burgers closely and move to the cooler side if they brown too quickly. Indirect zones prevent charring while interiors finish cooking. A two-zone setup gives better control.
What if I do not have a meat thermometer?
Check doneness by pressing the burger gently; medium feels slightly firm with a warm center when cut. Undercooked feels soft; overcooked feels hard. A thermometer removes guesswork and ensures food safety.
Can I freeze cooked burgers?
Yes, cool completely and freeze in an airtight container for up to three months. Thaw overnight in the refrigerator and reheat gently on the grill or skillet to restore texture.