Bison Burgers on a Stick

By • August 11, 2011 • 30 Comments



Author Notes: My friends Dot and Rick raise the best bison I have ever seen or tasted on their beautiful ranch not far from me. In Montana, bison is the new beef, and I’m always up for a good burger. And nothing screams STATE FAIR! like something on a stick.boulangere

Serves 6

  • 1 pound ground bison
  • 6 popsicle sticks or skewers
  • 3 slices of bacon
  • Shavings of your favorite cheese
  • 1 beaten egg
  • Oil for frying - I used peanut
  1. Be sure to have your condiments and garnishes (diced onion, pickles, relish, etc) ready before you start frying. These are ready to eat the moment they’re done.
  2. Divide the meat into 6 relatively equal pieces. Shape each into a rectangular shape about the width of a slice of bacon and about 3 inches long. Gently slide a stick or skewer into one end. Be sure it extends more than halfway through the length of the “burger”. Lay them on a baking sheet lined with parchment and store in refrigerator while you get everything else ready.
  3. Cut the bacon strips into 3” sections.
  4. Use a peeler to shave off thin strips of your favorite cheese. Plan on 3 or 4 per burger. I’ve used Swiss, as well as crumbles of Gorgonzola.
  5. Lay out one sheet of puff pastry at a time on a sheet of parchment. Use a ruler as a guide to cut 6 pieces that are 5” by 3”. Whisk up one egg.
  6. Begin heating your oil while you assemble the burgers.
  7. Remove the burgers from the refrigerator. Lay each one on a piece of puff pastry. Position them on one half such that when you fold the pastry over, the two edges will meet. Before folding, though, brush all edges of the pastry with the egg wash so that they’ll stick together. Salt and pepper each burger. Next, lay a strip of bacon on top of each burger, followed by some shavings of cheese. Now fold the pastry over each burger, pressing a bit firmly so that all edges are sealed.
  8. When your oil reaches 375 degrees, you’re ready to go. Unless your pan is huge, or you have a big deep fryer, plan to fry 2 or 3 at a time. Preheat an oven to 200 degrees to hold them as they get done, and line a baking sheet with paper towels. Carefully place 2 or 3 burgers at a time in the hot oil. Total frying time is 5 to 7 minutes, depending on how fast the pastry browns. At the half-way point, carefully turn each one over. When the pastry is beautifully browned, the burger inside will be about medium. Remove from the oil to the baking sheet and hold in the oven while you finish frying the rest.
  9. Yes, m’am, two Bison Burgers on a Stick! Would you like ketchup, mayo, and mustard with those? Yes indeed, we have Grey Poupon! Some chopped onions? Of course! Maybe some diced tomatoes? Oh, lovely. Pickles, relish, or cornichons? Ah, very good choice! Enjoy the fair!
Jump to Comments (30)

Tags: bison, food on a stick

Comments (30) Questions (0)

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almost 3 years ago Chauncey

Thanks for the pictures, they helped alot. But the pictures with snow really helped!
/s/ Suffering in the Fort Worth - Dallas Metroplex with record high temps, record HIGH low temps, record high average temps, and drought. Not heating oil in the kitchen for awhile.

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Oh, I hear you. Our situation is nowhere near as dire as yours, but it is seriously hot. Red flag warnings for a few days. Cold food is a blessing. I've never really wished for snow ...

Ha-0010

almost 3 years ago Helenthenanny

oh my!!! bison!!! montana!!! A PLATE FULL OF CONDIMENTS INCLUDING MAYONNAISE!!!!!!! mayonnaise!! yes. i say yes to all of this!!

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

LOL! I'm a serious mayo gal, too.

Img_1958

almost 3 years ago gingerroot

Yes, PLEASE! I'd like a bison burger on a stick with the WORKS, please. Thanks!

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Coming right up, ma'am!

Dsc_0675-x2a

almost 3 years ago Sagegreen

Bison is so good and healthy, too!

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

It's my only red meat.

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almost 3 years ago EmilyC

Love this! So cool that you developed a fair food that so solidly represents your home!

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Oh give me a home . . . . . !

Lorigoldsby

almost 3 years ago lorigoldsby

Move over beef...there's a new boy in town! But do you think you could bake these? I enjoy the fun of the stick and frying...but these sound delish and I have a great bison supplier now at the farmers market.

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Oh heck yes, you can bake them. Set the temp high, 475 or so. And bake until puffed and golden on the upside, turn and bake until the same on the other side. Great question, thanks for asking! Bison is my only red meat these days.

Lorigoldsby

almost 3 years ago lorigoldsby

Definitely going to try these next week! Thanks for the baking tip!

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Thank you for asking! I had fried and state fair on the brain.

Dscn3274

almost 3 years ago inpatskitchen

Fried puff pastry...yum!

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I could eat the fried puff pastry all by itself.

Massimo's_deck_reflection_10_27_13

almost 3 years ago lapadia

Love this...OH so cleaver! Yum puff pastry. Agree "on a stick" = STATE FAIR! I started thinking about pie on a stick but time slipped away too fast for me to put it all together.

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Well you had that lovely meetup all about pie to get ready for and recover from. That looked like the most fun!

Gator_cake

almost 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Double yes from me! I will come to your fair anytime!

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

LOL!

Me

almost 3 years ago wssmom

Oh YES!!!!!!

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

The only thing missing is a cold beer.

Me

almost 3 years ago wssmom

Or a pinot grigio ....

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Or a Bobby Flay Inspired Hard Lemonade . . .

3-bizcard

almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

OMG! These sound over the top delicious. Love that they are on a stick and that they are deep fried. Can't wait to see pictures. I'll take one with all the fixin's.

3-bizcard

almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Oh and love the picture of the bison.

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

It's the only way! This was a lot of fun.

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

It's such a gorgeous and heavenly place that I go out there every chance I get. And I take Esmé the perfect dog to play with their Pete, with whom she is best of friends.

3-bizcard

almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

When my two little guys set their paws on grass its like they are in heaven. Lots of concrete here. It looks heavenly there where the deer and the antelope play. My little pugs would love it.

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

You're all welcome any time!