Bison Burgers on a Stick

By boulangere
August 11, 2011
24 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

Ingredients

  • 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

Directions

  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!

More Great Recipes:
Cheese|Game|Make Ahead|Snack

Reviews (24) Questions (0)

24 Comments

Chauncey August 23, 2011
Thanks for the pictures, they helped alot. But the pictures with snow really helped! <br /> /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.
 
Author Comment
boulangere August 23, 2011
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 ...
 
Helenthenanny August 16, 2011
oh my!!! bison!!! montana!!! A PLATE FULL OF CONDIMENTS INCLUDING MAYONNAISE!!!!!!! mayonnaise!! yes. i say yes to all of this!!
 
Author Comment
boulangere August 16, 2011
LOL! I'm a serious mayo gal, too.
 
gingerroot August 15, 2011
Yes, PLEASE! I'd like a bison burger on a stick with the WORKS, please. Thanks!
 
Author Comment
boulangere August 15, 2011
Coming right up, ma'am!<br />
 
Sagegreen August 14, 2011
Bison is so good and healthy, too!
 
Author Comment
boulangere August 14, 2011
It's my only red meat.
 
EmilyC August 12, 2011
Love this! So cool that you developed a fair food that so solidly represents your home!
 
Author Comment
boulangere August 12, 2011
Oh give me a home . . . . . !
 
lorigoldsby August 11, 2011
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.
 
Author Comment
boulangere August 11, 2011
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 August 11, 2011
Definitely going to try these next week! Thanks for the baking tip!
 
Author Comment
boulangere August 11, 2011
Thank you for asking! I had fried and state fair on the brain.
 
inpatskitchen August 11, 2011
Fried puff pastry...yum!
 
Author Comment
boulangere August 11, 2011
I could eat the fried puff pastry all by itself.
 
lapadia August 11, 2011
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.
 
Author Comment
boulangere August 11, 2011
Well you had that lovely meetup all about pie to get ready for and recover from. That looked like the most fun!
 
hardlikearmour August 11, 2011
Double yes from me! I will come to your fair anytime!
 
Author Comment
boulangere August 11, 2011
LOL!
 
wssmom August 11, 2011
Oh YES!!!!!!
 
Author Comment
boulangere August 11, 2011
The only thing missing is a cold beer.
 
wssmom August 14, 2011
Or a pinot grigio ....
 
Author Comment
boulangere August 14, 2011
Or a Bobby Flay Inspired Hard Lemonade . . .