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Buffalo Bill Burger Print Email

2 pounds Tony's fresh ground bison patties, crumbled
1/2 onion, finely chopped
2 TBS olive oil
2 TBS finely chopped fresh sage
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper
pinches of crushed red pepper, or dashes of hot sauce - optional
Tony’s Bold & Smoky BBQ Sauce
Lettuce and tomato

Sauté the onions in the olive oil over medium-high heat until translucent. Turn off the heat and let it cool. Crumble the bison patties into a large bowl.

When the onions are cool enough to handle, gently mix into the ground bison with the sage, salt, pepper and crushed red pepper or dashes of hot sauce (if using). Mix to blend well, but take care not to overwork.

Shape into 1/4 - 1/3 lb patties and make an indent into the center of each patty with your finger (this helps keep the shape during cooking).

Grill or sauté the patties over medium heat, about 6-7 minutes per side, less or more depending on the thickness of the burger, the heat of the pan/grill, and your personal taste. Brush second side with Tony’s Bold & Smoky BBQ Sauce. Remove from heat, smother with more BBQ sauce and rest for five minutes before serving on a lettuce lined bun with tomato - more sauce for dipping, if desired.

Note: Don’t press on your burgers while cooking, and keep the flipping to a minimum. Let the burgers rest about 5 minutes before serving.

Makes 6-8 burgers. - adapted from
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