Sweet and Spicy Peppadew Jam adds a nice kick to these lean bison burgers. Top them with a sunny-side-up egg and you have one of the best burgers in town. Your taste buds will thank you!
Prep Time:10 minutes
Cook Time:8 minutes
Total Time:18 minutes
Yield:4 Bison Burgers 1x
2 pounds Ground Bison
2 teaspoons Kosher Salt
1 teaspoon Freshly Ground Pepper
4 Hamburger Buns
1 tablespoon Olive Oil
8 Butter Lettuce Leaves, or any lettuce you prefer
4 slices Pepper Jack Cheese
4 Sunny-Side-Up Eggs (see notes)
1 cup Peppadew Jam (see notes below)
Combine ground bison, salt, and pepper and make into 1/2 pound patties.
Heat a cast iron griddle over medium-high heat until very hot. Add the patties and turn the heat down to medium.
Cook on one side for 4 minutes to get a good sear. Turn the patties over and cook for an additional 4-5 minutes until the internal temperature reaches 145°F.
Remove the patties onto a plate and cover with foil to keep warm.
Brush the cut side of each hamburger bun with olive oil. Place cut side down in the cast iron griddle. Toast until golden brown.
Layer the bottom bun, 2 lettuce leaves, bison patty, pepper jack cheese, sunny-side-up egg and 2 heaping tablespoons of peppadew jam.
Because this burger has so many components with the fried egg and peppadew jam, Season the ground meat very simply with only kosher salt (1 tsp per pound) and freshly ground pepper (1/2 tsp per pound).
Bison, in particular, is a very lean meat and has little moisture, therefore fry or grill it on a lower heat setting. Get the griddle very hot over medium-high heat first. After you place the bison patties in, turn it down to medium. This will give an initial good sear but will continue at a moderate temperature.
Don’t overcook the burgers. Medium is the best internal temperature for these burgers (145°F). If you cook them any longer they become dry and tough. Because these are thick burgers, I cooked for 4 minutes on one side, and 4-5 minutes on the other. If you use 4 or 6 ounces patties, you will cook them less.
The Perfect Sunny-Side-UpEgg. Use a non-stick pan or a well-seasoned cast iron skillet. Heat the skillet over medium until hot, add 2 tablespoons butter, crack each egg into the skillet and turn down the heat to medium-low. Spoon the butter over the egg whites while avoiding the yolk. Continue until the whites are cooked through and no longer opaque.
Peppadew Jam. In a small pan, combine the 1/2 cup chopped peppadews, 1 12 ounce jar ofSweet Chili Sauce. Bring to a soft boil over medium-high heat. Turn the heat down and simmer for 20 minutes until peppers become soft and the sauce becomes thick. Set aside to cool.