Ingredients:

  • 1 lb ground bison (90% lean)
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 4 brioche buns
  • 1 cup fresh arugula
  • 0.25 large red onion, thinly sliced
  • 4 slices sharp cheddar cheese

Instructions:

  1. Gently combine 1 lb ground bison with the Worcestershire, smoked paprika, and garlic powder. Note: Overworking the meat makes it tough.
  2. Divide the mixture into 4 equal portions and shape into patties about 2 cm thick.
  3. Press a shallow dimple into the center of each patty with your thumb.
  4. Season both sides generously with 0.5 tsp kosher salt and 0.5 tsp cracked black pepper.
  5. Preheat your grill to high heat (about 230°C to 260°C).
  6. Place the patties on the clean, oiled grates. Listen for that immediate sizzle.
  7. Grill for 3 to 4 minutes without moving them to develop a deep, dark crust.
  8. Flip the burgers once. Do not press down on them with your spatula.
  9. Add a slice of sharp cheddar to each patty during the last 60 seconds of cooking.
  10. Remove the burgers when the internal temperature hits 60°C for a perfect medium.
  11. Toast the 4 brioche buns on the grill for 30 seconds until golden and smelling like butter.
  12. Transfer the burgers to a warm plate and let them rest for 5 minutes. Note: This is the most important step for juiciness.
  13. Assemble the burgers with arugula and sliced red onion before serving.