Bacon Wrapped Bison Burger

Wrapping a burger in bacon may seem like an overkill to a delicious piece of meat, but when cooking lean meat like Bison, you’ll want the layer of protection. The bacon makes sure your burger will not dry out. You can also substitute the Bison with regular ground beef.

how to cook bacon wrapped bison burger

SERVES 2

INGREDIENTS:

12 ounces Bison, Ground
6 each Bacon, slices cut in half
2 TBS Butter, unsalted
Salt and Pepper to taste
Olive oil as needed

Bacon Wrapped Bison burger on cinder grill best indoor grill

METHOD:

Lay 6 of the cut bacon slices out on top of a cutting board and gently roll with a rolling pin to make them thinner and more even in thickness
Weave the slices with 3 vertical and 3 horizontal into a basket or just overlapping
Roll the slices again to have an even thickness and to make the weave double the size of the burger patty
Make the same for burger number two
In a mixing bowl, knead the bison meat with 2 Tbs softened butter, and season with salt and pepper
Separate into two patties and place in the center of the bacon slices, gently wrap the slices around the meat to form the outer layer
Flip the patties over so that ends of the bacon are facing down, gently brush olive oil over the burgers and place on the cinder grill
Close the lid and using the App, set the temperature to rare ( i use rare as the searing step will bring the burger to a juicy medium)
Once the burgers are done cooking remove them from the Cinder and wipe the grill before raising the heat to 400°F
Place burgers on 400°F Cinder and close the lid. Allow to crisp for 2-4 minutes or until golden brown
Remove burgers and serve with your favorite accompaniments