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Stuffed Bison Burgers with Caramelized Figs and Shallots

Stuffed Bison Burgers with Caramelized Figs and Shallots

  • Prep

    30 m
  • Cook

    27 m
  • Ready In

    1 h 12 m
The Bison Council

The Bison Council

Figs simmered in pomegranate juice make a gourmet filling for impressive stuffed and grilled bison burgers served on toasted French bread with melted Gruyere cheese.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 615 kcal
  • 31%
  • Fat:
  • 20.7 g
  • 32%
  • Carbs:
  • 51.4g
  • 17%
  • Protein:
  • 55.6 g
  • 111%
  • Cholesterol:
  • 216 mg
  • 72%
  • Sodium:
  • 823 mg
  • 33%

Based on a 2,000 calorie diet

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Directions

  1. Bring pomegranate juice just to boiling over medium-high heat in a small saucepan. Add figs. Remove pan from heat and let stand for 15 minutes. Drain figs; set aside.
  2. For filling, melt butter over medium-high heat in a large skillet. Cook shallots in hot butter for 3 to 5 minutes or until shallots are tender. Stir in drained figs and honey. Reduce heat to low. Cook, stirring occasionally, for 6 to 8 more minutes or until shallots are golden brown. Stir in thyme. Cool slightly.
  3. Combine egg, ground bison, bread crumbs, Worcestershire sauce, milk, garlic, salt, and pepper in a large bowl. Shape mixture into 8 patties. Spoon filling evenly onto half of bison patties to 1/2-inch of edges. Top with remaining bison patties; pinch edges to seal.
  4. For charcoal grill, arrange preheated coals around a drip pan. Test for medium heat above pan. Place bison patties over drip pan on grill rack. Cover and grill for 16 to 22 minutes or until done (160 degrees F), turning once halfway through. (For gas grill, preheat grill. Reduce heat to medium. Adjust for indirect grilling. Grill as above.) Top with cheese. Cover; cook 1 to 2 minutes more or until cheese melts. Serve bison patties open face on French bread slices.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Angela Sackett
1

Angela Sackett

9/19/2013

devoured it for dinner. at a leftover one for lunch the next day. and for breakfast the following day. rich and smoky from the cheese contrasted by sweetness and crunch form the shallots and figs. i feel this is the beginning of my love affair with bison.

RobVT3
0

RobVT3

12/16/2013

I love bison. I was very happy with the burgers though I must say that I couldn't really taste the fig/shallot mixture as the bison itself seems to overpower it. Not in a bad way, but it didn't seem worth the trouble to make the fig filling if I can't really taste it. I followed the recipe exactly. Maybe it needs more fig or something that pulls the fig flavor out better. I may experiment next time and use the fig more as part of a sauce like another reviewer did.

purdueluv
0

purdueluv

10/19/2013

Loved this recipe! I didn't have figs or cranberry juice so I substituted 1/2 c fig butter from Trader Joes and used the fig as a sauce.

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