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Stuffed Bison Burgers with Caramelized Figs and Shallots

Stuffed Bison Burgers with Caramelized Figs and Shallots

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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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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.
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Reviews

Angela Sackett
1
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.

Ashleigh Hope
0
12/17/2014

Absolutely amazing super succulent recipe! Will definitely do again, I made it for two instead of four and it seemed a lil confusing in such small increments but everything was just enough and the burgers came out humongous! I only regret not having the correct cheese in the recipe. First time trying bison and won't be my last!

ShannonS
0
10/4/2014

Delish!!!! I changed a couple things purely because of personal preference/what I had on hand but the original recipe sounds amazing too!!! I omitted the thyme, used panko bread crumbs, 2 eggs, garlic, onion and chipotle powders, and subbed almond milk. I also topped with a slice each of Chipotle Gruyere, Smoked Gruyere and Havarti with Jalapeño peppers. Also added blue cheese crumbles to the fig/shallot filling. Served on a toasted onion bun with baked butternut squash on the side! It was divine and I can't wait to eat another one tomorrow!