Peppercorn Bison Burger

Ingredients

• 454 g (1 lb)ground bison
• 60 ml (¼ cup)spicy mustard
• 5 ml (1 teaspoon)Cajun seasoning
• 40 ml (8 teaspoons)cracked black pepper
• 8 slices (21 g each; ¾ oz each)Land O Lakes® Sharp Cheddar American Blend
• 4hamburger buns, split
• if desiredleaf lettuce
• if desiredtomato slices

Instructions

1. 1

   Heat the grill

   Heat a gas grill to medium, or prepare a charcoal grill until the coals are ash white.

2. 2

   Shape the patties

   Shape the ground bison into 4 patties, flattening each to 10 cm (4 inches) in diameter.

3. 3

   Mix the mustard

   Mix the mustard and Cajun seasoning in a bowl. Set aside 30 ml (2 tablespoons) for the buns, then spread the remaining mixture over one side of each patty.

4. 4

   Add the pepper

   Sprinkle 10 ml (2 teaspoons) of cracked pepper over the mustard side of each patty, pressing it lightly into the mustard.

5. 5

   Grill the burgers

   Place the patties on the grill pepper-side up. Grill, turning once, for 12–14 minutes, until the centre is no longer pink and the internal temperature reaches at least 71°C (160°F). Put 2 slices of cheese on each burger and grill for a further 1–2 minutes, until the cheese begins to melt.

6. 6

   Assemble and serve

   Spread the reserved mustard mixture on the bottom halves of the buns. Top each with lettuce, tomato, a burger and the bun top. Serve immediately.

What is a peppercorn bison burger?

It is a burger made with ground bison, coated with mustard and cracked pepper before grilling. Bison burgers are part of North American burger cooking, while this version adds a Cajun-seasoned mustard layer and sharp Cheddar American cheese.

The mustard helps the pepper cling to the patties, and some of the same mixture is saved to spread on the buns. That gives the finished burger a clear thread of tangy seasoning from the first bite to the last.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 35g protein, 26g carbs, 34g fat.

The bun provides most of the carbohydrates, while the bison contributes much of the protein and the cheese and bun together contribute fat. Serve with salad or extra vegetables to add freshness and balance the plate.

Choosing the ingredients

Bison: Use ground bison and shape it gently so the patties hold together without becoming tightly packed. The recipe relies on the meat’s own flavour, so keep the seasoning on the outside as directed.

Mustard and pepper: Spicy mustard brings acidity and heat, while the cracked pepper adds a distinct bite. Coarsely cracked pepper gives a more noticeable texture than finely ground pepper.

Cheese: The specified sharp Cheddar American blend melts over the patties in the final minutes. Adding it near the end lets it soften without taking over the grill time.

Getting the mustard layer right

Reserve the 2 tablespoons of mustard mixture before coating the patties, so there is enough for the buns later. Spread the rest over just one side of each burger, then press the measured pepper into that coating.

Set the patties on the grill with the peppered side facing up. This keeps the seasoned surface in place as the burgers begin to cook.

Grilling and checking doneness

Cook the burgers over a medium gas grill or ash-white charcoal coals, turning them once during the 12–14 minutes of grilling. Avoid pressing down on the patties while they cook.

Check that the centre is no longer pink and that the internal temperature reaches at least 71°C (160°F). Grill for another 1–2 minutes after adding the cheese, stopping when it begins to melt.

Keeping the patties together

Shape four patties to about 10 cm (4 inches) across and handle the meat gently. Flattening them evenly helps them cook at a similar pace.

If a patty cracks while shaping, gently press the edges back together rather than kneading the meat. Keep the pepper on the mustard-coated side so it stays attached during grilling.

Building the burger

Spread the reserved mustard mixture on the bottom bun halves, then add lettuce and tomato if using. Put the grilled burger on top and finish with the bun tops.

Serve as soon as the burgers are assembled, while the cheese is still soft and the buns have not absorbed too much of the mustard mixture.

What to serve alongside

A simple green salad or grilled vegetables make a fresh side for the savoury, peppery burger. For a more classic burger meal, serve it with chips or potato wedges.

If adding a side, keep the burger toppings straightforward so the mustard, pepper and cheese remain the main flavours.

Recipe notes & tips

• Measure and reserve the mustard mixture before spreading it on the patties.
• Press the cracked pepper lightly into the mustard so it stays in place.
• Turn the burgers only once during grilling.
• Use a food thermometer to check the centre reaches at least 71°C (160°F).
• Add the cheese only for the final 1–2 minutes of grilling.
• Assemble the burgers just before serving.

Variations

• Extra heat: Add more Cajun seasoning to the mustard mixture.
• Milder topping: Use less cracked pepper on each patty.
• More greens: Add extra leaf lettuce to each bun.
• Tomato-free: Leave out the tomato slices and serve with lettuce only.
• Toasted buns: Toast the split buns briefly on the grill before assembling.

Common mistakes to avoid

• Forgetting to reserve mustard: Set aside 2 tablespoons before coating the patties so you have enough for the buns.
• Packing the patties tightly: Shape the bison gently to avoid dense burgers.
• Pepper falling off: Press it lightly into the mustard-coated side before grilling.
• Turning too often: Turn the burgers once as the method directs, rather than repeatedly moving them.
• Adding cheese too early: Wait until the burgers have finished their main grilling time, then melt the cheese for 1–2 minutes.
• Skipping the temperature check: Confirm the centre reaches at least 71°C (160°F) as well as checking that it is no longer pink.

How to store

Refrigerate leftover cooked burgers promptly in a covered container and use within 3–4 days. Reheat until hot throughout; store buns and fresh lettuce or tomato separately where possible.

Frequently asked questions