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Bison Burgers with Bannock Buns & Cranberry Mayonnaise

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
Author Margaret Bose Johnson

Ingredients

For the Bison Burgers

  • 1½ pounds (680gms) ground bison meat (or extra lean ground beef)
  • 3 slices bacon, very finely diced (this works best when they are partially frozen)
  • ¾ teaspoon fine sea salt
  • ½ teaspoon pepper
  • 6 thick slices red or white onion, to grill and add to the burgers, optional

For the Bannock Biscuits

  • 3 cups (420gms) flour or use a gluten free flour blend for gluten-free
  • 3 tablespoons baking powder
  • 1 teaspoon fine sea salt
  • 3-4 tablespoons chopped spruce tips or other herbs optional
  • 2 tablespoons melted butter
  • 1½ cups (360ml) water
  • butter or oil for frying

For the Cranberry Mayonnaise

  • 1 cup (250gms) mayonnaise
  • 3 tablespoons chopped spruce tips or 1 tablespoon finely grated lemon zest
  • 3 tablespoons cranberry or lingonberry sauce
  • 1 tablespoon gin optional
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Instructions

For the Bison Burgers:

  • Dice the bacon finely (¼-inch/.5cm cubes or smaller) - this works best if you freeze the slices until they are firm.
  • Sprinkle the diced bacon, salt, and pepper over the bison meat. Mix gently with your hands until just combined. Form the meat into 6 patties (or 5 larger patties). Make a slight indentation in the center of each burger - this keeps them from bulging up in the middle as they cook.
  • Set the burgers into the fridge to chill while you make the bannock buns.
  • Grill the burgers on a grate over a fire or a barbecue for 3 to 5 minutes per side (depending on the heat level), until done to your liking. Or cook them in a cast iron skillet with some oil on a stovetop.
  • Grill or pan-fry the onion slices until they are tender and slightly charred.
  • Makes 6 medium or 5 large burgers.

For the Bannock Biscuits:

  • Stir together the flour, salt, and herbs (if using).
  • Make a well in the center and pour in the butter and water.
  • Mix until you have a soft dough. Knead the dough 3 to 4 times just until it forms a ball.
  • Divide the dough into 6 parts and shape each one into a flat disk 3½-4 inches (9-10cm) in diameter.
  • Heat a heavy cast iron skillet over medium-low heat, either on a stovetop or on a grate set over glowing coals (not hot flames). Melt a generous knob of butter or splash of oil in the skillet.
  • Add the bannock buns to the skillet and cook them until golden brown on the bottom. Adjust the skillet and move it to cooler parts of the fire as needed. Check by looking under the buns often to see how they are browning. You want them to take a full 10 minutes on each side so adjust accordingly so that they cook slowly enough. Turn the buns when golden and at least 10 minutes are up, and cook them for 10 minutes on the other side, adding more grease as necessary.
  • Split horizontally and fill with the burgers.
  • Makes 6 buns.

To Make the Cranberry Mayo:

  • Stir together all the ingredients.
  • Slather onto the bison burgers, and use as a dip for sweet potato fries.
  • Extra Cranberry Mayo will keep well in the fridge for up to a week.
  • Makes 1¼ cups (300ml).

Notes

This recipe makes 6 (or 5 large) bison burgers. To reduce it for 4, use 1 lb (450gms) bison, 2 slices bacon, and a little less salt. 
You will still have 6 bannock biscuits, but the extras are great slathered with butter and jam, or topped with savoury fillings.
To assemble the burgers, split each bannock biscuit horizontally. Slather on some of the cranberry mayonnaise, add a few lettuce leaves, then top with the burger. Layer on a grilled onion slice, some more mayo, and the top of the bun. Delicious!
Serve with sweet potato fries and more of the cranberry mayonnaise for dipping them into.