Grilled Bison Burger Deluxe

Recipe by Wildfire

Wildfire‘s Grilled Bison Burger Deluxe is a fresh spin on the restaurant’s signature Bison Burger, packed with flavor and protein, and topped with Gruyere, arugula, onion marmalade and garlic aioli. While this special burger is available for National Burger Month throughout May at Wildfire‘s suburban Chicago locations (Glenview, Lincolnshire, Oak Brook and Schaumburg), we’re sharing the recipe here so you can switch up your burger routine with bison anytime!

Wildfire Chef Partner Joe Decker says to be careful not to leave bison on the grill for too long—because it’s leaner than beef, it can dry out if you cook it past medium rare. Pick up Wildfire’s 8-Spice Rub at Wildfire – Chicago or Wildfire – Glenview to accurately recreate this burger’s unique flavors.

Make a Reservation at the Wildfire Location Nearest You Order Carryout and Delivery from the Wildfire Location Nearest You

Grilled Bison Burger Deluxe

With Gruyere, garlic aioli & onion marmalade

Yield: 4 servings

Ingredients:

FOR BISON BURGERS:
2 lbs. ground bison
8 tsp. Wildfire 8-Spice Rub
4 slices Gruyere cheese
4 cups arugula
4 Ciabatta buns
2 Tbsp. butter, melted
2 Tbsp. garlic aioli, recipe below
2 Tbsp. onion marmalade, recipe below
Wildfire Balsamic Vinaigrette Dressing, for drizzling

FOR GARLIC AIOLI (makes approx. ¾ cup):
¾ cup mayonnaise
3 garlic cloves, minced
2 Tbsp. fresh lemon juice
Salt and pepper to taste

FOR ONION MARMALADE (makes approx. 1 cup):
½ Tbsp. olive oil
3 large yellow onions, thinly sliced
¼ cup granulated sugar
⅓ cup balsamic vinegar
½ tsp. Salt
Pepper, pinch

Method:

FOR GARLIC AIOLI:
1. Whisk all ingredients together until mixed well and smooth.
2. Use immediately or refrigerate extra for up to 5 days.

FOR ONION MARMALADE:
1. Heat olive oil in a medium saucepan over medium heat.
2. Add sliced onions, salt and pepper and cook for approximately 15 minutes, stirring frequently, until softened.
3. Add sugar and cook for another 5 minutes, stirring often.
4. Add vinegar, bring to a slow simmer and cook, stirring occasionally, for approximately 20 minutes, until onions are soft and dry.
5. Serve warm on a burger or refrigerate extra for up to 5 days.

FOR BISON BURGERS:
1. Form ground bison into four patties, about 8 oz. each, slightly bigger than the Ciabatta bun. Season patties with Wildfire 8-Spice Rub, 2 tsp. on each side.
2. Toss arugula with a large drizzle of Wildfire Balsamic Vinaigrette Dressing and set aside.
3. Heat a grill, griddle or skillet pan to medium high heat. Spray with cooking spray and add patties, grilling for approximately two minutes.
4. Flip each patty, then cook on other side until medium-rare to medium, about 2-3 more minutes. During the last minute of cooking, top each burger with a slice of Gruyere.
5. Slice Ciabatta buns in half, brush cut sides with butter and toast on grill, griddle or in broiler under low heat, about 1 minute.
6. To assemble burgers, spread bottom bun with garlic aioli to taste (we use a soup spoonful), place one cup of dressed arugula on bottom bun, top with bison burger and about 2 Tbsp. of onion marmalade.
7. Spread more garlic aioli on top bun to taste to finish.
8. Serve with French fries and coleslaw, if desired.