Stuffed Bison Burgers With Caramelized Figs And Sha

Name: Stuffed Bison Burgers With Caramelized Figs And Shallots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pomegranate juice or cranberry juice; 1/2 cup chopped dried figs, stems removed; 2 tablespoons butter; 1/2 cup thinly sliced shallots; 1 teaspoon honey; 1 tablespoon chopped fresh thyme; 1 egg, lightly beaten; 2 pounds ground bison; 1/4 cup soft bread crumbs; 2 tablespoons Worcestershire sauce; 2 tablespoons milk; 2 cloves garlic, minced; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 4 slices Gruyere cheese; 4 slices toasted French bread

Servings: persons

1 cup pomegranate juice or cranberry juice
1/2 cup chopped dried figs, stems removed
2 tablespoons butter
1/2 cup thinly sliced shallots
1 teaspoon honey
1 tablespoon chopped fresh thyme
1 egg, lightly beaten
2 pounds ground bison
1/4 cup soft bread crumbs
2 tablespoons Worcestershire sauce
2 tablespoons milk
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 slices Gruyere cheese
4 slices toasted French bread

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.

227

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup pomegranate juice or cranberry juice, 1/2 cup chopped dried figs, stems removed, 2 tablespoons butter, 1/2 cup thinly sliced shallots, and more.

Yes, Stuffed Bison Burgers With Caramelized Figs And Shallots falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Bison Burgers With Caramelized Figs And Shallots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions