Colorado Bison Burgers with White Cheddar and Red Onion Jam
Colorado’s wide-open plains once moved beneath the thunder of bison herds, and that same sense of raw freedom still lingers in the air. Cooking with bison is more than a nod to history, it is a return to something elemental. The lean, dark meat carries a flavor that is both bold and clean, a taste shaped by grass, wind, and altitude. When that meets the open flame of a charcoal grill, a kiss of apple-wood smoke wraps around it like a story retold through fire. The result is a burger that feels distinctly Western, lean but rich, simple yet deep, finished with a red onion jam that captures the sweet edge of campfire cooking. It is not just another burger, it is a piece of Colorado on a bun. Around here, we do not cook to impress, we cook to connect. This is food that celebrates independence, landscape, and a love for flavor that stands on its own.
Charcoal-Grilled Bison Burgers with White Cheddar and Apple-Wood Smoke
4 burgers
15 minutes
25 minutes
565
American
Main Dish
There is something honest about grilling bison over live fire, the same meat that once roamed these plains now meeting smoke and flame again. Bison is naturally lean, so it asks for a thoughtful approach. The goal is to keep it juicy without hiding its character. A small splash of ice-cold water mixed into the ground meat helps the proteins bind and hold moisture during grilling, adding tenderness without masking true bison flavor. This simple butcher’s trick is especially helpful at altitude, where the air is dry and moisture escapes faster. Over a charcoal fire with a handful of dry apple wood chips, the burgers pick up a delicate sweetness that highlights the meat’s richness instead of overpowering it. Sharp white cheddar cuts through that sweetness, while slow-cooked red onion jam brings depth and color. Each bite carries clean smoke, gentle tang, and the quiet confidence of simplicity. That is the essence of Colorado barbecue, pure fire, clean smoke, and honest ingredients that speak for themselves.
Ingredients
Bison Patties
- 1 ½ pounds ground bison (90–95% lean)
- 1 tablespoon Revolution Barbecue Texas Beef BBQ Rub
- 1 tablespoon ice-cold water
- 4 slices aged white cheddar cheese
Red Onion Jam
- 2 large red onions, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon Colorado bourbon (optional)
- ¼ teaspoon sea salt
Assembly
- 4 brioche or pretzel buns, toasted
- 2 tablespoons mayonnaise (optional)
- Arugula or baby greens
Directions
- Prepare the Onion Jam. Warm olive oil and butter in a cast-iron skillet over medium heat for 2 minutes. Add onions and cook, stirring often, for 15 minutes until softened and caramel-colored. Stir in brown sugar, vinegar, bourbon (if using), and salt. Reduce heat to low and simmer 15 minutes more until thick and jam-like. Set aside.
- Form the Patties. Combine ground bison, Revolution Barbecue Texas Beef BBQ Rub, and ice-cold water in a mixing bowl. Mix gently with your hands just until combined—overmixing will make the burgers dense.
- If you don’t have the rub, season instead with 1 teaspoon kosher salt and ½ teaspoon cracked black pepper.
- Form into four 6-ounce patties about ¾ inch thick. Let the patties rest at room temperature for about 15 minutes while you prepare the grill.
- Fire the Grill. Light charcoal and spread into an even bed for direct heat. Add a small handful of dry apple wood chips directly onto the coals right before cooking to create clean, aromatic smoke.
- Grill the Burgers. Place patties over direct heat and grill for 4–5 minutes per side, turning once, until internal temperature reaches 140°F for medium. Add cheese during the last minute to melt. Remove from grill and rest for 5 minutes.
- Toast the Buns. Place split buns cut-side down on the grill for 30–45 seconds until golden.
- Assemble and Serve. Spread mayonnaise on bottom bun, add greens, place burger on top, and spoon red onion jam over the cheese. Cap with the top bun and serve hot.
