How to Cook Buffalo Burger : Savory Flavors

Hi, my name is Ryan Fichter. I'm the executive chef of Thunder Burger and Bar in Georgetown, and today we're going to teach you how to properly cook a bison burger. So what we have here is a bison patty. Our bison patty is a wonderful lean meat, and because it's a lean meat, what you want to do is you're going to want to cook that a little bit less than you would a ground beef. Because it's lean, it'll dry out and be very chewy. So I shoot for medium-rare to medium on this burger. So to do so, what we're going to do is we're going to season this burger patty a little bit of kosher salt, fresh black pepper on both sides, and then we're going to take this over to our nice hot grill and grill it. Okay, so we're going to take our bison burger and we're going to place it on the grill. Make sure that's in a nice patty. So we'll set that on the grill and we're going to allow that to cook. And our bison burger patty, about an inch thick, is going to take about three minutes per side to cook to a nice medium-rare to medium. Now when we're grilling meats, it's important not to move it too much. We actually want it to sit there and let it stay in place and allow the grill to do its job, which is to give it a nice little char on the outside of the meat. So when grilling, this is going to show you, the protein is going to show you when it's ready to flip. As you can see, the outer edge of the burger has started to cook. Right, that's when we know it's ready to flip and it's never going to stick. Just like that. See how easy it comes up and you have nice grill marks on your burger. That's what you're looking for. And that comes from not moving the meat too much. So we're going to let it cook for another two minutes on this side before flip one more time and then our burger is ready. Now that our two minutes has elapsed, I'm going to do one little move that chefs do. We're going to take this and we're just going to turn it a quarter of a turn so that way we got our grill marks on the same side and we get those nice X's. Now that this is done, we're going to take this off and we're going to put it on our toasted sesame seed bun and good to go. This is our finished product of our grilled bison burger. Thanks for cooking with me today. My name is Ryan Fichter. I'm the executive chef of Thunder Burger and Bar in Georgetown.