Beer And Bison Burgers Recipe

May 6, 2014 12:00 pm

Beer-infused burgers with a schmear of pub cheese

Photo: Sunset Magazine
Photo: Sunset Magazine
Bison burgers infused with amber ale and spread with garlicky pub cheese satiate the meat eater inside of all of us.

If there's one magazine that publishes great cookbooks, it's California-based Sunset. Their simple, fresh and flavorful recipes come from all over the western United States, but will find their way into your repertoire no matter where you are. Need a go-to bison burger recipe? This one balances the lean meat with creamy, garlic-spiked pub cheese. And hey, healthy sprouts!

"Bison, beer and a garlicky cheese spread add up to something special, but this recipe is also delicious when made with beef."

Reprinted with permission from Sunset The Great Outdoors Cookbook

Servings: 4


1 pound ground bison or beef
1/4 cup quick-cooking rolled oats
1/4 cup amber ale, such as Fat Tire, divided
1 teaspoon kosher salt
1/2 teaspoon pepper
1 large garlic clove
4 ounces cream cheese
1 cup sharp white cheddar cheese, shredded
2 teaspoons olive oil
4 whole wheat hamburger buns
2 cups alfalfa sprouts
  1. Mix bison, oats, 2 tablespoons of ale and the salt and pepper in a large bowl until just combined.
  2. Shape into four 1/2 inch patties with a slight depression in the center of each to help keep burgers flat (they’ll shrink as they cook).
  3. Let burgers rest at least 30 minutes in the refrigerator; they’ll hold together better and stay juicier when cooked.
  4. Heat a grill to medium (350°F to 450°F).
  5. Whirl garlic in a food processor until minced.
  6. Add cheeses and remaining 2 tablespoons ale and whirl until smooth.
  7. Brush burgers with oil.
  8. Grill them covered, turning once until cooked the way you like, 6 minutes for medium.
  9. In last few minutes, grill split buns, turning once, about 2 minutes.
  10. Arrange burgers on bottom of buns and top with sprouts.
  11. Spread bun tops with cheese mixture. 

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Level of Difficulty: 
Prep Time: 
1 hour
Cooking Time: 
15 minutes
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