Author Notes: My friends Dot and Rick raise the best bison I have ever seen or tasted on their beautiful ranch not far from me. In Montana, bison is the new beef, and I’m always up for a good burger. And nothing screams STATE FAIR! like something on a stick. —boulangere
1 pound ground bison
6 popsicle sticks or skewers
3 slices of bacon
Shavings of your favorite cheese
1 beaten egg
Oil for frying – I used peanut
- Be sure to have your condiments and garnishes (diced onion, pickles, relish, etc) ready before you start frying. These are ready to eat the moment they’re done.
- Divide the meat into 6 relatively equal pieces. Shape each into a rectangular shape about the width of a slice of bacon and about 3 inches long. Gently slide a stick or skewer into one end. Be sure it extends more than halfway through the length of the “burger”. Lay them on a baking sheet lined with parchment and store in refrigerator while you get everything else ready.
- Cut the bacon strips into 3” sections.
- Use a peeler to shave off thin strips of your favorite cheese. Plan on 3 or 4 per burger. I’ve used Swiss, as well as crumbles of Gorgonzola.
- Lay out one sheet of puff pastry at a time on a sheet of parchment. Use a ruler as a guide to cut 6 pieces that are 5” by 3”. Whisk up one egg.
- Begin heating your oil while you assemble the burgers.
- Remove the burgers from the refrigerator. Lay each one on a piece of puff pastry. Position them on one half such that when you fold the pastry over, the two edges will meet. Before folding, though, brush all edges of the pastry with the egg wash so that they’ll stick together. Salt and pepper each burger. Next, lay a strip of bacon on top of each burger, followed by some shavings of cheese. Now fold the pastry over each burger, pressing a bit firmly so that all edges are sealed.
- When your oil reaches 375 degrees, you’re ready to go. Unless your pan is huge, or you have a big deep fryer, plan to fry 2 or 3 at a time. Preheat an oven to 200 degrees to hold them as they get done, and line a baking sheet with paper towels. Carefully place 2 or 3 burgers at a time in the hot oil. Total frying time is 5 to 7 minutes, depending on how fast the pastry browns. At the half-way point, carefully turn each one over. When the pastry is beautifully browned, the burger inside will be about medium. Remove from the oil to the baking sheet and hold in the oven while you finish frying the rest.
- Yes, m’am, two Bison Burgers on a Stick! Would you like ketchup, mayo, and mustard with those? Yes indeed, we have Grey Poupon! Some chopped onions? Of course! Maybe some diced tomatoes? Oh, lovely. Pickles, relish, or cornichons? Ah, very good choice! Enjoy the fair!
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