Bison Burgers with Goat Cheese and Sun Dried Tomatoes

Jay here. I haven’t done much writing on this blog, but I think I will be getting more into it in the near future, after having participated in the pizza challenge last weekend. Jenny was at class and the gym until late tonight, so that gave me quite a bit of time to come up with something tasty. No pictures tonight though, since everything was scarfed down no sooner than the meat hit the plate.

Jenny had mentioned a couple nights ago that she was craving a bison burger, so off to the store I went. After getting the usual provisions, I grabbed a pound of ground bison from the meat section. It was on sale for $4.49, so I saved 50 cents! I picked up some light whole wheat buns as well – they are a little smaller than usual, so that gave me an idea.

There was a bar back in Charlottesville, VA, called Coupe de Ville’s that we would sometimes go to on Thursday nights after a night out, where they would serve 2 dollar fresh grilled cheeseburgers to hungry drunks (and us). These thin, chargrilled burgers were my inspiration for this meal. I added a gourmet twist rather than your typical ketchup and mustard with American cheese.


  • 1 lb ground bison, split into 8 equal portions, flattened into circles
  • salt
  • ground black pepper
  • Cavender’s Seasoning
  • hamburger buns
  • herb chevre (goat cheese)
  • sun dried tomatoes, cut into strips

Heat a large pan over high heat for a few minutes. Season each mini burger on one side liberally with salt, pepper, and Cavender’s. Spray the pan and each burger with Pam cooking spray. Put 1/2 of the burgers seasoned-side down into the pan, and let them site for a minute, then turn the heat down to medium. Continue cooking for another minute or so; while they are cooking, season the top of the burger the same way as the bottom. Flip the burgers and cook for 2 minutes or until desired doneness. (This will give you a nice medium to medium rare burger. Be careful, bison can overcook quickly due to less fat in the meat.) Do the same thing for the second batch of burgers.

Toast several hamburger buns, and spread some chevre on the bottom bun. Julienne some sun dried tomatoes (I put them on a paper towel to dry off some of the oil) and put them on the bottom bun as well. Put two mini burgers on each bun.

Eat to combine.


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January 2008
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All posts and images copyright 2008 & 2009 Jenny Robertson, unless otherwise specified. All rights reserved. Any use of images without prior written consent is prohibited.
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