Grilled Jalapeño Stuffed Bison Burger

Steps

• 1

  Make the filling: In a medium bowl, add the cream cheese, jalapeños, bacon, minced onion and stir to combine.

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  Ingredients

  • 8 Ounce cream cheese

  • 6 fresh jalapeño peppers, seeded and finely diced

  • 2 Tablespoon yellow onion, diced small

  • 4 Slices Bacon, diced

• 2

  Divide the ground bison into 8 portions, and form each into a patty. Place a generous spoonful of the cream cheese filling on 4 of the patties. Top with the remaining patties. Dip your hands in cold water, then gently press the seams together to completely enclose the filling.

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  Ingredients

  • 2 Pound Snake River Farms Ground Beef or Bison

• 3

  Reshape the patties as needed, and transfer to a plate. Cover loosely with plastic wrap. Refrigerate for one hour.

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• 4

  Just before cooking, season both sides of the patties with salt and pepper.

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  Ingredients

  • As Needed salt

  • As Needed freshly ground black pepper

• 5

  When ready to cook, set the Traeger temperature 500°F and preheat with the lid closed for 15 minutes.

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• 6

  Season both sides of the burger patties with salt, and pepper.

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  Ingredients

  • As Needed salt

  • As Needed black pepper

• 7

  Place the bison patties directly on the grill grates. Close the lid and cook, turning once, until the internal temperature reaches 160℉, 20 minutes.

  Grill: 500 ˚F

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• 8

  Remove the burgers from the grill. Place the burger on the bottom half of each bun with the condiments of your choice and top with reserved bacon strips, and pickled jalapeño slices. Enjoy!

  Grill: 500 ˚F

  Probe: 160 ˚F

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  Ingredients

  • 4 hamburger buns

  • Slices pickled jalapeño slices