My husband, James, loves burgers of all kinds, and I am always trying to come up with fun, flavorful versions that are a bit of a departure from the traditional burger. This herby bison burger with rhubarb chutney and goat cheese takes the burger experience to new heights, and it makes a fun addition to summer holiday meals!
Why I like Bison
You can certainly substitute another ground meat for bison, but I love using it for its nutritional profile — it’s a great lean meat that is high in iron and B12 and relatively low in saturated fats. Just be careful not to overcook it, as it can turn dry fast due to its leanness.
Making the most of rhubarb season
Rhubarb tends to be abundant by the time Memorial Day rolls around, and the chutney can easily be made in advance, stored in the fridge, and ready to go when needed. The same goes for the sourdough pretzel rolls, which add wonderful flavor and a fun German touch to these burgers. I like to make a batch when I have time and freeze them to have on hand. If you are short on time, feel free to substitute a bakery or store-bought option.
An herby twist
Mint and chives are flourishing in our garden in May, and I love using them wherever I can. Folding them into the burger mixture and goat cheese cream adds a fresh layer that really elevates the whole dish. Give this fun take on the classic a go this summer.
Step by step instructions for bison burgers with rhubarb chutney and goat cheese
Gather all ingredients: ground bison, sourdough pretzel rolls, spiced rhubarb chutney, rosemary, chives, mint, garlic, goat cheese, milk of choice, salt and pepper.
To make the goat cheese cream, combine all ingredients in a medium bowl and mix and mash with a fork or spoon until smooth and evenly combined
In a medium bowl, combine all burger ingredients and mix thoroughly.
Shape 4 even patties, brush the grill or pan with avocado oil, and cook about 5 minutes per side...
...or until the center reaches 150–155°F for bison (USDA recommends 160°F for ground meats for food safety).
Assemble your burger by layering a pretzel roll with fresh arugula, a juicy bison patty, spiced rhubarb chutney, and a dollop of goat cheese cream.
Bison Burgers with Rhubarb Chutney and Goat Cheese
These herby bison burgers are layered with spiced rhubarb chutney, creamy goat cheese, and nutty peppery arugula for a fresh, flavorful spin on a summer classic. Perfect for grilling season!
4
servings20
minutes10
minutesKeep the screen of your device on
Ingredients
- For the burgers
1 lb ground bison (or grass-fed beef, turkey, or wild game such as venison or elk)*
1 tsp fresh rosemary, finely chopped
1 Tbsp mint leaves, finely chopped
1 Tbsp chives, finely chopped
1 garlic clove, minced
1/2 tsp fine sea salt
a few cracks of freshly ground black pepper (about 1/8 tsp)
- For the goat cheese cream
2 oz goat cheese**
1 tsp chives, finely chopped
1/2 tsp mint leaves, finely chopped (loosely packed)
2 Tbsp milk of choice (I like goat milk or homemade nut milk)
pinch of fine sea salt
a couple cracks of freshly ground black pepper
- Additional
1 cup arugula, lightly packed (rinsed and dried)
1/2 cup prepared spiced rhubarb chutney
4 sourdough pretzel rolls or your favorite burger buns or pitas (optional)***
Avocado oil for cooking the burgers
Directions
- Prepare the spiced rhubarb chutney and store in the fridge until ready to use. If making homemade sourdough pretzel rolls, you can prepare and freeze them ahead of time and briefly reheat in the oven for bakery fresh rolls.
- To make the goat cheese cream, combine all of its ingredients in a medium bowl and mash with a fork or spoon until smooth and evenly combined. Set aside.
- To make the burgers, preheat a grill pan or outdoor grill to medium heat. In a medium bowl, combine all burger ingredients and mix thoroughly. Divide into 4 equal portions and shape into patties. Lightly brush your grill or pan with avocado oil. Grill the patties, flipping once, about 5 minutes per side or until a thermometer inserted into the center reads 150–155°F for bison.**** Remove from heat and let rest for a few minutes. Bison is best served slightly pink in the center, as its naturally lean texture can turn dry if overcooked. When using high-quality meat from a trusted source, this range helps preserve flavor and moisture. However, for food safety, the USDA-recommends an internal temperature of 160°F for ground bison.
- To serve the burgers, slice the sourdough pretzel rolls in half. Layer arugula on the bottom half, add the burger patty, then top with a spoonful of spiced rhubarb chutney and a dollop of goat cheese cream. Finish with the top half of the bun and serve.
Notes
- * I appreciate bison for both its flavor and nutritional profile, and it is fairly easy to come by here in Montana. We sometimes get a half bison from a regenerative ranch and keep it stocked in the freezer. That said, feel free to substitute with another ground meat; just be sure to adjust cooking times and safe internal temperatures accordingly.
- **I love goat cheese, but I know not everyone does. Feel free to substitute feta cheese if you prefer.
- ***Choose your favorite bun here or simply serve the burger on a bed of arugula for a delicious gluten-free option.
- ****I like to serve bison slightly pink in the center, as its naturally lean texture can turn dry if overcooked. When using high-quality meat from a trusted source, this range helps preserve flavor and moisture. However, for food safety, the USDA-recommends an internal temperature of 160°F for ground bison.
