The Best Bison Bobotie Burger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


2 pounds ground bison
3 tablespoons salted butter-melted
2 cloves garlic-finely chopped
1/2 teaspoon coriander-fine ground
1/2 teaspoon sweet curry powder
1/2 teaspoon ground turmeric
1/2 teaspoon ground bay leaves
1/2 teaspoon Kosher salt
1/2 teaspoon cayenne pepper
1/2 teaspoon cinnamon
2 teaspoons Dijon mustard
1/2 cup milk
3 slices white bread-crusts removed

Vegetable oil, for brushing on the grill rack
6 onion rolls, split
6 slices sharp cheddar cheese
6 Macintosh apple rings- center of apple cored
6 red onion slices
Mixed baby greens



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the patties, combine the bison, melted butter, garlic, coriander, sweet curry powder, turmeric, ground bay leaves, salt, cayenne pepper, cinnamon, and dijon mustard in a large bowl. In a small dish, add milk and slices of white bread, soak bread, when milk is absorbed, tear into small pieces and squeeze out excess milk with fingers, discard extra milk. Add soaked bread to beef and spices. Handling the meat as little as possible to avoid compacting it, mix well. Divide into 6 equal portions and form the portions into patties to fit the rolls.

When the grill is ready, brush the grill rack with vegetable oil. Place patties on the rack, cover, and cook, turning once, until done to preference, 5-7 minutes on each side for medium. During the last few minutes of cooking, place rolls, cut side down, on the outer edges of the rack to toast lightly. During the last minute of cooking, place 1 slice of cheese on each patty to melt.

To assemble the burgers, on each bun bottom, place an equal portion of mixed baby greens, a slice of onion, a patty, and a apple ring. Add the roll tops and serve.

Makes 6 burgers.