Buffalo Bacon Burger with Creamy Horseradish Sauce
Buffalo Bacon Burger with Creamy Horseradish Sauce
Ingredients
- Cooking oil (for griddle top)
- 3 slices of bacon
- 12 ounces of ground bison
- Blackstone’s SPG seasoning (or salt, pepper, and garlic powder)
- 1 1/2 cups of mayonnaise
- 1-2 tablespoons of prepared horseradish
- Flat-leaf parsley, diced
- 1 lemon
- Salt
- Black pepper
- 3 slices of smoked Gouda cheese
- 3 brioche hamburger buns
- Green leaf lettuce, shredded
Directions
- Preheat the Blackstone griddle to medium-low and drizzle cooking oil on the griddle top.
- Place bacon slices on the hot griddle top, flipping them early and often to prevent burning. You can use a Blackstone griddle or bacon press to keep the bacon flat. Once cooked, remove the bacon from the griddle and cut the slices in half.
- Increase the griddle heat to high and drizzle more oil on the griddle top.
- Form the ground bison into three 4-ounce patties, adjusting the size based on bun size. Place the patties on the griddle top and season with Blackstone SPG seasoning or a mixture of salt, pepper, and garlic powder to taste.
- While the burgers are cooking, prepare the sauce. Cut the lemon in half and squeeze the juice. In a bowl, stir together 1 cup of mayonnaise, prepared horseradish, diced parsley, and freshly squeezed lemon juice. Season with salt and black pepper to taste.
- Flip the burger patties when the first side is seared and season the other side. Place a slice of Gouda on top of each patty to melt while it finishes cooking. You may need to spray water near the patties and cover them with a Blackstone Basting Cover to help melt the cheese.
- Spread mayo on the inside of each bun and place them mayo-side down on the griddle top. Remove when lightly browned.
- Assemble your burgers by spreading some horseradish sauce on each bottom bun, adding shredded lettuce, a patty with melted cheese, bacon halves, more sauce, and finally the top bun.
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