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Bison Burger with Maple Brussels Sprouts Slaw

For the ground bison burgers, I keep it simple. A little salt and pepper and that is it. There's a lot going on in this burger, no point in over doing it on the meat.


For the Brussels Slaw

  • 3 cups shaved brussels sprouts
  • ½ onion diced
  • 1 Grannysmith apple diced
  • salt and pepper
  • 1 tbs Dijon mustard
  • 1 tbs apple cider vinegar
  • 2 tbs mayo
  • 1 tbs real maple syrup

For the Burger

  • 8 slices apple wood smoked thick cut bacon cooked
  • 4 bison burgers*
  • sharp cheddar cheese
  • Brussels Sprouts Slaw lettuce, onion, tomato for topping
  • mayo
  • Apple wood smoked BBQ Sauce
  • Brioche Bun buttered and toasted


  • Toss the shaved sprouts, onion and apple in a large bowl and season with salt and pepper. Mix the Dijon, vinegar, mayo and syrup in a bowl to combine. Pour over the sprout mix and toss to combine. Cover and refrigerate until ready to use.
  • Preheat the grill for medium-high heat when ready to use (use charcoal for that perfect burger flavor). Clean and oil your grate. Grill the bison burgers to 135-140 degrees F. Cover with cheese and let melt. Allow the burgers to rest while toasting the buns.
  • Smear a dollop of mayo on each toasted bun and top with lettuce, onion and tomato. Place the burgers on top and place 2 slices of bacon on top. Pile on the slaw, finish it off with a spoon full of BBQ sauce and the bun topper.