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Bison Smash Burger with Candied Bacon
A rich double smash burger made with Fossil Farms bison, melted smoked gouda, Palmer’s Candied Bacon, and a simple mayo spread on a toasted Costanzo’s slider bun.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Category: Main Course
- Method: Stovetop, Griddle
- Cuisine: American
Ingredients
Scale
- 1 lb Fossil Farms ground bison
- 4 strips Palmer’s Candied Bacon
- 2 Costanzo’s slider buns
- 4 slices smoked gouda cheese
- 2 tablespoons Hellmann’s Mayo
- ½ teaspoon Palmer’s Nearly Famous Black Pepper
- Palmer’s Nearly Famous Coarse Sea Salt, to taste
- Neutral oil, for the griddle
Instructions
- Form the patties. Divide the bison into 4 loose balls. Do not overwork the meat; keeping it loose helps create crisp, craggy edges when smashed.
- Cook the bacon. Warm Palmer’s Candied Bacon in a skillet until caramelized and glossy. Set aside on a rack or paper towel.
- Toast the buns. Lightly toast the Costanzo’s slider buns on the griddle or in a skillet until golden.
- Heat the griddle. Heat a cast iron skillet or flat-top griddle over high heat. Add a thin film of oil.
- Smash the burgers. Place the bison balls on the hot surface and immediately smash them flat with a sturdy spatula. Hold firm pressure for about 10 seconds.
- Season and sear. Season the tops with Palmer’s Nearly Famous Coarse Sea Salt and Black Pepper. Cook for 2–3 minutes, until the edges are crisp and deeply browned. Do not press again after the initial smash.
- Flip and cheese. Flip each patty once. Add a slice of smoked gouda to each patty and cook until melted and the bison reaches 160°F internal temperature.
- Build the burger. Spread mayo on the bottom bun. Stack two cheesy bison patties, add Palmer’s Candied Bacon, and finish with the toasted top bun.
- Serve hot. Serve immediately while the cheese is melted and the edges are still crisp.
Notes
Bison is significantly leaner than beef and cooks faster — use a thermometer and pull exactly at 160°F to keep it juicy. The candied bacon’s sweetness is the perfect counterpoint to the mineral richness of bison. Don’t skip it.
Nutrition
- Serving Size: 4
Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.