Thursday, December 1, 2011

Bison and Mushroom Cheddar Burger featuring Homemade Burger Buns

Next time you are craving a burger or fast food turn towards this recipe for inspiration.  These burgers are topped with melted Cabot cheddar, mushrooms, caramelized onion and a delicious herb mayo.  This dinner really hits the spot and is complete when you add a veggie to your plate (side salad or steamed).  You don't need any french fries to feel satisfied! 
I have always wanted to make homemade burger buns, but have never gotten around from it.  After all, it is so much easier to put some up at the grocery store, but these were so tasty.  The whole wheat gave them a sweet nutty flavor with a hearty texture.  I was surprised how easy they were to make.  The hardest part was being patient while they rose. They are about 220 calories a piece and are a great source of fiber! 

I chose to use bison meat, which was a new experience for me.  Bison meat (buffalo) is actually lower in calories and fat than 90% lean beef making it a great choice.  It is a little pricier for this meat, but the flavor was incredible and worth the extra two dollars.  I made a homemade Spicy Montreal spice mixture for the burger meat which really brought the burger to the next level.  

Spicy Montreal Spice Mix

1 tsp course black pepper
1/2 tsp red pepper
2 tsp garlic powder
2 tsp onion powder
1 tsp dill weed
1/4 tsp salt

Whole Wheat Burger Buns
Makes 8 Buns

1 cup of water
2 Tbsp butter
1 large egg
2.5 cups white flour
3/4 cup whole wheat flour
1/4 cup sugar
1 1/4 tsp salt
1 Tbsp instant yeast
1 tsp garlic powder
Sesame or poppy seeds (optional)

Directions: Combine all ingredients in a bowl and knead until the dough becomes a smooth and sticky dough.  Place in a greased bowl, cover, and allow to rise 1-2 hours or until it doubles in size.  Divide the dough into 8 pieces, form into a ball and flatten the tops.  Place the buns on a greased cookie sheet, cover, and allow to rise for 30 minutes. If using sesame or poppy seeds, sprinkle on right before baking.  Preheat the oven to 375.  Bake 14-18 minutes or until the edges begin to brown.  Slice in half and serve.  These will stay fresh for 2-3 days or can be frozen for 2 months. 

 Bison and Mushroom Cheddar Burger with Herb Mayonnaise
Serves 4

1 pound of Bison meat
2 tsp Spicy Montreal mix
1 Tbsp Worcestershire sauce
4 slices Cabot Seriously Sharp Cheddar cheese
1 cup mushrooms, sliced
1 sweet onion, sliced
1 tsp canola oil
4 Burger Buns
Lettuce, Tomato, sliced
Mayo: 2 Tbsp light mayo
           1 tsp oregano
           1 tsp basil
           1 tsp rosemary

 Directions: Mix meat, montreal seasoning, and Worcestershire sauce in a small bowl.  Place under the broiler and allow to cook 4 minutes per side for "medium".  Melt the cheese on the burger by placing under the broiler. Meanwhile, sauté the mushrooms in the onion in oil in a small pan.  
Assembly: Place burger on bun, top with melted cheese, sauted mushrooms and onions.  Smear the bun with 2 tsp mayo and finish with tomato and lettuce.  

 Nutrition Facts: 3 oz burger with bun, and mayonnaise
550 calories, 40 g protein, 55 g carbohydrates, 17 g fat, 4 g fiber 


  1. I've been wanting to try my hand at homemade buns for a while. Love that this one uses whole wheat flour!

    And on behalf of the more than 1200 farm families who own Cabot, thanks so much for the cheese mention!

    Regan Jones, RD
    for Cabot Creamery

  2. Hey, just saw your comment. It means so much to me that Cabot is following... Making homemade buns was fun and of course they would be whole wheat :)

    Cabot is the only cheddar cheese I use! As a Vermonter, Cabot means a lot to me. I always support the local companies and your cheese is the best!