The Amazing Pork Belly Bison Burger

The Amazing Pork Belly Bison Burger

By November 7, 2012

  • Prep Time : 7 minutes
  • Cook Time : 19 minutes
  • Yield : 2



  1. Add 300 grams of ground Bison meat to a mixing bowl.  Add a minced clove of garlic, a palmful (not quite a handful) of minced red onion, a palmful of chopped fresh parsley, palmful of rolled oats, one large egg, a generous amount of salt and pepper and 2 squirts of Dijon mustard. Mix then place in your refrigerator for at least an hour to let ingredients mingle.
  2. After at least an hour, remove the Bison mixture from your refrigerator and form 2 large patties.
  3. Add 4 thick slices of pork belly to a medium/high heat cast iron skillet (or frying pan).  Season and cook for around 2 to 3 minutes per side, until each side is golden brown.  Remove the pork belly to an oven pan for later.
  4. Add Bison patties to the pork belly skillet.  Season and cook the patties approximately 3 minutes per side.  Then place the patties on the pan that the pork belly resides and place in a preheated 425° oven for 6 additional minutes. Use a thermometer to ensure proper doneness.
  5. Add half a Spanish sliced white onion, and 4 sliced baby bella mushrooms to the skillet while the burgers finish in the oven.  Add a squirt of balsamic vinegar to skillet and saute for 2 to 3 minutes.  Remove from heat.
  6. Next take two whole wheat buns and butter them. Toast on low heat for 2 minutes or however well toasted you prefer.
  7. When the patties are completed cooking add the balsamic onion/mushroom mixture to each patty.  Add 3 thin slices of Jarlsberg cheese to each patty and return to oven to melt cheese on broil for 2 minutes.
  8. Spread mayo on the top of each bun.  Spread Dijon on the bottom of each bun.  Now it is time for construction.  Place 2 pieces of pork belly on the bottom of each bun.  Add the patties and these amazing pork belly bison burgers with melted Jarlsberg are completed.  All that is left to do is grab a beer and enjoy the burger!

The Amazing Pork Belly Bison Burger


Here is a delicious recipe for pork belly bison burgers with melted Jarlsberg cheese. This was my first time cooking with bison and the burgers turned out absolutely amazing. Enjoy!

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18 Responses to The Amazing Pork Belly Bison Burger

  1. Guss

    Great recipe!

  2. Angeline

    Here you go, let me know how it turns out: Sindhi Biryani1 1.5 kg chicken/mutton4 cups bmsaati rice, soaked for 20 mins (try to use pakistani bmsaati rice, I might be biased but I am convinced it is better than the Indian rice!)2 medium potatoes, roughly diced1/2 kg tomatoes, choppeda little over a cup of yogurt (around 250g)1 tsp red chili powder (use less if you don’t like hot food)1 1/4 tsp salt3 medium onions, sliced2 tsp each garlic and ginger paste4 black cardamom pods (this is larger than regular cardamom and has a different flavor)8 green cardamom pods10 cloves1 tsp black peppercorn1 tsp cumin seeds2 bay leaves1 cinnamon stick3-4 green chillies, whole, stalks removed (use birds eye if you want it hot, jalapenos if you want a milder flavor. using whole chilies will infuse the biryani with their fragrance & not give it additional heat)a handful of chopped mint and coriander leaves8 10 prunes2-3 bay leaves, 2 black cardamom pods and 1 stick of cinnamon extra (optional)Fry the sliced onions in a little oil on medium heat (in a large pot) for 10 15 mins until they are reddish in color. keep stirring around to make sure they don’t burn, you want a nice reddish-brown color. Remove a little over 1 tbsp with a slotted spoon and set aside to cool on absorbent paper. (since these onions are used in a lot of pakistani dishes for garnish, you want them to look crispy. for that fluff them with a fork while they are cooling, so the steam escapes). To the remaining onion, add the ginger and garlic, tomatoes, prunes, and all the spices as well as diced potatoes. Stir fry on medium high heat until the tomatoes are pulpy and oil seperates from the gravy. Add the meat and yogurt and a couple of tablespoons of water (add 1/2 cup water if making it with mutton) , stir fry on medium high for 1-2 mins, till the meat is coated with the gravy. Then cover and simmer until the meat is tender and the water has reduced. One indication that everthing is cooked is when oil starts separating from the curry. Add whole green chillies, half of the mint and coriander leaves and simmer, uncovered, for 2- minutes. Boil rice with 3 tsp salt, bay leaves, cinnamom sticks and black cardamom (if using) till it is half-done. Drain water. Layer the half-boiled rice over the curry in a pot. sprinkle remaining mint leaves, coriander leaves and the fried onion on top of the rice. Cover tightly, cook on low heat for maybe 10 mins and then remove from heat.Remove cover, gently mix everything up. Serve with a cooling Raita.

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    I’m now not positive where you’re getting your information, however great topic. I needs to spend some time learning much more or working out more. Thank you for fantastic info I used to be searching for this information for my mission.

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    This burger is looking very yummy and a very small amount of time is needed for the making of it which is a quite positive aspect of this. The burger contains so many ingredients and is hence very rich in its nutritional value.

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