Bison Burger with Spicy Black Bean Chili
Bison Burger with Spicy Black Bean Chili

Photo Credit

Victor Schrager

This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: Less than 2 hours
  • Prep: 15 minutes
  • Cook: 1 hour, 30 minutes

Nutrition Facts

Amount per serving:
Total Calories: 338 calories
  • 338mg Sodium
  • 28g Carbs
  • 1g Fiber
  • 12g Fat
  • .5g Sugars
  • 30g Protein
338 calories338mg28g1g12g.5g30g

Peppers and a black-bean topper give your backyard burger a spicy kick, while bison is surprisingly lean and juicy.


  • For bison burgers:
  • 1 teaspoon olive oil
  • 4 poblano peppers (optional)
  • 2 pounds ground bison, divided into 4 patties
  • Kosher salt
  • Freshly ground black pepper
  • 4 English muffins, toasted
  • For black bean chili:
  • 1/4 cup olive oil
  • 2 pounds ground bison
  • Kosher salt
  • Freshly ground black pepper
  • 1 large red onion, finely diced
  • 3 tablespoons minced fresh garlic
  • 3 tablespoons chili powder (preferably ancho)
  • 1 tablespoon cumin
  • 1 bottle dark beer
  • 5 cups beef stock
  • 1 can (16 ounces) can chopped tomatoes, drained and pureed
  • 1 tablespoon chopped adobo peppers
  • 1 tablespoon honey
  • 2 cups cooked black beans, rinsed and drained
  • 2 tablespoons fresh lime juice



1. To make burgers, brush olive oil on the grill grate and heat to high heat. Place poblano peppers, if using, on the grill and cook until skin is charred and black, about 15 minutes. Let cool and remove skin, stems, and seeds, and slice into strips.
2. Lower the heat on the grill to medium-high. Season bison patties with salt and pepper. Place patties on the grill and cook for 4 minutes; flip and cook for another 4 minutes.
3. To make black bean chili, heat oil in a large pot over high heat. Season bison with salt and pepper, then sauté until brown, about 6 to 7 minutes. Transfer meat to a plate and remove all but 3 tablespoons of fat from the pan. 
4. Add onions and garlic to the pan and cook until translucent, 1 to 2 minutes. Add chili powder and cumin and cook until fragrant, 1 to 2 minutes. Pour in beer and cook until completely reduced.
5. Return beef to the pot and add stock, tomatoes, peppers, and honey; bring to a boil. Reduce the heat to medium and simmer for 45 minutes, stirring occasionally. Add black beans and cook for 15 minutes. Remove from heat and add lime juice.
6. To build burgers, place patties on English muffins. Top with strips of roasted poblano and 2 tablespoons chili each. Serve immediately.

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