Grilled Bison Burgers

Steps

1. Mix the grated onion, the paprika, salt and pepper through the mince with your fingertips and stop as soon as it is even. Bison has 7 g of fat per 100 g against 15 to 20 in beef mince, and working it warm is what turns it dense.

   8 min

2. Form four 150 g patties a little wider than the buns and press a thumb dent into the middle of each. The dent stops them doming as they cook.

   4 min

3. Grill over hot coals three to four minutes a side. Do not press them with the spatula — every drop of fat that hits the coals is one this meat cannot spare.

   7 min

4. Lay a slice of cheddar on each patty for the last minute and close the lid so it melts.

   2 min

5. Rest the patties five minutes while you toast the buns cut side down on the grate. Build with lettuce, tomato and red onion.

   5 min

Serving suggestion

One burger a person, with grilled vegetables from the same coals.

Storage

Cooked patties keep two days in the fridge. Build the burger fresh; a made-up burger goes soggy within an hour.

Notes

The same recipe works with venison mince, which is leaner still — take a minute off each side.