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3
5 minutes
24–36 oz ground bison
Blackstone Bootleg Burger Seasoning (or salt, black pepper, and garlic powder)
3 onion rolls
Mayonnaise
3 slices smokehouse cheddar cheese
3 leaves butter lettuce
BBQ sauce
Crispy fried jalapeños
Spread a thin layer of mayonnaise on the cut sides of the onion rolls and set aside.
Place the bacon on the griddle and cook over low heat, flipping frequently until crispy. Use a Blackstone bacon press, if desired, to help the bacon cook evenly. Remove the bacon and set aside.
Increase the griddle to high heat.
Divide the ground bison into six equal patties (4–6 ounces each). Season both sides generously with Blackstone Bootleg Burger Seasoning, or with salt, black pepper, and garlic powder.
Place the patties on the hot griddle and cook until well seared on the first side. Flip and continue cooking until they reach your preferred doneness.
During the last minute of cooking, top each patty with a slice of smokehouse cheddar cheese and two slices of bacon. Allow the cheese to melt.
Toast the onion rolls on the griddle, mayonnaise-side down, until golden brown.
Stack two patties together to create three double burgers.
To assemble, spread a little more mayonnaise on the toasted buns. Add a leaf of butter lettuce, the double bacon bison burger, BBQ sauce, and crispy fried jalapeños. Top with the remaining bun and serve immediately.
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