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Main Dish

Rocky Mountain Bison Burger

  • Ready Time: 20min
    No Reviews
  • Prep Time: 10min
  • Cook Time: 10min
    Special: Kid Friendly
  • Serves: 4
    Prep Method: Grilled
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  • 4 Tony's bison patties, 8 oz ea
  • Tony's Z Rub, Costillos Con Chipotle, or Porterhouse Seasoning, to taste
  • 8 slices Tony's Applewood Smoked Bacon or Tender Belly brand, fried
  • 4 slices local sweet yellow onion
  • 4 thick slices sharp cheddar cheese, or your favorite
  • 4 large Fire-Roasted green chiles - or - 6 TBS local Pueblo Chile brand bottled Fire-Roasted Chiles
  • ½ pint Tony's Guacamole, or homemade guacamole
  • 4-8 slices of ripe local tomato, preferably heirloom
  • Fresh local lettuce leaves
  • Tony’s Brioche Buns, or your favorite local bun
  • Ketchup spiked with hot sauce, optional

Prep Time: 10min | Cook Time: 10min

Sprinkle patties with your favorite Tony’s seasoning and prepare other ingredients.  Preheat a medium-high grill and brush clean, add a few chips/chunks of local apple or crabapple wood in the coals or in a tin below the grate and over the hottest part of your gas grill.

Mist or brush cooking grate with oil and immediately add patties, grilling over direct heat for about 3 minutes, turn 45° and repeat – wait until the patty is brown and the juices start to rise to the top before turning.

When the patty is 3/4 done (about 145° internal), top with cheese, cover grill and continue to cook to 160° internal.  Move to paper towel-lined plates, tent with foil and rest for five minutes as you warm the green chiles in microwave and toast buns on the grill.

Assemble burger with half of the toppings above and half below the patty for easier eating (lettuce on the bottom bun will keep it from getting soggy).  Also great with fresh, pickled red or grilled onions.


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