This is the second smoked gouda recipe in a row that I've posted, but these Smoked Gouda Bison Burgers with Warm Apple Slaw are too good not to share!
The temperature was supposed to get down into the mid-forties last night, but the afternoon seemed like Indian summer so I decided to sneak in a little more grilling while we can. Grilled burgers are one of the dinners I miss most during our long and snowy winters. I am trying to balance our pork and cheese consumption by eating fish, chicken and leaner cuts of meat whenever possible so decided to go with bison burgers. Bison is a great alternative to beef -- you get more nutrients, including iron, and protein with fewer calories and less fat. Our Earth Fare carries locally raised bison that have not been treated with chemicals or hormones.
To give fall a nod, I adapted this Eating Well recipe for Warm Cabbage and Apple Slaw to make a burger topping. The barbecue mayonnaise and the smoky gouda complimented the flavors of the slaw for a delicious and healthy burger.
Smoked Gouda Bison Burgers with Warm Apple Slaw
- 1 teaspoon olive oil
- 1/3 cup minced red onion
- 1 1/3 pounds ground bison
- 3 tablespoons barbecue sauce (divided)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil mayonnaise
- 1 teaspoon horseradish
- 2 cups chopped cabbage slaw mix
- 1 medium apple, thinly sliced
- 1/4 cup apple cider (or apple juice)
- 1/4 cup apple cider vinegar
- grill spray
- 4 ounces gouda cheese, sliced
- 4 buns
- Preheat a gas grill on high.
- Heat the olive oil in a small skillet over medium heat. Add the red onion and cook for about 5 minutes until it begins to brown. Remove the skillet from the heat and let the onion cool.
- In a medium bowl, gently combine the bison, 1 tablespoon barbecue sauce, salt, pepper and red onion. Do not overwork the meat or the burgers will be too dense.
- Divide the meat into 4 equal portions and form burgers. Refrigerate until ready to grill.
- In a small bowl, whisk together the mayonnaise, other tablespoon of barbecue sauce, and horseradish.
- Heat a medium non-stick skillet over medium heat. Add the cabbage, apple and apple cider. Stir to combine. Cover and cook until tender. Stir in the apple cider vinegar and salt to taste. Cover to keep warm.
- Clean the grill grate and spray with the grill spray. Put the burgers on and grill on one side for about 5 minutes with the grill uncovered. Flip and cook on the other side for about 5 minutes. During the last few minutes of cooking, toast the buns and top the burgers with the cheese. Take the buns off and close the grill to melt the cheese.
- To serve, spread the buns with the barbecue mayonnaise, put a burger on each bun and top with 1/4 of the apple slaw.
Yield: 4 burgers
Prep time: 20 minutes
Cook time: 10 minutes
I served the burgers with baked beans and sliced apple in case the kids were not wild about the slaw (one was, one wasn't). Sweet potato fries or roasted sweet potato wedges would also work well. For the adults, Woodchuck's Granny Smith Hard Apple Cider is a fabulous pairing with the burgers.
If you like these burgers, check out these other beef-alternative burgers: