Recipe by The Bison Council
"Figs simmered in pomegranate juice make a gourmet filling for impressive stuffed and grilled bison burgers served on toasted French bread with melted Gruyere cheese."
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pomegranate juice or cranberry juice
chopped dried figs, stems removed
thinly sliced shallots
chopped fresh thyme
egg, lightly beaten
soft bread crumbs
freshly ground black pepper
toasted French bread
devoured it for dinner. at a leftover one for lunch the next day. and for breakfast the following day. rich and smoky from the cheese contrasted by sweetness and crunch form the shallots and figs. i feel this is the beginning of my love affair with bison.
I love bison. I was very happy with the burgers though I must say that I couldn't really taste the fig/shallot mixture as the bison itself seems to overpower it. Not in a bad way, but it didn't seem worth the trouble to make the fig filling if I can't really taste it. I followed the recipe exactly. Maybe it needs more fig or something that pulls the fig flavor out better. I may experiment next time and use the fig more as part of a sauce like another reviewer did.
Loved this recipe! I didn't have figs or cranberry juice so I substituted 1/2 c fig butter from Trader Joes and used the fig as a sauce.
We loved this recipe! I did use cranberry juice, and because I wasn't sure what kind of dried figs to use I used half black Mission and half Calimyra. Using bison I'd suggest you won't want to overcook it. This made a very excellent meal tonight! Once you figure out how you want to eat this----as a traditional hamburger-type or a more upscale type----you'll enjoy all the varieties you can make. We will have this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Stuffed Bison Burgers with Caramelized Figs and Shallots
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 186
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