Stuffed Bison Burgers with Caramelized Figs and Shallots

Stuffed Bison Burgers with Caramelized Figs and Shallots

7

"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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Ingredients

1 h 12 m servings 615 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 615 kcal
  • 31%
  • Fat:
  • 20.7 g
  • 32%
  • Carbs:
  • 51.4g
  • 17%
  • Protein:
  • 55.6 g
  • 111%
  • Cholesterol:
  • 210 mg
  • 70%
  • Sodium:
  • 823 mg
  • 33%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring pomegranate juice just to boiling over medium-high heat in a small saucepan. Add figs. Remove pan from heat and let stand for 15 minutes. Drain figs; set aside.
  2. For filling, melt butter over medium-high heat in a large skillet. Cook shallots in hot butter for 3 to 5 minutes or until shallots are tender. Stir in drained figs and honey. Reduce heat to low. Cook, stirring occasionally, for 6 to 8 more minutes or until shallots are golden brown. Stir in thyme. Cool slightly.
  3. Combine egg, ground bison, bread crumbs, Worcestershire sauce, milk, garlic, salt, and pepper in a large bowl. Shape mixture into 8 patties. Spoon filling evenly onto half of bison patties to 1/2-inch of edges. Top with remaining bison patties; pinch edges to seal.
  4. For charcoal grill, arrange preheated coals around a drip pan. Test for medium heat above pan. Place bison patties over drip pan on grill rack. Cover and grill for 16 to 22 minutes or until done (160 degrees F), turning once halfway through. (For gas grill, preheat grill. Reduce heat to medium. Adjust for indirect grilling. Grill as above.) Top with cheese. Cover; cook 1 to 2 minutes more or until cheese melts. Serve bison patties open face on French bread slices.

Footnotes

  • Note: Recipe developed and tested by the Better Homes and Gardens(R) Test Kitchen using High Plains Bison products.

Reviews

7
  1. 9 Ratings

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Most helpful positive review

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.

Most helpful critical review

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...

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.

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 f...

I have made these several times and they were excellent. Last time, i didn't have pomegranate juice but had pomegranate margaritas from Costco. I reduced the margaritas and proceeded with the r...

Delish!!!! I changed a couple things purely because of personal preference/what I had on hand but the original recipe sounds amazing too!!! I omitted the thyme, used panko bread crumbs, 2 eggs...

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...

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 t...

Absolutely amazing super succulent recipe! Will definitely do again, I made it for two instead of four and it seemed a lil confusing in such small increments but everything was just enough and t...