Bannock Bison Cheeseburgers
Prep Time
Cooking Mode
Bannock:
2 cups all purpose flour
1 tbsp sugar
2 tsp baking powder
1⁄2 tsp salt
1⁄2 tsp instant yeast
3⁄4 cup water, warm
1 tbsp vegetable oil, plus more for frying
Sauce:
1⁄2 cup mayonnaise
1 tbsp chopped bread and butter pickles (sweet pickles)
2 tsp sweet pickle juice
2 tsp yellow mustard
1 tsp sugar
1⁄4 tsp paprika
1⁄4 tsp garlic powder
Burger:
1 lb ground bison
2 tsp Worcestershire sauce
1 tsp vegetable oil
4 slices cheddar cheese
Toppings:
4 slices white onion
1⁄4 cup bread and butter pickles, sliced
8 leaves iceberg lettuce
Bannock:
2 cups all purpose flour
1 tbsp sugar
2 tsp baking powder
1⁄2 tsp salt
1⁄2 tsp instant yeast
3⁄4 cup water, warm
1 tbsp vegetable oil, plus more for frying
Sauce:
1⁄2 cup mayonnaise
1 tbsp chopped bread and butter pickles (sweet pickles)
2 tsp sweet pickle juice
2 tsp yellow mustard
1 tsp sugar
1⁄4 tsp paprika
1⁄4 tsp garlic powder
Burger:
1 lb ground bison
2 tsp Worcestershire sauce
1 tsp vegetable oil
4 slices cheddar cheese
Toppings:
4 slices white onion
1⁄4 cup bread and butter pickles, sliced
8 leaves iceberg lettuce
Directions
1Bannock: In a large bowl, combine the flour, sugar, baking powder, salt and yeast. Make a well at the centre and add the water and oil. Using a fork, begin mixing from the centre until the dry ingredients are completely moistened and the mixture forms into a shaggy dough.
2Transfer the dough to a lightly floured work surface. With your hands, knead the dough until smooth and bounces back when pressed with a fingertip, about 2 minutes. Cover with plastic wrap and let rest at room temperature for 15 minutes.
3Meanwhile, in a large, deep skillet, heat 1 inch (2.5 cm) vegetable oil to 350ºF (180ºC). Line a baking sheet with paper towels.
4Cut the dough into 4 equal pieces. Roll each piece of dough out to form a 5-inch (12.5 cm) circle.
5Carefully lower the dough into the hot oil, making sure the circles are not touching (fry in two batches as needed). Cook on one side until golden, about 2 minutes. Carefully flip over and continue to cook until the second side is golden and the dough is cooked through, about 2 to 3 minutes. Drain on the paper towels. Let cool.
6Sauce: Meanwhile, in a small bowl, combine all of the ingredients. Set aside.
7Burger: In another bowl, combine the ground bison and Worcestershire sauce. Season with salt. Mix well. Shape into 4 thin patties.
8 In a large non-stick skillet over medium heat, cook the patties in the oil until starting to brown, about 3 minutes. Flip over and continue to cook for 2 minutes, pressing down with a spatula to flatten the patties slightly.
9Top each patty with a slice of cheese. Continue to cook until the cheese is melting, about 1 minute. Remove from the heat.
10On a work surface, cut the cooled bannock buns in half horizontally. Spread the sauce over the inside of the buns. Top the bun bottoms with the patties, onion, pickles and lettuce. Close with the bun tops. Serve immediately
Disclaimer
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Personal Note
Personal Note
