Bison Burgers with Smoky Mayo and Quick Pickled Red Onions

Bison Burgers with Smoky Mayo and Quick Pickled Onions Recipe

Ground bison is a lean alternative to ground beef. Its mild nature lends itself to hearty flavor additions--like our Ogden Park Pepper. This sweet-smoky-spicy blend is a homage to the fun Baton Rouge neighborhood that invites us over every year for an epic block party: The Ogden Park Prowl. A gathering this fun deserved a spice blend all its own!


1 lb ground bison (ground beef can be substituted here)
1 oz Ogden Park Pepper
1/2 tsp salt
1 Tbl Shallot Extra Virgin Olive Oil

Preheat the grill to 450 degrees. If possible, create a hot zone and cooler zone by raking white coals to one side or lighting half of the propane burners.

Combine all ingredients and mix well but don't overwork the meat. Form into four patties. Grill until there are distinct grill marks. Flip the burgers and lower heat or move to a cooler section of the grill. Cook until desired doneness. Dress with Smoky Mayo and any other accoutrement!

For the Smoky Mayo:
1/2 cup mayonnaise
2 tsp Big Daddy's Smokehouse Blend

Using a whisk, thoroughly combine the mayo and Mesquite Grilling Blend. Allow to rest in the refrigerator for at least an hour. The flavor will develop the longer the mayo sits.

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