Bison Meatloaf Burger with Rosemary Ketchup

  • Yield : 4 servings
  • Cook Time : 40m
  • Ready In : 40m
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  • 2 pounds ground bison
  • 1/2 cup chopped red onion
  • 1/4 cup breadcrumbs
  • 1/4 cup ketchup
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 1 large egg
  • Kosher salt and freshly ground black pepper
  • Four 1-inch cubes sharp Cheddar
  • Oil, for oiling grill grates
  • 4 pretzel buns
  • Shaved Brussels Slaw, recipe follows
  • Rosemary Ketchup, recipe follows
  • 2 cups Brussels sprouts
  • 1/4 cup granulated sugar
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon red pepper flakes
  • Salt and pepper
  • 1/2 cup ketchup
  • 1/4 cup brown sugar
  • 2 tablespoons chopped fresh rosemary leaves
  • Salt and cracked pepper


Step 1

Prepare a grill for cooking over medium-high heat. In a large bowl, combine the bison with the red onion, breadcrumbs, ketchup, parsley, Worcestershire, chili powder, garlic powder, egg and some salt and pepper. Form 4 patties, and stuff each with a cube of Cheddar, enclosing completely within the meat.

Step 2

Lightly oil the grill grates. Cook the patties, turning once, until cooked through, 12 to 15 minutes total. Remove from the grill and place on pretzel buns. Top with the Shaved Brussels Slaw and spread the Rosemary Ketchup on the bun tops. Serve.

Step 3

Shave the Brussels sprouts using the small holes on a box grater. Combine with the granulated sugar, vinegar, red pepper flakes and some salt and pepper in a large bowl and stir to combine.

Step 4

Stir together the ketchup, brown sugar, rosemary and some salt and pepper in a small bowl using a whisk.

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