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Bison and chorizo smash burger


  • 1 to 1 1/4 lbs (450-500 g) ground bison
  • 1 piece (about 1/4 lb or 100 g) chorizo sausage, casing removed
  • 2 teaspoons (15 ml) canola oil
  • Kosher salt
  • 4 slices cheese, optional
  • 4 burger buns
  • 2 tablespoons (30 g) unsalted butter, room temperature
  • Burger toppings


  1. Heat a cast iron griddle or skillet over medium-high heat until very hot, about two minutes.
  2. Gently mix together bison and chorizo in large bowl until well combined.
  3. Brush pan with oil. Divide meat into four, sprinkle one side of each portion liberally with salt and place, salt side down onto grill.
  4. Smash burgers into approximately four to five-inch (10-12 cm) rough patties with a spatula and season tops of patties with salt.
  5. Cook until edges brown, about three to four minutes.
  6. Flip burgers and cook for another minute before topping with cheese, if using.  Continue to cook until 160°F (71°C), about two minutes. 
  7. Remove burgers to a plate and rest for three minutes.
  8. Turn heat down to medium. Butter cut sides of buns and place butter-side down on griddle. Toast until golden, about two minutes.
  9. Place burgers on buns and garnish as desired.

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