Home-Ground Bison Burgers

Ingredients

• 20 ounces bison chuck, cut into 1-inch cubes
• Kosher salt and freshly ground black pepper
• 4 slices cheddar, Swiss, or American cheese
• 4 hamburger buns, toasted
• Condiments as desired

Directions

1. For a meat grinder: Arrange the meat cubes on a large plate or rimmed baking sheet with a little room around each piece. Freeze them until they feel firm but are not frozen solid, about 15 minutes. While the meat chills, fit the grinder with the 3/8ths inch plate. Run the meat through the grinder following the manufacturer’s directions. Change to the 1/4-inch plate and pass the meat through again, returning it to the freezer between batches if it begins warming up; it should feel ice-cold. Spread the ground meat onto a rimmed baking sheet.
2. For a food processor: Set the meat cubes on a large plate or rimmed baking sheet, spacing them slightly apart. Chill in the freezer until firm but not fully frozen, about 15 minutes. In four batches, pulse the cubes in the food processor until finely chopped, about 15 short pulses per batch. Move the ground meat to a rimmed baking sheet.
3. With a gentle hand, shape the ground meat into four equal patties about 4-inches wide. Press just enough so they stay together, and make a shallow dip in the middle of each patty.
4. Heat a grill to high heat. Sprinkle the burgers generously with salt and black pepper. Grill them, flipping now and then, until the outside is nicely charred and an instant read thermometer inserted in the center reads 125 degrees F for medium rare or 135 degrees F for medium. If using cheese, add it during the last 30 seconds of cooking.
5. Place the burgers on the buns, add any toppings you like, and serve.