Try the Sunset View RV Resort Bison Burger recipe! This recipe is based on traditional Oklahoma BBQ styles, incorporating the classic elements of BBQ, cowboy culture, and indigenous American food. It features bison, a native animal to Oklahoma, and hickory wood chips for that characteristic smoky flavor. You can, however, substitute the bison with beef if you like.

Oklahoma Hickory-Smoked Bison Burgers with Fried Onion Strings and Spicy BBQ Sauce

Serves 4

Ingredients:

For the Bison Burgers:

1. 1.5 lbs of ground bison
2. Salt and freshly ground black pepper to taste
3. 4 hamburger buns
4. Hickory wood chips, soaked in water for 30 minutes

For the Fried Onion Strings:

1. 1 large onion, thinly sliced
2. 1 cup of buttermilk
3. 1.5 cups of all-purpose flour
4. 1 tsp salt
5. 1 tsp black pepper
6. 1 tsp garlic powder
7. Vegetable oil for frying

For the Spicy BBQ Sauce:

1. 1 cup of ketchup
2. 1/4 cup of apple cider vinegar
3. 1/4 cup of brown sugar
4. 1 tbsp of Worcestershire sauce
5. 1 tbsp of honey
6. 1 tbsp of hot sauce (adjust according to your taste)
7. 1/2 tsp of garlic powder
8. 1/2 tsp of onion powder
9. 1/2 tsp of black pepper

Instructions:

1. Make the Spicy BBQ Sauce: Combine all BBQ sauce ingredients in a small saucepan over medium heat. Stir until well mixed and sugar has dissolved. Bring the mixture to a simmer and cook for about 20 minutes, stirring occasionally, until it thickens. Set aside.
2. Prepare the Fried Onion Strings: Soak the thinly sliced onions in buttermilk for about an hour. In another bowl, combine the flour, salt, pepper, and garlic powder. Heat the vegetable oil in a deep fryer or large deep skillet to 375 degrees Fahrenheit. In batches, remove the onions from the buttermilk, then dredge in the flour mixture and add to the hot oil. Fry until golden brown, about 1-2 minutes. Drain on paper towels.
3. Grill the Bison Burgers: Preheat your grill to high heat. Once hot, reduce to medium-high. If using a charcoal grill, place the soaked hickory chips on the coals just before cooking the burgers. If using a gas grill, use a smoker box or make a smoking pouch from aluminum foil for the hickory chips.
4. Season the bison meat with salt and pepper, then form into 4 equal-sized patties. Make a slight indentation in the middle of each patty to prevent it from doming up in the middle. The indentation will rise as your burger cooks.
5. Grill your burgers until well browned, about 3 minutes for the first side. Flip each burger and continue grilling for another 3-4 minutes for medium-rare, or until the desired degree of doneness.
6. Just before the burgers are done, brush them with the spicy BBQ sauce and toast the buns on the grill for a minute or so.
7. To assemble, place a cooked patty on each toasted bun bottom, add more BBQ sauce if desired, and top with a generous amount of fried onion strings. Cap with the bun top.
8. Serve your Oklahoma Hickory-Smoked Bison Burgers with extra spicy BBQ sauce on the side, and enjoy a bit of Oklahoma on a plate!

Remember that bison is leaner than beef, so be careful not to overcook it.