Bison Mushroom Burgers | Gluten-Free, Dairy-Free
Gluten-Free Bison Mushroom Burgers with Crispy Fried Shallots
Today’s recipe is for a quick and easy, gluten-free, dairy-free bison mushroom burgers and crispy fried shallots served on Schär ciabatta bread.
I love using leaner ground bison instead of ground beef. In particular, we really love this Great Range ground bison.
We’ve been making a lot of recipes with it over the years. A particularly popular post is Cajun bison dirty rice. Still one of our absolute faves!
I love the flavor combo of mushrooms and bison. Plus mushrooms are so good for us.
They contain folate, nutrients, vitamins and are a prebiotic high in dietary fiber to help feed those gut bugs.
So we had to make bison mushroom burgers next! It is a very simple and quick recipe using just a few ingredients.
Making The Bison Mushroom Burgers
So we are going to use about a third cup of chopped organic mushrooms inside the burgers with a few spices. That’s it!
Then we are going to grill the remaining mushrooms after tossing them in some olive oil with salt and pepper. Then we fry up the shallots to put on top of the burger.
So start by cleaning all the mushrooms. I usually rinse off any dirt and wipe them with a paper towel.
Then cut off the stems. About two large mushrooms chopped down will give you about 1/3 cup.
We mix together the chopped mushrooms, spices, salt, pepper and the ground bison.
I like to knead the mixture the same way you would bread dough to get everything well incorporated. Sometimes using my fists to really get everything in there.
We don’t use a full pound of bison because we cook some up separately for the dog. So we use 3/4 pound bison and make two patties with it.
Grilling the Burgers
We use a Le Crueset grill pan to cook most of our meat but you could always use a cast iron skillet. These bison burgers seem like they would hold up pretty well directly on a grill, too.
Cooking these burgers will take about 20-25 minutes at a temperature of 400 degrees F.
Sometimes we use the oven when there isn’t a high fat content and I don’t have to worry about it getting smoky inside. If there is more fat then we use the electric grill outside. These burgers are pretty lean so you could cook them either way.
Don’t forget to throw the extra mushrooms on the grill pan to brown them up while the burgers are cooking.
Crispy Fried Shallots
While the burgers are on the grill, make the crispy fried shallots. This is a really just an extra step to make the burger flavors even better.
Here we used goat milk butter, which obviously is not dairy-free. But you can use ghee or olive oil or a butter alternative. It works the same. Just fry the shallots with salt and pepper in a small cast iron skillet until brown and crispy.
Stirring occasionally, this should take about 15- 20 minutes as well. When the burgers are ready place on top and serve on Schär ciabatta bread.
Schär Gluten-Free Ciabatta Bread
I like the ciabatta bread rolls better than the Schär gluten-free hamburger buns, because they are light and airy inside.
You can press them down without the bun being too dense or falling apart. It is much easier to eat a burger this way. All you have to do is heat them up and then cut them in half.
Plus they are gluten-free, dairy-free, preservative-free, non-GMO, and actually contain some fiber.
Hope you enjoy your bison mushroom burgers with crispy fried shallots and grilled mushrooms!
Bison Mushroom Burgers
Recipe for quick and easy, gluten-free, dairy-free bison mushroom burgers with crispy fried shallots served on Schär ciabatta bread.
- 3/4 pound ground bison
- 8 oz cremini mushrooms, divided
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp dried parsley
- 1/4 tsp salt (plus more for seasoning the mushrooms and shallots)
- 1/4 tsp freshly ground pepper (plus more for seasoning the mushrooms and shallots)
- olive oil
- 1 tbsp goat milk butter (or olive oil, ghee, butter alternative for dairy-free)
- 3 medium shallots
- 2 Schär gluten-free ciabatta bread rolls
Preheat the oven or grill to 400 degrees F.
Wash the mushrooms and dry off with a paper towel. Remove the stems. Take two large mushroom caps and chop finely so that you have 1/3 cup finely chopped mushrooms. Slice the other mushrooms and set aside.
To make the bison burgers patties, add the finely chopped mushrooms, spices, salt and pepper. Knead gently until everything is well incorporated. Then form two balls and flatten into burger patties. Place on a grill pan or cast iron skillet and cook until done, about 20-25 minutes.
Take the sliced mushrooms and toss with olive oil, salt and pepper. Place on the grill pan and cook for about 15-20 minutes.
Slice the ends of the shallots and then peel off the outer layer of skin. Discard. Slice the shallots lengthwise. Heat the goat milk butter (or olive oil, ghee or butter alternative) in a small cast iron skillet over medium heat. Add the shallots, salt and pepper and cook until crispy stirring occassionally. This should also take about 20 minutes.
Heat the Schär ciabatta bread rolls in the oven according to the directions. Let cool a bit and slice with a bread knife. Assemble your burgers and place the shallots on top. Serve the grilled mushrooms on the side with your favorite other burger sides.