Ground Bison Smash Burgers No Bun
Thick smash burgers made from ground bison are cooked directly on a screaming hot cast iron griddle to create lacy crispy edges and a deeply caramelized crust on every patty. Served completely bun-free with a slice of beef tallow-fried egg on top, this is the ultimate carnivore burger experience.
Ultra-crispy smashed bison burgers topped with a tallow-fried egg for a bunless carnivore feast.
Nutrition per serving
Ingredients
main
topping
fat
seasoning
Instructions
Form the Bison Balls
Divide the ground bison into 6 equal loose balls of about 4 ounces each. Do not pack them tightly or overwork the meat as this will make the burgers dense and tough. Season each ball generously with sea salt and black pepper on all sides just before cooking.
Smash and Sear the Patties
Heat a cast iron griddle or skillet over the highest heat setting for 5 minutes until extremely hot. Add a small amount of beef tallow and place 2 bison balls in the pan. Immediately press them flat with a heavy spatula or burger press held down for 10 seconds. Cook for 2 minutes until the edges are deeply crispy then flip once and cook for 90 seconds.
Fry the Bacon and Eggs
Remove the burger patties and set aside loosely tented with foil. Cook the bacon slices in the same pan for 3 minutes per side until crispy. Remove the bacon and fry the eggs in the remaining tallow and bacon fat, basting the tops with hot fat until the whites are set.
Stack and Serve
Stack 3 smashed patties per serving directly on a plate. Lay crispy bacon slices on top of the patties and crown each stack with 2 fried eggs. Pour any accumulated juices from the resting patties directly over the stack and serve immediately.
Substitutions
Common mistakes
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