Figs simmered in pomegranate juice make a gourmet filling for impressive stuffed and grilled bison burgers served on toasted French bread with melted Gruyere cheese.

Recipe Summary

prep:
30 mins
cook:
27 mins
additional:
15 mins
total:
1 hr 12 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring pomegranate juice just to boiling over medium-high heat in a small saucepan. Add figs. Remove pan from heat and let stand for 15 minutes. Drain figs; set aside.

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  • For filling, melt butter over medium-high heat in a large skillet. Cook shallots in hot butter for 3 to 5 minutes or until shallots are tender. Stir in drained figs and honey. Reduce heat to low. Cook, stirring occasionally, for 6 to 8 more minutes or until shallots are golden brown. Stir in thyme. Cool slightly.

  • Combine egg, ground bison, bread crumbs, Worcestershire sauce, milk, garlic, salt, and pepper in a large bowl. Shape mixture into 8 patties. Spoon filling evenly onto half of bison patties to 1/2-inch of edges. Top with remaining bison patties; pinch edges to seal.

  • For charcoal grill, arrange preheated coals around a drip pan. Test for medium heat above pan. Place bison patties over drip pan on grill rack. Cover and grill for 16 to 22 minutes or until done (160 degrees F), turning once halfway through. (For gas grill, preheat grill. Reduce heat to medium. Adjust for indirect grilling. Grill as above.) Top with cheese. Cover; cook 1 to 2 minutes more or until cheese melts. Serve bison patties open face on French bread slices.

Tips

Note: Recipe developed and tested by the Better Homes and Gardens(R) Test Kitchen using High Plains Bison products.

Nutrition Facts

615 calories; protein 55.6g 111% DV; carbohydrates 51.4g 17% DV; fat 20.7g 32% DV; cholesterol 209.8mg 70% DV; sodium 823mg 33% DV. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/19/2013
Loved this recipe! I didn't have figs or cranberry juice so I substituted 1/2 c fig butter from Trader Joes and used the fig as a sauce. Read More
(4)

Most helpful critical review

Rating: 3 stars
12/16/2013
I love bison. I was very happy with the burgers though I must say that I couldn't really taste the fig/shallot mixture as the bison itself seems to overpower it. Not in a bad way but it didn't seem worth the trouble to make the fig filling if I can't really taste it. I followed the recipe exactly. Maybe it needs more fig or something that pulls the fig flavor out better. I may experiment next time and use the fig more as part of a sauce like another reviewer did. Read More
(2)
11 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/19/2013
Loved this recipe! I didn't have figs or cranberry juice so I substituted 1/2 c fig butter from Trader Joes and used the fig as a sauce. Read More
(4)
Rating: 5 stars
09/19/2013
devoured it for dinner. at a leftover one for lunch the next day. and for breakfast the following day. rich and smoky from the cheese contrasted by sweetness and crunch form the shallots and figs. i feel this is the beginning of my love affair with bison. Read More
(3)
Rating: 5 stars
01/28/2015
I have made these several times and they were excellent. Last time i didn't have pomegranate juice but had pomegranate margaritas from Costco. I reduced the margaritas and proceeded with the recipe. Fabulous! Read More
(3)
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Rating: 5 stars
09/06/2013
We loved this recipe! I did use cranberry juice and because I wasn't sure what kind of dried figs to use I used half black Mission and half Calimyra. Using bison I'd suggest you won't want to overcook it. This made a very excellent meal tonight! Once you figure out how you want to eat this----as a traditional hamburger-type or a more upscale type----you'll enjoy all the varieties you can make. We will have this again! Read More
(2)
Rating: 5 stars
10/05/2014
Delish!!!! I changed a couple things purely because of personal preference/what I had on hand but the original recipe sounds amazing too!!! I omitted the thyme used panko bread crumbs 2 eggs garlic onion and chipotle powders and subbed almond milk. I also topped with a slice each of Chipotle Gruyere Smoked Gruyere and Havarti with Jalapeño peppers. Also added blue cheese crumbles to the fig/shallot filling. Served on a toasted onion bun with baked butternut squash on the side! It was divine and I can't wait to eat another one tomorrow! Read More
(2)
Rating: 3 stars
12/16/2013
I love bison. I was very happy with the burgers though I must say that I couldn't really taste the fig/shallot mixture as the bison itself seems to overpower it. Not in a bad way but it didn't seem worth the trouble to make the fig filling if I can't really taste it. I followed the recipe exactly. Maybe it needs more fig or something that pulls the fig flavor out better. I may experiment next time and use the fig more as part of a sauce like another reviewer did. Read More
(2)
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Rating: 5 stars
12/17/2014
Absolutely amazing super succulent recipe! Will definitely do again I made it for two instead of four and it seemed a lil confusing in such small increments but everything was just enough and the burgers came out humongous! I only regret not having the correct cheese in the recipe. First time trying bison and won't be my last! Read More
(1)
Rating: 5 stars
03/09/2016
This burger is so good that it puts other burgers to shame. Made these tonight for company and everyone cleaned their plate. I followed the instructions exactly and they came out phenomenal. Read More
Rating: 4 stars
08/28/2018
When I first came across this recipe I knew I had to try it but I'm just not a fan of stuffed burgers. I decided to serve the filling on top instead. I soaked the figs in pomegranate juice as directed but just couldn't bring myself to throw it away. I added 1T of sugar and reduced it into a syrup which I used to coat the figs/shallot mixture instead of honey as well as to flavor the meat. Overall we thought these were very good but there were so many deep rich flavors going on I found myself longing for a bit of tartness. I wish I'd used a bit of goat cheese instead of the gruyere. Read More