4 servings (serving size: 1 buger)

This is a delicious way to season and cook bison burgers. The Tabasco adds just enough kick to give your taste buds a wake-up call.


  • 1 pound High Plains Ground Bison
  • 2 tablespoons Worcestershire sauce
  • 4 shakes Tabasco brand pepper sauce
  • 1 teaspoon sea salt
  • 1/2 teaspoon granulated garlic
  • 1 teaspoon cracked black pepper
  • Olive oil spray, to coat
  • Hamburger buns, for serving


Preheat a charcoal or gas grill.

In a large bowl, combine all the ingredients except for the olive oil spray and buns and form into 4 patties.

Lightly spray or coat the outside of the burgers with olive oil to prevent sticking to the grill surface. Grill on the first side until the juices just start to come through. Turn and cook to desired doneness or to an internal temperature of 160 degrees F.

Let the burgers rest for 5 to 10 minutes to allow the juices to settle back into the meat. Serve on a bun with your favorite condiments.

Recipe reprinted by permission of High Plains Bison. All rights reserved.

RecID 11315

nutrition information per serving

340 calories; 28g total fat; 75mg cholesterol; 760mg sodium; 2g carbohydrates; 0g fiber; 19g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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