Ingredients:

  • 1 lb (450 g) Ground Bison (85/15 or leaner)
  • 1 Large Egg Yolk
  • 1/4 cup (60 ml) Panko Breadcrumbs
  • 1 Tbsp (15 ml) Worcestershire Sauce
  • 1 tsp (5 ml) Garlic Powder
  • 1/2 tsp (2.5 ml) Onion Powder
  • 1 tsp (5 ml) Kosher Salt
  • 1/2 tsp (2.5 ml) Freshly Ground Black Pepper
  • 4 Burger Buns (Brioche or seeded)
  • 4 slices Smoked Cheddar Cheese
  • Mayonnaise (optional, to taste)
  • Lettuce, Tomato, Red Onion (to taste)

Instructions:

  1. Preheat the air fryer to 375°F (190°C). Lightly spray the air fryer basket with a neutral oil if necessary.
  2. In a medium bowl, whisk the egg yolk, Worcestershire sauce, salt, pepper, garlic powder, and onion powder.
  3. Add the cold ground bison and panko breadcrumbs to the wet ingredients. Using your hands, gently fold the mixture until just combined. Avoid overmixing, as this will result in tough burgers.
  4. Divide the mixture into 4 equal portions. Gently form each portion into a patty, about 3/4 inch (2 cm) thick, and create a noticeable indentation (a ‘dimple’) in the center of each patty. This prevents the burger from ballooning.
  5. Place the shaped patties onto parchment squares and refrigerate for 15 minutes to ensure they hold their shape perfectly.
  6. Load 2 chilled patties in the preheated air fryer basket, ensuring they do not touch. Cook for 6 minutes at 375°F (190°C). Work in batches if necessary.
  7. Flip the burgers carefully. Cook for another 3–5 minutes, until the internal temperature reaches 140–145°F (60–63°C) for medium (highly recommended for bison).
  8. In the final minute of cooking, place a slice of smoked cheddar on top of each patty and allow it to melt.
  9. Remove the burgers immediately and let them rest on a cutting board for 5 minutes. This rest is essential for redistributing the internal juices.
  10. Lightly toast the interior of the buns (optional). Assemble the burger with your preferred toppings (mayonnaise, lettuce, tomato, red onion) and serve immediately.