From Eat Alberta First, copyright © 2023 by Karen Anderson. Reprinted with permission of TouchWood Editions.

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Here’s another great recipe from chef Deb Poulin. She sources her bison from a ranch called Buffalo Trail. I thought the name was perfect for this recipe too. At Poulin’s restaurant, Twisted Fork, they serve this burger with caramelized onions, cheese, spicy Blueberry Jalapeño Jam, lettuce, and bacon. Those items aren’t listed in this recipe, but by all means, go for it. Or when you’re in the Lakeland region, do what I do: pop into Twisted Fork and get one hot off the grill. (Even cooks need a day off!)

MAKES 8 patties

TAKES 25 minutes’ active time + 5 to 10 minutes’ resting time + minimum 2 hours’ chilling time for the patties before cooking

WHAT YOU NEED TO GATHER

• Measuring spoons 
• Large bowl
• Plate
• Wax paper
• Pastry brush
• Flipper
• Instant-read thermometer
• 2½ lb ground bison
• 1 Tablespoon onion powder
• 1 Tablespoon garlic powder
• 2 teaspoons minced fresh garlic 
• 1½ teaspoons ground coriander 
• 1½ teaspoons dry mustard
• 1½ teaspoons ground black pepper
• 1 teaspoon salt
• ½ teaspoon dry or 1 teaspoon finely chopped fresh rosemary
• 1 Tablespoon Worcestershire sauce
• Sunflower oil as needed

WHAT YOU NEED TO DO

1. Place the bison, onion and garlic powders, fresh garlic, coriander, mustard, salt and pepper, rosemary, and Worcestershire sauce in a large bowl and mix thoroughly with your hands. 
2. Divide the meat into 8 equal portions and form them into patties. Place them on a plate, separated with wax paper, and refrigerate for a minimum of 2 hours (the longer the better, up to 8 hours is acceptable) to set. 
3. Preheat the barbecue grill so that a medium-hot grill surface of 475°F to 500°F is maintained. 
4. Brush some sunflower oil on the top side of the burgers. Quickly grease the preheated grill with a rag or paper towel soaked with more sunflower oil. Place the burgers on the preheated grill, oiled side down. 
5. Grill the burgers, keeping the lid closed, for 4 minutes without disturbing them. Flip the burgers and cook on the other side for 3 minutes. 
6. Flip the seared burgers twice more over the next 4 to 6 minutes, or until an internal temperature of 135°F to 140°F is reached for a medium-rare burger. Check with an instant-read digital stick thermometer to be sure. After the burgers come off the grill, allow them to rest for 5 to 10 minutes before serving. 

PRO TIP: Sunflower oil is your best option for this recipe. It tolerates high heat, is neutral-tasting, and won’t add a burnt taste to the burgers.