Bison Meatloaf Burger with Rosemary Ketchup

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
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2 pounds ground bison

1/2 cup chopped red onion

1/4 cup breadcrumbs 

1/4 cup ketchup 

2 tablespoons chopped fresh parsley 

2 tablespoons Worcestershire sauce 

1 tablespoon chili powder 

1 tablespoon garlic powder 

1 large egg 

Kosher salt and freshly ground black pepper 

Four 1-inch cubes sharp Cheddar

Oil, for oiling grill grates

4 pretzel buns

Shaved Brussels Slaw, recipe follows

Rosemary Ketchup, recipe follows

Shaved Brussels Slaw:

2 cups Brussels sprouts

1/4 cup granulated sugar 

2 tablespoons apple cider vinegar 

1 teaspoon red pepper flakes 

Salt and pepper 

Rosemary Ketchup:

1/2 cup ketchup

1/4 cup brown sugar 

2 tablespoons chopped fresh rosemary leaves 

Salt and cracked pepper 


  1. Prepare a grill for cooking over medium-high heat. In a large bowl, combine the bison with the red onion, breadcrumbs, ketchup, parsley, Worcestershire, chili powder, garlic powder, egg and some salt and pepper. Form 4 patties, and stuff each with a cube of Cheddar, enclosing completely within the meat.
  2. Lightly oil the grill grates. Cook the patties, turning once, until cooked through, 12 to 15 minutes total. Remove from the grill and place on pretzel buns. Top with the Shaved Brussels Slaw and spread the Rosemary Ketchup on the bun tops. Serve.

Shaved Brussels Slaw:

Yield: 4 servings
  1. Shave the Brussels sprouts using the small holes on a box grater. Combine with the granulated sugar, vinegar, red pepper flakes and some salt and pepper in a large bowl and stir to combine.

Rosemary Ketchup:

Yield: 4 servings
  1. Stir together the ketchup, brown sugar, rosemary and some salt and pepper in a small bowl using a whisk.
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