Caf Osage Greek Bison Burger -

Caf Osage Greek Bison Burger

Café Osage Greek Bison Burger

(Serves four)

For burger assembly you will also need one French bread baguette sliced lengthwise and into 8 equal potions about 3” long each, sliced Roma tomatoes and baby spinach.


Bison Burger:

1lb                   ground bison

1 cup              Feta cheese (crumbled)

1                      large egg

2 tablespoon fresh rosemary (finely chopped)

1 tablespoon fresh thyme (finely chopped)

¼ cup             kalamata olives (pitted and sliced)

¼ cup             bread crumbs

1 clove            garlic (minced)

salt and pepper to taste


In a large mixing bowl, combine all ingredients making sure to evenly distribute the cheese, rosemary and olives throughout the mixture.  Refrigerate for 30 minutes. Form into 8 small, thick patties and refrigerate again until ready to cook. Brush both sides of the patties with olive oil prior to cooking.


Tzatziki Mayonnaise:

1 ½ cups        plain Greek yogurt

1 cup              mayonnaise

½ teaspoon    salt

¼ teaspoon    black pepper

¼ cup                         fresh mint leaves (chopped)

1                      large cucumber (peeled, seeded, shredded)


Use a mesh strainer or cheese cloth to strain the yogurt of excess liquid (about a half an hour). Press the shredded cucumber into the mesh strainer to remove excess liquid.  In a medium mixing bowl combine the yogurt, cucumbers, salt, pepper and mint. Fold in the mayonnaise. Refrigerate for 1 hour.


  • Pre-heat outdoor grill or indoor grill pan to medium and cook patties for about 4 minutes per side (130-140 degrees internal temperature – bison is best served medium to medium rare)
  • Brush the baguette with olive oil and grill lightly
  • Spread the tzatziki mayonnaise on both sides of the baguette
  • Top each bottom half of the baguette with one patty, sliced Roma tomatoes, spinach leaves and top half of baguette

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