Bison’s rich, earthy flavor pairs perfectly with blueberries. Glazing the bison burger with Blueberry White Pepper Not Ketchup adds great flavor and seals in the burger’s juices.



  1 pound ground bison

  1/2 cup dried blueberries

  1/2 teaspoon salt

  1/4 teaspoon ground black pepper

  1 Tablespoon grapeseed or canola oil

  About 1/2 cup Blueberry White Pepper Not Ketchup

  1/4 cup crumbled feta cheese

  2 hamburger buns, lightly toasted

  *20 minutes | 2 servings




  1. In a large bowl, mix together the ground bison, dried blueberries, salt and pepper with your hands. Form the meat mixture into 2 large burgers.
  2. Heat a heavy skillet over medium heat. Add the oil, then the burgers. Cover the pan.
  3. Cook the burgers over medium heat about 5 minutes, keeping the pan covered (this keeps the juices from evaporating – bison is lean and dries out easily). Flip the burgers, then pour a generous spoonful of Blueberry White Pepper Not Ketchup on each burger. Cover the pan again and cook until the burgers are cooked to your liking.
  4. Put more Blueberry White Pepper Not Ketchup on the bottom half of each bun, then add the burger and top with feta cheese and the other bun half. Serve immediately.