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California-Style Bison Smash Burger with Black Label Musket Powder

Prep Time: 15 Min

Cook Time: 10 Min

Total Time: 25 Min 


Musket Powder Black Label

Burger Buns

Ground Bison

Iceberg Lettuce

Havarti Cheese



Red Onion

Special Sauce

1 tbsp Musket Powder Red Label

1/4 cup Pickles, minced

3 tbsp Ketchup

1 cup Mayonnaise, Duke’s Mayo is our favorite

1/2 Lemon Juice & Zest

3 tbsp Dijon Mustard

Pepper Vinegar, to taste

1 tsp Hot Sauce

Salt, to taste

    1. Mise out burger toppings: Shred the lettuce, slice the havarti (if not already pre-sliced), and have the pickles ready.
    2. Preheat oven to 350°F. Add bacon to a baking sheet on top of a piece of parchment paper. Add another tray over the bacon and bake for 15 minutes to have perfect, straight and crispy bacon.
      Note: The timing may differ depending on the thickness of your bacon.
Make the special sauce.
  1. Prep ground bison into 3 oz balls. Set aside.
    Note: If your bison is pre-ground and you can only find 90/10, add 10% of the weight of your meat with frozen shredded tallow or lard. Do this by freezing the tallow or lard for 2 or 3 until slightly hardened, and use a cheese shredder or meat grinder to achieve the right consistency. Our goal is a 80/20 lean meat to fat ratio.
  2. Heat a flat top or stove top grill. Add your patties to the flat top with some oil and cover them with Musket Powder Black Label and salt. Flatten each patty with a spatula. Cook until a crust has formed on the bottom.
  3. Flip each patty and add a slice of havarti onto each one.
  4. Next, butter your buns and add them to the flat top to toast them. 
  5. Once toasted, compose the burger from the bottom up: special sauce, red onion, pickles, bacon, 2 patties, lettuce, special sauce, and finally the top bun.
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