Name: Bison Burgers with Piquillo Peppers and Crispy Serrano Ham
Total time: 35 min
Ingredients: 2 tablespoons extra-virgin olive oil; 4 ounces thinly sliced Serrano ham , cut into 1/2‑inch pieces; 1½ pounds ground bison; ½ teaspoon table salt; ¼ teaspoon pepper; 3 ounces Manchego cheese , grated (1½ cups); ½ cup jarred piquillo pepper , patted dry and chopped coarse; ¼ cup fresh parsley leaves; 1/2 cup recipe , plus extra for serving; 4 hamburger bun , toasted if desired

Why This Recipe Works

For complementary toppings, we wanted bold flavors that would enhance but not overpower the meat’s distinct taste. A Spanish flavor profile hit the mark. We loved nutty Manchego melted atop the burgers while crisped Serrano ham added concentrated flavor and textural contrast. Jarred piquillo peppers brought a sweet complexity that played off of the savory cheese and ham. To make assembling the burgers easy, we tossed the crisped ham with the chopped peppers and some fresh parsley to make a unified, balanced topping. A smoky, garlicky mayo pulled all the components together.

Before You Begin

You can substitute 85 percent lean ground beef for the bison. If food safety is your primary concern, you may want to cook your burger to a higher internal temperature. To learn more, check out this guide.

Instructions

Heat oil in 12‑inch nonstick skillet over medium heat until shimmering. Add ham and cook, breaking up pieces with wooden spoon, until crisp, 5 to 8 minutes. Off heat, use slotted spoon to transfer ham to paper towel–lined plate. Pour off all but 1 teaspoon fat from skillet.

Divide ground bison into 4 equal portions, then gently shape each portion into ¾‑inch-thick patty. Using your fingertips, press center of each patty down until about ½ inch thick, creating slight divot.

Season patties with salt and pepper. Heat fat left in skillet over medium heat until just smoking. Transfer patties to skillet, divot side up, and cook until well browned on first side, 2 to 4 minutes. Flip patties, top with Manchego, and continue to cook until browned on second side and meat registers 120 to 125 degrees (for medium-rare) or 130 to 135 (for medium), 3 to 5 minutes. Transfer burgers to platter and let rest for 5 minutes.

Combine piquillo peppers, parsley, and ham in bowl. Serve burgers on buns, topped with mayonnaise and piquillo pepper mixture, passing extra mayonnaise separately.