Juicy Bison Burger With Cucumber–Red Onion Slaw

Method

1. 1

   Mix ½ cup mayonnaise, 1 Tbsp. finely grated lemon zest, and 1 Tbsp. fresh lemon juice in a small bowl; season with kosher salt. Set lemon mayo aside.

2. 2

   Using a vegetable peeler, peel down entire length of 1 large English hothouse cucumber or 4 Persian cucumbers (about 8 oz.) to make long thin strips, working on one side until cucumber becomes difficult to peel in the center, then turning onto flat side and repeating on other side. Transfer ribbons to a medium bowl and add 1 small red onion, thinly sliced, 1 Tbsp. finely chopped mint, 1 Tbsp. finely chopped parsley, 2 tsp. white wine vinegar, 1 tsp. sugar, and remaining 3 Tbsp. fresh lemon juice; toss to combine. Season slaw with salt and freshly ground pepper and toss again. Let sit while you make the patties.

3. 3

   Mix 1 Tbsp. granulated garlic, 1 Tbsp. smoked paprika, 2 tsp. ground cumin, and 1 tsp. freshly ground pepper in a small bowl. Divide 1 lb. ground bison into 4 equal pieces and form into ¼"-thick patties. Sprinkle all over with spice mixture and season generously with salt.

4. 4

   Heat a large cast-iron skillet over medium-high. Working in 2 batches, toast 4 hamburger buns, split, cut side down, until golden and crisp around edges, 1–2 minutes. Transfer to plates.

5. 5

   Drizzle 1 Tbsp. extra-virgin olive oil into same pan; swirl to coat bottom. Working in batches if needed, arrange patties in pan and immediately press down on each one with a spatula coated in oil for a few seconds to maintain their thinness. Cook until deeply browned underneath, about 2 minutes. Flip patties and cook until deeply browned on other sides, about 2 minutes for medium-rare. Transfer patties to a plate; let rest 5 minutes.

6. 6

   Spread reserved lemon mayo over bottom half of each toasted bun. Top each with a patty and mound some slaw over. Close up burgers.

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