Savor the Wild: Campfire Bison Burgers with Homemade Spruce Tip Bannock Buns & Zesty Cranberry Mayo

Embark on a culinary adventure with juicy bison burgers, perfectly grilled over an open fire, nestled in light and airy homemade bannock buns infused with fresh spruce tips. Paired with a vibrant cranberry mayonnaise, this meal transforms any summer cookout into an unforgettable feast. Whether you’re gathered around a roaring campfire or firing up your backyard barbecue, these gourmet bison burgers promise a unique and intensely flavorful experience. Even if outdoor grilling isn’t an option, they can be easily prepared indoors in a skillet on your stovetop, bringing the taste of the wild to your kitchen.

Our recent summer solstice celebration offered the perfect opportunity for another cherished campfire cookout. Here in the northern latitudes, the longest day of the year blesses us with daylight stretching until nearly 11:00 PM, allowing us to fully immerse ourselves in the wonderfully warm and radiant evening without the rush of sunset. This extended daylight meant we didn’t have to scramble to cook our dessert in the dark – a delightful change from earlier in the season! Our menu for this solstice-themed gathering was thoughtfully curated to be light, bursting with fresh herbs, and featuring an array of delectable northern specialties. My friend Sabina and I absolutely revel in these campfire cooking projects, and our husbands, acting as our ever-eager chief taste testers, certainly aren’t complaining. We both cherish every step of the process: the creative planning sessions, where countless ideas for future cookouts are born, the meticulous shopping for unique ingredients, and, of course, the exhilarating cookout day itself. We alternate hosting duties at each other’s firepits, and this particular summer feast unfolded at Sabina’s charming outdoor space.

Our Glorious Summer Solstice Campfire Menu

Apéritif

Forest Cocktail with Spruce Tip Liqueur

Salad Course

Fresh Spring Greens with Toasted Sunflowers and Crispy Bacon

Seafood Course

Succulent Grilled Prawns with Zesty Herb Butter & Tender Grilled Fennel

Entrée

Hearty Bison Burgers with Aromatic Spruce Tip Bannock Buns

Charred Sweet Potato Fries with Cranberry & Spruce Tip Mayo

Dessert

Decadent Flambéed Strawberries with Light & Creamy Zabaglione

Apéritif: Invigorating Spruce Tip Forest Cocktail

We commenced our evening with a light and incredibly refreshing Forest Cocktail, a delightful concoction featuring a shot of last year’s homemade spruce tip liqueur. The distinctive, delightful notes of spruce, perfectly balanced with the bright tang of lemon, created an invigorating opening for our palates, preparing them for the culinary journey ahead. This unique aperitif not only highlighted the local flora but also set a celebratory, wild-inspired tone for our solstice feast.

Salad Course: Garden-Fresh Spring Greens with Toasted Sunflowers & Crispy Bacon

Our salad preparation began directly over the crackling flames, adding an authentic smoky dimension. First, we toasted a generous handful of sunflower seeds in a cast iron skillet until they were fragrant and golden. Following this, we rendered some slices of bacon to a perfect crispness, creating irresistible bacon bits. The aroma wafting from the fire, mingling the nutty scent of toasted seeds with the savory richness of bacon, was simply intoxicating and heightened our anticipation for the meal.

Sabina and I carefully harvested the freshest greens from our respective gardens – tender lettuces and vibrant purple orach leaves, which I had cultivated this year for their striking color and mild flavor. We crafted a simple yet elegant vinaigrette, blending light lemon juice with sunflower oil, a nod to our summer solstice and sun-themed menu. This dressing perfectly complemented the delicate flavors of the greens. Finally, we crowned our individual salads with the warm, toasted sunflower seeds and the savory, crispy bacon bits. The resulting salads were wonderfully light, exceptionally fresh, and delightfully tangy – a truly exquisite starter course that perfectly cleansed and prepared our palates. These were served alongside chewy, crusty rolls, gently warmed over the embers of the campfire, adding another layer of rustic charm to the meal.

Seafood Course: Grilled Prawns with Zesty Herb Butter & Tender Fennel

This particular course became a testament to the art of last-minute finessing – as often happens when cooking outdoors, or indeed, in life itself! Our initial, somewhat extravagant plan was to grill a small lobster tail for each of us. However, upon defrosting the seemingly lovely frozen lobster tails we had purchased just days prior, a distinctly unpleasant odor began to permeate the kitchen. Our discerning noses quickly identified the source: those beautiful-looking lobster tails were definitively spoiled. With swift efficiency, they were double-bagged and promptly banished to the outside garbage. Fortunately, Sabina, ever prepared, had a bag of frozen prawns in her freezer. A quick defrost in water saved the course, and to our delight, these impromptu prawns ended up being my absolute favorite dish of the entire dinner!

We expertly pan-seared the prawns in a trusty cast iron skillet directly over the lively campfire, allowing them to cook to tender perfection with a slight char. Alongside, we grilled elegant wedges of fennel bulb for each serving, softening their texture and enhancing their subtle anise flavor. To elevate these simple ingredients, we whipped up a magnificent herb butter: a melted stick of butter infused with a generous handful of fresh herbs from our gardens, including fragrant dill, aromatic tarragon, delicate chervil, vibrant parsley, sweet basil, and pungent chives. We then added the bright zest of a lemon, along with a pinch of salt and a grind of fresh pepper, before pouring this liquid gold over the perfectly grilled prawns. The prawns were plated exquisitely atop a large orach leaf and a few zesty sorrel leaves, accompanied by the tender grilled fennel. The result was nothing short of extraordinary – truly “out-of-this-world” delicious. We all found ourselves groaning with pure pleasure as we slowly savored every scrumptious mouthful: the succulent, tender prawns bathed in that fantastic, herby butter, complemented by bites of the mild, sweet grilled fennel. It was a moment of true culinary bliss.

Oh, my. Food heaven! We definitely plan to recreate those grilled prawns again, perhaps even as the star of their own meal.

Entrée: Savory Bison Burgers with Spruce Tip Bannock Buns and Zesty Cranberry Mayo

For our main course, we knew we had to feature some of Alberta’s renowned bison, and these burgers were an absolute triumph. The bison meat, inherently lean and robustly flavorful, was cooked to a juicy medium-rare, acquiring a beautiful char and smoky essence from the kiss of the open fire. To ensure the patties remained succulent despite the leanness of the bison, we kept the preparation delightfully simple: mixing in two slices of finely diced raw bacon, which rendered just enough fat and moisture, along with a simple seasoning of salt and pepper. A quick turn on the grill over the lively, crackling flames was all it took to achieve perfection.

For the buns, we opted for a rustic and wonderfully unique bannock biscuit, which we carefully cooked in a cast iron skillet over glowing coals, rather than direct flames, to prevent burning and ensure even cooking. To infuse these traditional buns with an exciting, wild flavor, we added a generous handful of finely chopped spruce tips. This botanical addition imparted a subtle, resinous, and fresh herbaceous note that perfectly complemented the rich bison. If spruce tips are out of season, you could easily substitute with any fresh herb from your garden, such as rosemary or thyme, or even a bright grated lemon zest for a similar aromatic complexity. These bannock buns were far more than just a supporting cast member for the burgers; they were stars in their own right. Their texture is a delightful cross between the fluffy interior of a biscuit and the dense chewiness of an English muffin – sturdy enough to beautifully cradle the juicy bison patties and all their trimmings, yet tender and flavorful enough to stand out. The dough itself is incredibly forgiving and easy to prepare. After mixing, it’s shaped into flat disks and slowly cooked. Initially, we made four large buns, which were almost comically huge – true “monster buns!” Upon remaking the recipe at home, I found that shaping the dough into six more modestly sized buns yielded the perfect burger-to-bun ratio, making them just right for individual servings.

To further enhance our bison burgers, we grilled thick slices of red onion until they were tender and slightly caramelized, adding a sweet and savory bite. The crowning glory, however, was our decadent cranberry mayonnaise. This vibrant condiment was whipped up with a homemade buffaloberry sauce (though cranberry or lingonberry works equally well, offering a similar tart-sweet profile), more of those fresh spruce tips for an extra layer of unique flavor, and a splash of gin to provide an intriguing botanical kick. This mayonnaise was an explosion of complementary flavors, providing a zesty and creamy counterpoint to the rich bison.

Accompanying our delicious burgers, we grilled a generous batch of both orange and purple sweet potato fries. These vibrant, naturally sweet fries offered a beautiful color contrast and a healthy side, perfect for dipping into the excess of that truly yummy cranberry and spruce tip mayonnaise. The combination of the hearty bison, unique bannock, zesty mayo, and sweet potato fries made for a perfectly balanced and utterly satisfying entrée.

Dessert: Flambéed Strawberries with Creamy Zabaglione

As the magical, warm summer solstice evening gradually wound down, we lingered around the comforting glow of the campfire, thoroughly sated after indulging in those lip-smacking first courses and the substantial bison burgers. To conclude our unforgettable meal, we prepared a fitting and spectacular dessert. A skillet full of beautiful, fresh strawberries, gently enhanced with a touch of sugar, butter, and a hint of fruit liqueur, was warmed and lightly caramelized over the embers. The highlight was when they were dramatically flamed with a ladleful of schnapps, heated directly over the dancing flames, creating a captivating spectacle of fire and fruit. Simultaneously, vigorous arm action was required to whip egg yolks, sugar, and Marsala wine into a light, airy, and fluffy zabaglione. This delicate custard was meticulously prepared over a pot of simmering water on the campfire grill, ensuring a perfect, creamy consistency. A generous bowl of those luscious, flambéed strawberries, generously blanketed in clouds of that heavenly zabaglione, provided a truly exquisite and memorable end to our feast. A peaceful silence descended upon us, broken only by the gentle crackling of the campfire, as we slowly savored every last spoonful of this perfectly balanced, warm, and creamy dessert. It was the ideal conclusion to an evening filled with culinary delights and cherished company.

Another truly memorable campfire cookout to add to our ever-growing list of cherished outdoor dining experiences, providing delicious memories to warm us through the long, cold winters ahead. These culinary adventures over the open fire continue to inspire and delight us.

Bison Burgers with Homemade Bannock Buns & Zesty Cranberry Mayonnaise

Margaret Bose Johnson

These flavorful bison burgers, served on soft and sturdy homemade bannock buns with a tangy cranberry mayonnaise, are a perfect treat for any summer cookout. The bison meat is incredibly juicy and full of flavor, while the bannock buns offer a unique, delightful texture – a wonderful cross between a fluffy biscuit and a dense English muffin – making them an ideal vehicle for all your favorite fixings. This meal is fantastic for grilling over a campfire or on your backyard barbecue. For indoor cooking, both the buns and burgers can be expertly prepared in a skillet on the stovetop.

 

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Main Course, Dinner

Cuisine Canadian, North American

Servings 6

Ingredients

 

For the Juicy Bison Burgers

• ▢ 1½ pounds (680gms) ground bison meat (or substitute with extra lean ground beef)
• ▢ 3 slices bacon, very finely diced (for best results, partially freeze bacon before dicing)
• ▢ ¾ teaspoon fine sea salt
• ▢ ½ teaspoon black pepper
• ▢ 6 thick slices red or white onion (for grilling and adding to the burgers, optional)

For the Homemade Bannock Buns

• ▢ 3 cups (420gms) all-purpose flour (or use a gluten-free flour blend for a gluten-free option)
• ▢ 3 tablespoons baking powder
• ▢ 1 teaspoon fine sea salt
• ▢ 3-4 tablespoons chopped spruce tips or other fresh herbs (optional, or use lemon zest)
• ▢ 2 tablespoons melted butter
• ▢ 1½ cups (360ml) water
• ▢ butter or oil for frying

For the Zesty Cranberry Mayonnaise

• ▢ 1 cup (250gms) mayonnaise
• ▢ 3 tablespoons chopped spruce tips or 1 tablespoon finely grated lemon zest
• ▢ 3 tablespoons cranberry or lingonberry sauce
• ▢ 1 tablespoon gin (optional, for an extra botanical note)
• ▢ ¼ teaspoon salt
• ▢ ¼ teaspoon pepper

Instructions

 

For the Bison Burgers:

• Finely dice the bacon into ¼-inch (0.5cm) cubes or smaller. This is easiest if the bacon slices are partially frozen.
• Sprinkle the diced bacon, salt, and pepper over the ground bison meat. Using your hands, gently mix until all ingredients are just combined. Form the seasoned meat into 6 evenly sized patties (or 5 slightly larger patties, if preferred). Create a slight indentation in the center of each burger patty with your thumb; this helps prevent them from bulging in the middle during cooking.
• Place the prepared burger patties in the refrigerator to chill while you proceed with making the bannock buns.
• Grill the burgers directly on a grate over a campfire or on a barbecue for 3 to 5 minutes per side, adjusting cook time based on the heat level and your desired doneness (e.g., medium-rare). Alternatively, for indoor cooking, pan-fry them in a lightly oiled cast iron skillet on a stovetop over medium-high heat.
• Grill or pan-fry the onion slices until they are tender, slightly caramelized, and have a beautiful char.
• This recipe yields 6 medium-sized bison burgers or 5 larger ones.

For the Homemade Bannock Buns:

• In a large bowl, thoroughly stir together the flour, baking powder, salt, and any optional herbs (like spruce tips or lemon zest) you choose to use.
• Create a well in the center of the dry ingredients and pour in the melted butter and water.
• Mix the ingredients until a soft, shaggy dough forms. Turn the dough out onto a lightly floured surface and gently knead it 3 to 4 times, just enough to bring it together into a cohesive ball. Avoid over-kneading.
• Divide the dough into 6 equal portions. Shape each portion into a flat, round disk, approximately 3½ to 4 inches (9-10cm) in diameter and about ½ inch (1.25cm) thick.
• Heat a heavy cast iron skillet over medium-low heat. This can be done on a stovetop or on a grate placed over glowing coals (ensure the fire is not too hot, avoiding direct high flames). Melt a generous knob of butter or add a splash of cooking oil to the skillet.
• Carefully place the bannock buns into the heated skillet. Cook them slowly until the bottom is beautifully golden brown. You may need to adjust the skillet’s position over the fire, moving it to cooler spots as necessary, to maintain a consistent, gentle heat. Frequently lift the buns to check their browning progress. The goal is to cook them for a full 10 minutes on each side to ensure they are cooked through. Once golden on the bottom and at least 10 minutes have passed, carefully flip the buns and cook for another 10 minutes on the second side, adding more butter or oil to the pan if needed.
• Once cooked, carefully split each warm bannock bun horizontally and fill them with your grilled bison burgers.
• This recipe makes 6 perfectly sized bannock buns.

To Make the Zesty Cranberry Mayo:

• In a small bowl, stir together all the mayonnaise ingredients until well combined and smooth.
• Generously slather this flavorful mayonnaise onto your bison burgers and use it as a delicious dipping sauce for sweet potato fries.
• Any leftover Cranberry Mayo can be stored in an airtight container in the refrigerator for up to one week.
• This recipe yields approximately 1¼ cups (300ml) of mayonnaise.

Notes

This recipe is designed to make 6 (or 5 large) delicious bison burgers. If you wish to scale it down for 4 servings, use 1 pound (450gms) of ground bison and 2 slices of finely diced bacon, adjusting the salt slightly to taste. 

You will still have 6 bannock biscuits with a reduced burger recipe. The extra bannock is wonderful slathered with butter and jam for a simple breakfast or snack, or topped with other savory fillings.

To assemble your ultimate bison burger: split each warm bannock biscuit horizontally. Spread a generous layer of the zesty cranberry mayonnaise on both halves. Add a few fresh lettuce leaves, then place the grilled bison burger patty. Top with a tender grilled onion slice, a little more mayo, and finally, the top half of the bun. Pure deliciousness!

Serve these magnificent burgers with a side of crispy sweet potato fries, and provide extra cranberry mayonnaise for dipping.

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