Bacon Egg and Cheese Bison Burger on a Homemade Pretzel Bun with Crispy Garlic Herb Oven Fries

  • by Omaha Steaks
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There’s a local burger chain in San Francisco that I go to practically every week with my partner AJ. Usually it’s on the weekend, after AJ goes on a long cycling ride. He’s an avid cyclist, training for an epic one week bike ride from San Francisco to L.A. Burgers and fries are always a great recovery meal from his training rides. His appetite is pretty voracious and the local burger chain not only is a step above the average fast food burger but they also give the option of adding an egg on top! So when AJ’s ride from San Francisco to L.A. finally arrived, I decided to make my own version of their burger here at home the day before he left, using Omaha Steaks Ground Bison Burger, complete with a homemade pretzel bun and oven fries.

Adding the egg on top can be messy business for a burger. As you bite into the juicy burger, the broken yolk dripping everywhere, oozing down your chin as you try to make sure to get any drops onto your plate and not the table, or worse your lap. But honestly, it’s worth the mess and the multiple paper napkins that you go through. It has everything you’ve wanted in a burger right there in one succulent bite. The big meaty chew from the Omaha Steaks Ground Bison, the crunchy cold of the lettuce and tomato and the salty sweet bacon, cheese and egg all mingled together. It’s a marvelous thing, this burger.


[bctt tweet=”This Bison Burger is the ultimate burger! Homemade Pretzel Buns and Oven Fries make this a delicious meal! Recipe on”]

Of course there are a lot of steps involved in making this meal. It’s not an everyday sort of burger. But if you break down the steps, making the buns the day before or even earlier than that (this recipe makes 10 buns and they freeze beautifully) it all comes together fairly fast. These oven fries in particular are rather spectacular, super crisp on the outside with an almost baked potato-like interior. I like to cut them a little thicker than fast food fries but thinner than steak fries. But do what you wish with them. Just keep in mind the thinner you cut them, the faster they take to bake in the oven.


Homemade Pretzel Buns

Author Irvin Lin


  • 1 1/2 cups warm water (110-115F)
  • 1 Tbsp. honey or barley malt syrup
  • 2 1/4 tsp. (1 package) active dry yeast
  • 4 1/2 cups bread flour
  • 2 tsp. kosher salt
  • 1/4 cup unsalted butter, melted
  • 10 cups water from the tap
  • 2/3 cup baking soda
  • 1 large egg yolk
  • 1 Tbsp. water
  • 1 Tbsp. sesame seeds


  1. Make the burger buns by combining the water, honey (or barley malt syrup), and yeast in the bowl of a stand mixer.

  2. Stir with a fork to dissolve the yeast and let sit for 5 minutes for the yeast to proof.

  3. You should have bubbles that form on the surface of the water.

  4. Add the bread flour, salt and butter and place in the stand mixer fitted with the dough hook.

  5. Stir on low speed until a dough gathers.

  6. You might need to occasionally stop the mixer and try to incorporate any dry flour into the dough by hand.

  7. Once a dough forms, increase the speed to medium and knead the dough for 5 minutes, occasionally stopping the mixer if the dough creeps up high on the hook.

  8. Once the dough is smooth, remove it from the bowl and spray the bowl with cooking oil.

  9. Stretch the dough out into a smooth ball and place it back in the bowl, with the rough side of the ball down.

  10. Cover with plastic wrap and let sit for 50 to 55 minutes or until the dough has doubled in size.

  11. Once the dough has risen, preheat the oven to 450?F and line 2 baking sheets with silicon baking pads or parchment paper.

  12. If you use parchment paper, lightly spray them with cooking oil as well.

  13. Place the water and baking soda in a large stock pot or Dutch oven.

  14. Stir to dissolve the baking soda and bring to a boil.

  15. While the water is coming to a boil, divide the dough into 10 pieces and form them each into a ball, roughly the size of a small navel orange.

  16. Once the water is boiling, boil 3 or 4 of the rolls in the water, making sure not to crowd the pot.

  17. Boil with the smooth side up for 20 seconds, then flipping them smooth side down for 45 seconds. Remove from the water with a slotted spoon or spatula and place on the baking sheet, round side up. Repeat with the remaining rolls.

  18. Place the egg yolk in a bowl with 1 tablespoon water and beat together with a fork.

  19. Brush each roll with the egg wash then sprinkle each roll with sesame seeds.

  20. Bake in the oven for 8 minutes, then rotate the pans front to back and top to bottom.

  21. Bake for an additional 6 to 10 minutes more or until the tops of the buns are a dark brown like a pretzel.

  22. Let cool on the baking sheet for 10 minutes before moving them to a wire rack to cool completely.


Crispy Garlic Herb Oven Fries

Author Irvin Lin


  • 6 medium garlic cloves
  • 6 Tbsp. olive oil
  • 2 1/2 lbs. Yukon gold potatoes cut into long thin sticks
  • 2 Tbsp. cornstarch
  • 1 tsp. kosher salt
  • 1 tsp. black pepper
  • 1 tsp. garlic powder
  • 1/4 tsp. cayenne pepper (optional)
  • 1 tsp. chopped fresh rosemary


  1. Make the oven fries by preheating an oven to 450?F.

  2. Force the garlic cloves through a garlic press or mince it finely.

  3. Place the garlic in a microwave safe liquid measuring cup.

  4. Add the olive oil, stir together with a fork and cook in the microwave on high for 1 minute.

  5. Drizzle most of the olive oil (about 5 tablespoons) onto a rimmed baking sheet, reserving 1 tablespoon of the oil and the garlic in the measuring cup.

  6. Place the potato sticks in a large microwave safe bowl and add the garlic and reserve oil into the bowl. Toss to coat.

  7. Cover the bowl with a large plate and place in the microwave, cooking on high for 4 to 8 minutes, depending on how powerful your microwave is.

  8. Check the potatoes at 3 minutes, stirring them to make sure they all get cooked properly.

  9. You want the potatoes to start to soften slightly not but cook all the way through.

  10. While the potatoes are cooking, combine the cornstarch, salt, pepper, garlic powder, cayenne and rosemary together in a small bowl with a fork.

  11. Once the potatoes are done in the microwave, sprinkle 1/3 of the dry ingredients over the potatoes, toss to coat and repeat 2 more times, using up all the dry ingredients and making sure all the potatoes are coated.

  12. Pour the potatoes on to the baking sheet with the oil and distribute them so they are evenly on the sheet in a single layer. Bake in the oven for 25 to 35 minutes or until they are golden brown and crispy.


Bacon Egg and Cheese Bison Burger

Author Irvin Lin


  • 8 slices of thick cut bacon
  • 4 Omaha Steaks Ground Bison Burgers thawed
  • salt and pepper to taste
  • 4 slices of Cheddar Cheese
  • lettuce leaves
  • tomato slices
  • red onion slices
  • 4 large eggs
  • salt and pepper
  • ketchup and mustard (optional)


  1. While the potatoes are baking, make the burgers by cooking the bacon in a skillet until crispy. Remove the bacon from the skillet and place on a plate lined with a paper towel.

  2. Drain the skillet of the bacon fat into a heatproof glass measuring cup but don’t bother to wipe it completely clean.

  3. Season the burger patties generously with salt and pepper, then place them in the skillet that had the bacon fat.

  4. Cook on medium heat until the desired wellness of the burger (about 5 minutes per side for medium).

  5. As the burgers are cooking, split 4 pretzel burger buns in half lengthwise with sharp serrated knife. Place in a toaster oven and toast to lightly brown.

  6. Once the burgers are nearly done, place 1 piece of Cheddar Cheese on each burger patty and let melt, about 1 minute.

  7. Pull the pretzel buns from the toaster oven and place them on a platter.

  8. Once the burgers are done and the cheese is melted, place a patty on the bottom of each pretzel bun.

  9. Place 1 pieces of bacon on each burger.

  10. Add lettuce, tomato slices and red onions on top.

  11. Pour a little bacon fat into the same skillet and heat it up on high heat.

  12. Once the pan is hot, crack 2 eggs into the skillet and cover it with a lid or a large baking sheet.

  13. Turn the stove off and let the residual heat cook the eggs for 2 minutes.

  14. Remove the lid and slide each egg onto a burger.

  15. Repeat a second time with 2 more eggs.

  16. Season with salt and pepper as well as ketchup and mustard.

  17. Serve the burgers with the oven fries.

  18. Makes 4 burgers and fries.