Bison Burgers with Brie, Bacon and Caramelized Pears

Serves 4


  • 1 pound of ground bison
  • ½ onion, grated
  • 1 garlic clove, grated
  • 1 ½ teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon worcestershire sauce
  • 2 pears, cut in half cored and sliced thinly
  • 1 tablespoon butter
  • 4 teaspoons brown sugar
  • ¼ teaspoon salt
  • Red pepper flakes
  • 8 slices center-cut bacon
  • 4 ounces brie
  • 2 cups arugula
  • 4 buns


  1. In a large bowl combine, ground bison, grated onion, garlic, salt, pepper and worcestershire sauce. Do not over mix.
  2. In a large non-stick skillet, cook bacon. Drain on paper towels. Remove all but one teaspoon of bacon grease.
  3. Melt butter over a medium-high heat, swirl pan until butter browns. Add in pears, brown sugar, salt and a pinch of red pepper flakes. Cook, until just softened, about 3-4 minutes. Set aside.
  4. Heat a gril pan over a medium high heat. Form bison mixture into four patties. Drizzle buns with olive oil and grill until slightly toasted. Slather with a little bit of mayo.
  5. Grill burgers until desired doneness, about 2-3 minutes per side for medium. When the burgers are almost done cooking top with brie and pour two tablespoons of water into the pan, cover until cheese is melted, about 30 seconds.
  6. Top the bottom of each bun with a handful of arugula, then the patty, followed by bacon and pears.

1902 - Family purchased farm

1910 - Leased land to dairy farmer

1987 - Hamill Brothers inherit farm

2002 - Started as a family business

2003 - Started a beef herd, laying hens, and pigs

2004 - Added sheep and attained organic certification of pasture land

2005 - Added dairy herd and began making fresh cheeses like mozzarella

2006 - Built aging caves and began making aged cheeses

2012 - Grid Magazine’s Cheese of the Month (Nov – Full Nettle Jack); Finalist at the Good Food Awards (Toma)

2013 - Won 2 blue ribbons from the American Cheese Society(for Buttercup Brie and Lawrenceville Jack Reserve); Added second cheesemaker

2014 - Broke ground on additional aging space and began process of getting AWA certification for our chickens