Name: Deviled Bison Burgers
Ingredients: 1 pound ground bison; 1 tablespoon + 1 teaspoon ketchup; 2 teaspoons hot pepper sauce; 1 teaspoon Worcestershire sauce (optional); 1 teaspoon prepared mustard; ½ teaspoon salt; ¼ teaspoon ground pepper; 5 soft sandwich rolls

Why it works: Bison and mustard work together. They rank in the top 11% of all ingredient pairs, and 6 recipes mention both. Both carry 1-hexanol, which smells resin, flower. The science ↓

The recipe

Time12 to 15 minutes

Ingredients

Contains: soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Prepare

In a bowl, mix all ingredients, except sandwich rolls, together. Form into 5 patties and place on the unheated rack of a broiler pan (or in a preheated skillet on the range-top).

Cook and serve

Broil 3 to 4 inches from the heat for 12 to 15 minutes until internal temperature reaches 160°F.
Serve patties in soft sandwich rolls.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

Bison + mustardtop 11% of all pairs

Aroma overlapmoderate

Mentioned together6 recipes

Shared aroma: 1-hexanol (resin, flower).
Ketchup + saucetop 1% of all pairs

Aroma overlapstrong

Mentioned together1,099 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Pepper + mustardtop 6% of all pairs

Aroma overlapmoderate

Mentioned together15,427 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Sauce + mustardtop 6% of all pairs

Aroma overlapmoderate

Mentioned together2,120 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Ketchup + mustardtop 9% of all pairs

Aroma overlaplow

Mentioned together331 recipes

Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Ground bison: Forms the main body of the patties and provides the meaty texture and flavor.
Ketchup: Adds moisture and a touch of sweetness and acidity to the patty mixture.
Hot pepper sauce: Adds heat and acidity that brightens the flavor of the meat.
Prepared mustard: Adds sharp, tangy flavor and some emulsifying moisture to the mixture.
Soft sandwich rolls: Hold the patties and add soft, mild bread contrast to each burger.

The step that matters

Broil to 160°F internal temperature. Ground bison is lean and cooks quickly, so it can dry out if overcooked, yet ground meat must reach a safe internal temperature. Checking with a thermometer rather than relying on time or color helps you hit that target without drying the patties.

Flavor stand-ins for the mustard

How well each one fits the dish's main ingredients (bison, ketchup, pepper, sauce):

Capsicumbetter flavor fit
Horseradishabout as good a flavor fit
Tomatoabout as good a flavor fit
Mustardthe original

Fit is the average pairing score against bison, ketchup, pepper, sauce. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.