Surf n’ Turf Bison Burger

 | Serves: 2 burgers
Who doesn’t love Surf n Turf! And who better to design us a surf n’ turf burger than Nova Scotian chef Ben Kelly! Chef Ben loves the sweet taste of bison and the crunchy coating of fried scallops and decided they’d be even better together. ENJOY!

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Cocktail sauce

  • In a small bowl, whisk together the ketchup, horseradish, fish sauce and hot sauce
  • Cover and refrigerate for 15 minutes before use

Green Apple and Celery Root Slaw

  • In a medium mixing bowl, combine the mayonnaise, mustard, hot sauce, sugar, vinegar, and salt;
    mix well, taste and adjust the seasoning as needed.
  • Add the julienned apple, celery root and sliced onions. Mix well.
  • Cover the bowl and refrigerate for 15 minutes before use.

Fried Bay Scallops

  • Heat 1 to 2 litres of canola oil in a fryer or pot to 360 F.
  • In a medium mixing bowl, combine the pancake mix, Cajun seasoning and salt. Mix well.
  • Coat the scallops in the flour mixture and shake off excess.
  • Fry the scallops in the hot oil for 2 to 3 minutes or until golden brown and crispy.
  • Remove the scallops from the oil, shake off the excess. Put the scallops in a bowl and toss with an additional pinch of salt.

Bison Burger

  • Heat your grill to 400 F.
  • In a medium mixing bowl, gently combine the bison with salt, pepper, onion powder, and garlic powder.
  • Mix well, divide the meat and form into 2 patties.
  • Put the wood chips in a small foil container on the grill and light them using a barbecue lighter.
  • Once the wood chips start smoking, put the burgers on the grill; cook for 2 ½ to 3 minutes per side or until cooked (bison is leaner than beef so cooks more quickly)

Building the Burger

  • Open the buns and drizzle with olive oil. Grill for 1 to 2 minutes to toast on the cut side.
  • Spread the cocktail sauce on the top and bottom bun.
  • Put a leaf of lettuce on the top and bottom bun.
  • Put one burger on each of the bottom buns, then top with the coleslaw.
  • Make a little well in the coleslaw to help keep the scallops on the burger.
  • But the scallops on the burgers and add the top bun.


More Chef Recipes

Surf n’ Turf Bison Burger


Bison Burger

8 oz (226 g) Noble Premium Bison Lean Ground
½ tsp (2.5 mL) kosher salt
1/8 tsp (.5 mL) black pepper
1/8 tsp (.5 mL) onion powder
1/8 tsp (.5 mL) garlic powder
½ c (125 mL) applewood chips

Cocktail Sauce

¼ cup (60 mL) ketchup
2 tsp (10 mL) prepared horseradish
4 drops Thai fish sauce
¼ tsp (1 mL) hot sauce

Green Apple and Celery Root Slaw

2 Tbsp (30 mL) mayonnaise
1 tsp (5 mL) grainy mustard
¼ tsp (1 mL) hot sauce
1 tsp (5 mL) sugar
1 tsp (5 mL) apple cider vinegar
¼ tsp (1 mL) kosher salt
½ c (60 mL) julienne green apple (peel on)
½ c (120 mL) julienned celery root (peeled)
¼ c (60 mL) thinly sliced red onion

Fried Bay Scallops

5 oz (150 g) bay scallops
½ c (120 mL) dry pancake mix
1 tsp (5 mL) Cajun seasoning
½ tsp (2.5 mL) kosher salt
oil for deep frying


2 burger buns (gluten-free millet and chia seed buns or plain sesame seed buns)
4 pieces leaf lettuce
2 tsp (10 mL) olive oil

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