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My homemade bison burgers are juicy and tender, seasoned with a handful of aromatics, and cook in 10 minutes. They are a delicious way to enjoy lean protein, with zero gamey flavor.
I thought I was a die-hard beef burger lover until I started experimenting with bison meat, and now I’m converted. If you were like me and intimidated by cooking with something foreign-sounding, don’t be!
Compared to ground beef, they both have a mild flavor and are naturally juicy, tender, and flexible. The key difference is bison’s nutritional benefits: it is lower in saturated fat and higher in protein. My family prefers these to beef, too. It’s quick to cook and perfect to assemble into cheeseburgers!
Why I love these bison burgers
It’s not gamey. It has a slightly sweeter flavor than beef. Plus, with the right seasonings, it tastes very similar to real hamburger meat (ask my family!).
There are multiple cooking options. I like using a cast iron skillet because I can enjoy these year-round, but they are also fabulous on a standard charcoal grill!
They are healthy. Bison is naturally super lean, high in protein, and needs minimal fats to cook.
A fun and crowd-pleasing dinner. Change up your usual BBQ fare with these burgers.
Key Ingredients
- Ground bison meat. If you can, try to use lean ground bison. An 85/15 mix is perfect, or even 90/10. Also, try to get your meat from a butcher because there is less risk of it containing hormones and antibiotics (my butcher calls it pasture-raised).
- Shallots. I prefer shallots over onions because they are milder tasting and don’t detract from the meat’s natural juiciness. Either chop them finely or grate them.
- Olive oil. A small amount of oil helps the burgers turn out extra moist and juicy and encourages browning on the outside.
- Spices. Kosher salt, black pepper, paprika, and chili flakes.
- Butter. To pan-fry the burgers to golden brown and tender perfection.
- Burger fix-ins. Anything and everything. My family loves cheese, caramelized onions, lettuce, tomatoes, mayonnaise, and BBQ sauce.
How to make bison burgers
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1– Add all of the ingredients (except the butter) to a large bowl.
Step 2- Mix until combined. Shape the mixture into four burger patties. Press down on each one.
Step 3- Melt the butter in a skillet, then pan-fry the burgers until they’re browned on both sides.
Step 4- Serve the burgers in buns with your favorite toppings and enjoy!
Arman’s recipe tips
- Press down in the center of each patty. Have you ever made burgers that puff up in the middle and remain undercooked? Making an indentation in the middle of each one will ensure this does not happen!
- Don’t overmix the ground meat mixture. Also, be very gentle when forming the patties. Overworking the ground meat will lead to tough and dry burgers.
- Avoid overcooking. Bison burgers are best when cooked to medium rare (130ºF to 135ºF). Use a meat thermometer to check and see that they’re cooked to temperature. Of course, if you like them more done, aim for 145°F for medium, 155°F for medium-well done, and 165F for well done.
- Add more flavor boosters, such as a pinch of garlic or onion powder, a dash of Dijon mustard, or some red pepper flakes.
Storage instructions
To store: The cooked burgers stay fresh for 3 to 4 days when stored in an airtight container in the fridge.
To freeze: Place leftovers in a ziplock bag and store them in the freezer for up to 3 months.
Frequently asked questions
Bison meat is naturally lean, so it’s best to mix it with a higher-fat red meat, like lamb or beef. I’ve tested them with both and love the flavor.
Yes! You can prepare the patties up to three days in advance, and when you’re ready to cook, bring them to room temperature.
I love to cook the burgers on the grill during the warmer months. Just crank it to medium-high heat, clean the grill grates, and cook the bison burger patties for 3-4 minutes on each side.
More family-friendly burgers
Juicy Bison Burgers
Video
Ingredients
- 21 ounces ground bison
- 1 shallot diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- 2 tablespoons butter
Instructions
- Place the ground bison in a bowl and combine it with the onion, spices, and olive oil.
- Knead gently with your hands and form into 4 equal-sized patties. Avoid overmixing as the meat mixture can become tough when cooked.
- Heat butter in a cast iron skillet and cook patties until browned on both sides, around 8-9 minutes, or until the meat reaches an internal temperature of 130-135F.
- Remove the bison burgers from the skillet and assemble into burgers or serve over salad or vegetables.
Notes
- STORAGE. The cooked burgers stay fresh for 3 to 4 days when stored in an airtight container in the fridge.
- REHEATING. Warm the burgers in the microwave or a skillet over medium heat until they’re warmed through. Be careful not to cook them for too long, as bison can dry out very easily.
- DONENESS. These burgers are best enjoyed medium-rare (130°F). For medium, aim for 150°F and for well-done, look for 160°F.
Burgers can be so nutriious!
My favorite bison burger recipe ever!!
Just made these for the fifth time! They are so juicy, the best bison burgers 🙂
Thank you, Ramona!