These succulent and flavorful bison burgers are seasoned with a variety of scrumptious herbs and spices, such as parsley, onion, garlic, and paprika.
They can be quickly grilled and are ready in just 20 minutes, making them the ideal weeknight dinner.
I actually think that the flavor of bison meat is quite similar to that of beef; it is very mild; it is not gamey or bold-tasting like lamb burgers.
However, you can taste that it’s leaner, especially when compared to ground beef, so you should cook it appropriately, which primarily means not overcooking it because it could end up being quite dry. [feast_advanced_jump_to]
Here’s an overview of what you’ll need to make these delicious bison burgers, along with the precise measurements found in the recipe card below:
Black pepper and kosher salt: If using fine salt, cut back on the amount you use to prevent the burgers from becoming overly salty.
Spices: I enjoy using cayenne pepper, smoked paprika, dried parsley, onion powder, and garlic powder.
Grilling with avocado oil is a great idea because it has a high smoke point and a neutral flavor.
Because bison lacks fat, it dries out easily and should be prepared similarly to beef burgers but for a little less time.
In order to achieve medium-rare or medium, grill these burgers for a total of about 6-7 minutes, as opposed to the typical 8 minutes for a beef burger.
Although I typically cook ground meats to medium doneness (145°F), you should make your own choice given that the USDA advises cooking ground meats to well-doneness (160°F).
The recipe card below has step-by-step directions for making these burgers, but the fundamental procedures are as follows:
Make a dimple in the center of each patty, then divide the mixture into four equal portions; this will help the patties maintain their shape as they cook.
How To Cook Organic Bison Burgers On The Grill
Perfect Bison Burgers 🔗
We’re swapping out the typical beef burgers for ground bison. These juicy bison burgers are a healthy, easy, weeknight dinner.
- 1 medium red onion, peeled
- 2 lb. ground bison
- 1 tbsp. Worcestershire sauce
- 1 tsp. kosher salt
- 3/4 tsp. ground black pepper
- 3 tbsp. salted butter
- 4 toasted hamburger buns
- Optional toppings: sharp cheddar cheese slices, BBQ sauce, dill pickle slices
- Cut the red onion into ½-inch thick round slices, keeping the circles of the onion intact. Set aside.
- Combine the bison, Worcestershire sauce, salt, and pepper a large bowl. Mix gently but thoroughly to combine. Divide the mixture into four even portions, about 8 ounces each. Pat together into a ball (but not too tightly), then press into a patty, about 1-inch thick.
- Heat a large cast-iron skillet over medium heat. Add 2 tablespoons of butter and swirl to coat the pan. Place the onion slices in the pan and cook for 3 minutes on each side, until golden brown. Remove from the skillet and set aside.
- Add the remaining 1 tablespoon of butter to the skillet. Place the bison patties in the skillet and sear until golden, about 5 minutes. Flip and cook the other side until the internal temperature of the burger reaches 130 to 135˚ (for medium-rare), 3 to 4 minutes more. If you like cheese on your burgers, add it during the last minute of cooking, then cover to melt.
- Serve the burgers immediately on toasted buns with seared red onion rings, pickles, and BBQ sauce.
How do you keep bison burgers from falling apart?
The secret to keeping these burgers from disintegrating is adding just enough corn flour to absorb the excess moisture. These burgers are bursting with flavor, starting with brown sugar, followed by garlic, parmesan cheese, and hot peppers.
How should bison burgers be cooked?
Cooking bison burgers on a very hot grill can run the risk of overcooking and drying out the meat, so it’s best to cook the ground meat in a skillet at moderate heat. Add some butter to your skillet and sear until just medium-rare (130 to 135 ) or rare so that the patties don’t get dry.
What seasonings go well with bison?
A blend of Italian seasonings containing the aforementioned herbs works well in bison soup, on steaks or roasts, on pizza, on lazogna, or in chilli. Fresh herbs like rosemary, thyme, sage, oregano, savory, and basil are always nice to use but not always on hand so dried herbs may be substituted.