These juicy bison burgers are well seasoned with a variety of spices. Quickly grilled, they are ready in 20 minutes, making them the perfect weeknight dinner.
These bison burgers are a staple in my house. They are easy to make, incredibly flavorful and juicy, and make a nice variation from beef (the same is true for these pork burgers). Bison is leaner than beef, so I make sure not to overcook these burgers. I grill them quickly and serve them in a bun with lettuce and tomatoes. They're also great in a lettuce wrap or simply on a plate, eaten with a fork and a knife!
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Lean ground bison: 85% lean and 15% fat.
- Mustard: I use Dijon mustard. This traditional French mustard is creamier, thicker, and less vinegary than yellow mustard.
- To season: Kosher salt, black pepper, onion powder, garlic powder, smoked paprika, dried parsley, and cayenne pepper.
- Avocado oil for the grill: This oil has a neutral flavor and a high smoke point, making it an ideal cooking oil.
As with all burger recipes, the seasonings are flexible. I use what I like, and you should use what you like and have on hand. I use dried spices because they are convenient. But if you have fresh onions, garlic, and parsley on hand, by all means, use them! The burgers will taste even better. Two tablespoons of finely chopped onion, a tablespoon of garlic, and ¼ cup of finely chopped fresh parsley are delicious in this recipe.
Instructions
The detailed instructions for making these burgers are included in the recipe card below. Here are the basic steps:
Combine the ground bison with the spices. Divide the mixture into four equal parts and form them into patties. Make a dimple in the center of each patty. This will help the patties retain their shape while they cook.
Preheat your grill to medium-high and oil it. Cook the burgers for 3-4 minutes per side, depending on your desired level of doneness.
Serve immediately.
Amazingly tasty. Spices judged perfectly. First time I made a Bison Burger. So easy. No need for sauces and all the extras I usually put in when I make hamburgers and then when I eat them.
Sandra
Read more comments
Amazingly tasty. Spices judged perfectly. First time I made a Bison Burger. So easy. No need for sauces and all the extras I usually put in when I make hamburgers and then when I eat them.Recipe Tips
- To make sure the burgers turn out juicy and tender rather than dense and tough, handle them lightly when you mix the spices into the meat and when shaping the mixture into patties.
- Bison is leaner and has less marbling than beef. Its flavor is similar to beef but milder. Because it's lean, it's best to cook it over medium or medium-high heat (not high) and grease your grill well to prevent sticking. Because of its leanness, it's also important to avoid overcooking it.
- Making a dimple in the center of each burger helps prevent them from puffing up and losing their shape as they cook, but it's not foolproof. Sometimes, the burgers slightly puff on the grill despite the dimple. They are still delicious, so don't worry about it too much!
- Instead of grilling, you can pan-fry these burgers in olive oil over medium heat for 5 minutes per side or until they reach your desired level of doneness.
- To make cheeseburgers, place cheese slices on the burgers during the last 30 seconds of grilling and close the lid.
- Storage: You can keep these burgers in an airtight container in the fridge for 3-4 days. Reheat them in the microwave at 50% power. You can also freeze the cooled leftovers in freezer bags, in a single layer, for up to three months. Thaw them overnight in the fridge.
Serving Suggestions
- Bison burgers pair well with jicama fries or zucchini fries and pickled red onions.
- If you have sauteed onions or caramelized onions (or the patience to make them), they make a delicious burger topping.
- I love topping these burgers with sriracha mayo.
- As for the bun, I use either cloud bread or an English muffin as a bun. Both are great, but the English muffin shown in the photos on this page is easier to make.
Recipe Card
Juicy 20-Minute Bison Burgers
Video
Ingredients
- 1 pound lean ground bison
- 1 teaspoon Dijon mustard
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried parsely
- ⅛ teaspoon cayenne pepper
- Avocado oil - for the grill
Instructions
- In a large bowl, use clean hands to mix the bison meat and spices together until well-seasoned.
- Form four patties, each weighing 4 ounces, 3 inches in diameter, and ½ inch thick. Make a dimple in the center of each patty.
- Preheat a grill, a grill pan, or a dual-contact electric grill over medium-high heat. Spray or brush the grill surfaces with oil.
- For medium doneness, grill the burgers for about 4 minutes on each side or a total of 4 minutes on a dual-contact grill.
- Serve the burgers immediately.
Notes
- The USDA recommends cooking ground meat to an internal temperature of 160°F.
- To make sure the burgers turn out juicy and tender rather than dense and tough, handle them lightly when you mix the spices into the meat and when you shape the mixture into patties.
- I like to use dried spices because they are convenient. But if you have onions, garlic, and fresh parsley on hand, by all means, use them! Two tablespoons of finely chopped onion, a tablespoon of garlic, and ¼ cup of finely chopped fresh parsley are delicious in this recipe.
- Making a shallow dimple in the center of burgers helps them retain their shape when you cook them. Without the dimple, they could puff up and lose their shape.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them in the microwave at 50% power. You can freeze the cooled leftovers in freezer bags for up to three months. Thaw them overnight in the fridge.
Nutrition per Serving
Save this Recipe!
We'll email this recipe to you, so you can come back to it later!
We will also add you to our weekly newsletter. Unsubscribe anytime. See healthyrecipesblogs.com/privacy/ to learn how we use your email.
Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
NN says
If was easy and delicious, I added some liquid smoke flavors which gave them an extra something.
Vered DeLeeuw says
Liquid smoke sounds like a great addition! Yum.
Ingrid Almeida-Lasneski says
Delicious and thank you
Vered DeLeeuw says
You're very welcome, Ingrid! Glad you liked it.
Dusan says
This recipe is awesome! Very simple, and the burgers are delicious!
Vered DeLeeuw says
Glad you liked it, Dusan! Thanks for the review.
Dee says
I cooked this tonight & it was so good. I will be using this recipe ALOT...thanks!
Vered DeLeeuw says
You're very welcome, Dee! I'm so glad you enjoyed this recipe.
Diane says
This is my go to Bison burger recipe. We especially use it when we make Moco Loco. Hubby’s smoking some now. Can’t wait!
Vered DeLeeuw says
Yum! That sounds amazing. Thank you for the comment, Diane!