These juicy and flavorful bison burgers are seasoned with various tasty spices, including onion, garlic, paprika, and parsley.
Quickly grilled, these burgers are ready in just 20 minutes, making them the perfect weeknight dinner. The leftovers are excellent, too!
I enjoy bison meat. Its flavor is similar to beef. It's very mild - not gamey and not bold-tasting like lamb burgers.
But you can definitely taste that it's leaner, especially compared with ground beef. So you should cook a bison burger accordingly. Avoid overcooking it, or it could become dry.
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Ingredients
You'll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- 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.
Variations
As with all burger recipes, the seasonings in this recipe are flexible. I use what I like, and you should use what you like and have on hand.
I like to use dried spices because they are convenient. But if you have fresh onions, garlic, and parsley in the house, 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 excellent in this recipe.
Instructions
The detailed instructions for making these burgers are included in the recipe card below. Here are the basic steps:
You start by mixing the meat 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 the burgers immediately.
Expert Tip
To ensure the burgers turn out juicy and tender rather than dense and tough, handle them lightly when you mix the spices into the meat and shape the mixture into patties.
Recipe FAQs
Although bison and beef are both considered red meat (bison belongs to the same family as the domestic cow and the buffalo), bison is leaner and has finer marbling. In terms of flavor, it is similar to beef. Its flavor is mild. It does not have a strong, gamey aftertaste.
Because it's lean, it's best to cook it over medium or medium-high heat (not high) and ensure your grill is well-greased to prevent sticking. Because of its leanness, it's also important to avoid overcooking it.
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.
Serving Suggestions
- Bison burger pairs 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 an excellent burger topping.
- These burgers are excellent when topped with sriracha mayo.
- As for the bun, I use either cloud bread or an English muffin as a bun. Both are excellent, but the English muffin (shown in the photos on this page) is easier to make.
Storing Leftovers
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 also freeze the leftovers in freezer bags, in a single layer, for up to three months. Thaw them overnight in the fridge.
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Recipe Card
Juicy Bison Burger Recipe
Ingredients
- 1 pound lean ground bison
- 1 teaspoon Dijon mustard
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried parsely
- â…› 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.Â
- 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.
Video
Notes
- The CDC recommends cooking meat, poultry, and eggs thoroughly.
- To ensure the burgers turn out juicy and tender rather than dense and tough, it's important to handle them lightly, both 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 in the house, by all means, use them! Two tablespoons of finely chopped onion, a tablespoon of garlic, and ¼ cup of finely chopped fresh parsley are excellent 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 the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave at 50% power. You can freeze the leftovers in freezer bags for up to three months.Â
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Diane
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
Yum! That sounds amazing. Thank you for the comment, Diane!