An easy recipe for paleo and keto bison burger. Ready in just 20 minutes and served on a grain-free bun, it’s healthy and delicious!
I’m really enjoying this easy recipe for juicy, flavorful bison burgers. I’ve been making them quite often!
What is bison burger made of?
It’s is made of bison meat. It is naturally lean and high in iron, and it’s considered by some to be more sustainable than beef. I find that the taste is very similar to beef, by the way. It’s not gamey, and it’s not bold-tasting like lamb burgers. But you can definitely taste that it’s leaner, especially when compared with lean (not extra lean) ground beef.
How to cook bison burger
Cook it as you would cook a beef burger, but for a slightly shorter time. Lacking fat, it dries out easily. So if you usually grill a beef burger for about 8 minutes, consider grilling a bison burger for about 6-7 minutes, aiming for medium-rare doneness rather than medium.
Keep in mind, though, that consuming undercooked meat may increase your risk of foodborne illness. The USDA recommends cooking ground meats to well-done (160°F). I usually cook bison burger to medium doneness (145°F), sometimes to medium-rare (135°F). But you should make your own informed decision.
How to season bison burger
As with all burger recipes, the seasonings in this recipe are very flexible. I use what I like, and you should use what you like and what you have on hand.
I like to use dried spices because it’s so convenient. But if you have onions, garlic and parsley in the house, by all means, use them! 2 tablespoons finely chopped onion, a tablespoon of garlic and 1/4 cup finely chopped parsley would be great in this recipe.
How to serve these burgers
As for the bun, I use either cloud bread, or low carb English muffins as a low carb bun when I serve bison burgers. Both are excellent, but the English muffin is easier to make, so I tend to default to that.
Needless to say, if you don’t mind wheat and carbs, you can simply use hamburger buns.
What about leftovers?
You can keep leftovers of these bison burgers in the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave on 50% power.
- 1 lb. lean ground bison
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried parsely
- 1/8 teaspoon cayenne pepper
- Avocado oil for grill
- In a large bowl, use clean hands to mix the bison meat and spices together until well-seasoned.
- Form four patties, each weighing 4 oz, 3 inches in diameter, and 1/2 inch thick.
- Preheat a grill, a grill pan or a George Foreman Grill over medium-high heat, about 5 minutes. Spray or brush the grill surfaces with oil.
- For medium doneness, grill the bison burgers for about 4 minutes on each side, or for a total of 4 minutes on a dual-contact grill such as the George Foreman grill. Serve immediately.