Flavorful bison burger is seasoned with a variety of tasty spices. Ready in just 20 minutes and served on a grain-free bun, it’s the perfect weeknight dinner.
But you can definitely taste that it’s leaner, especially when compared with lean (not extra lean) ground beef. So you should cook it accordingly, which mostly means not overcooking it.
The ingredients you’ll need
You’ll only need a few simple ingredients to make these tasty bison burgers. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Lean ground bison: I use a mixture of 85% lean and 15% fat.
Dijon mustard: This traditional French mustard is creamier, thicker, and less vinegary than yellow mustard.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the burgers could end up too salty.
Spices: 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.
How to cook a 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 these burgers for a total of about 6-7 minutes, aiming for medium-rare doneness rather than medium.
Keep in mind, though, that the USDA recommends cooking ground meats to well-done (160°F). I usually cook them to medium doneness (145°F). But you should make your own informed decision.
The detailed instructions for making these burgers are included in the recipe card below. Here are the basic steps:
1. Mix the meat with the spices.
2. Divide the mixture into four equal parts and form them into patties. Make a dimple in the center of each patty.
3. Preheat your grill on medium-high and oil it.
4. Cook the burgers 3-4 minutes per side, depending on your desired level of doneness.
How to season these burgers
As with all burger recipes, the seasonings in this bison burger 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!
Two tablespoons of finely chopped onion, a tablespoon of garlic and 1/4 cup of finely chopped parsley would be great in this recipe.
How to serve bison burgers
Needless to say, if you don’t mind wheat and carbs, you can simply use hamburger buns.
Reviews of this recipe
On Instagram, Micah posted this gorgeous photo of her creation, which she graciously allowed me to post here. She says:
These bison burgers turned out so good from @yumhealth 👍 I’m cracking up at how fat they are but that’s how I had to make them to fit on the sweet potato “bun”. So good!
What about leftovers?
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave on 50% power.
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- 1 lb. lean ground bison
- 1 teaspoon Dijon mustard
- 1 teaspoon Diamond Crystal 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. Make a dimple in the center of each patty.
- 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.