Juicy 20-Minute Bison Burgers

These juicy and flavorful bison burgers are seasoned with delicious spices and quickly grilled. They're ready in 20 minutes!

Course Main Course

Cuisine American

Prep Time 15

Cook Time 5

Total Time 20

Servings burgers

Calories 215kcal

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

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.

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.