Bison Burgers are a healthy delicious alternative to beef because they are lower in fat and calories, and full of minerals and micronutrients. A lighter, leaner burger, that tastes amazing!

How to make the most delicious Bison Burger- a healthy alternative to beef because they are lower in fat and calories, and full of minerals and micronutrients. A lighter, leaner burger, that tastes amazing!

Many of you have been requesting recipes using bison, because of its high mineral content and lower fat content. Here is a simple recipe for a Bison Burger that is full of flavor and easy to make.

Serve this the traditional way, with a tasty sourdough bun, and all your favorite fixings – tomatoes, lettuce pickles, grilled onions (or pickled onions) or turn it into a Burger Bowl for a low-carb alternative. Either way, you’ll love it.

ground bison in a package

Today we are using pasture-raised, grass-fed bison from Butcher Box, a company that specializes in sourcing high-quality, grass-fed meats, organic free-range chicken, and sustainably sourced, wild-caught fish. All products are humanely raised and free of added hormones and antibiotics.

How to make Bison Burger:

Step one:  Mix ground bison with garlic, shallot, fresh thyme, mustard, salt and pepper.

ground bison in a bowl with onion, garlic , mustard, thyme, salt and pepper

Step two: Add a tablespoon of olive oil. This is optional but seems to produce a less dry burger.

adding olive oil to the bison burger mixture

Step 3: Form into patties that are slightly indented in the centers, for more even cooking.

formed bison burger patties on a plate

Step 4: Grill over medium-high heat ( covered) until good grill marks appear, rotating to create hash marks.

bison burger patties on the grill with grilled onions

Step 5: Move to a cooler part of the grill (or lower the heat)  to cook through to the desired temperature.

Tip: Because Bison has lower fat content than beef, they often get dry. The secret is not to overcook!

grilled bison burgers

Step 6: Make the optional Bison Burger Sauce (Smoky Tangy Mayo) by mixing mayo with smoked paprika and mustard.

bison burger sauce made with mayo, mustard and smoked paprika

Smoky, tangy and full of yummy flavor!

Bison burger sauce or condiment in a bowl

Step 8: Build your perfect burger!

Tip: Grilling the bun gives a nice toasty texture and flavor!

spreading the bison burger sauce on a grilled bun

Grilled onions are also a delicious option!

bbuilding the bison burger with the bison burger patty and grilled onions

To me, the perfect burger always includes a “pickled element” to help cut the mouthfeel of the fat. Here we are using our homemade fermented pickles, but in a pinch, pickled red onions or quick pickled shallots are a great option too!

How to make the most delicious Bison Burger- a healthy alternative to beef because they are lower in fat and calories, and full of minerals and micronutrients. A lighter, leaner burger, that tastes amazing!

Together with all the elements, the bison burger tastes, tangy, herby, smoky, earthy and full of umami flavor! And as a side note, my husband totally devoured these.

How to make the most delicious Bison Burger- a healthy alternative to beef because they are lower in fat and calories, and full of minerals and micronutrients. A lighter, leaner burger, that tastes amazing!

I hope you enjoy the Bison Burgers and please let us know what you think in the comments below!

xoxo

Sylvia

 

More burger recipes you may like:

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How to make the most delicious Bison Burger- a healthy alternative to beef because they are lower in fat and calories, and full of minerals and micronutrients. A lighter, leaner burger, that tastes amazing!

Grilled Bison Burger

  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 3 1x
  • Category: buffalo, bison, burger
  • Method: grilled
  • Cuisine: american
  • Diet: Gluten Free

Description

How to make the most delicious Bison Burger- a healthy alternative to beef because they are lower in fat and calories, and full of minerals and micronutrients. A lighter, leaner burger, that tastes amazing!


Ingredients

Scale
  • 1 pound Ground Bison
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup finely chopped onion or shallot
  • 12 fat clove garlic cloves, finely minced
  • 2 teaspoons stone-ground or dijon mustard
  • 1 tablespoon fresh thyme (or 1 teaspoon dried thyme- or sub dried Italian herbs)
  • 1 tablespoon olive oil , optional, but adds moisture.

Optional Smoky Aioli:

Burger Ingredients (optional): Serve with your favorite fixings- grilled onions, buns, mayo, mustard, bbq sauce, tomato, lettuce, fermented pickles, pickled onions, melted cheese, etc.

Serve as a Burger in a Bowl- see this Healthy Burger Bowls post for ideas.


Instructions

  1. Preheat grill to Medium-High heat.
  2. Place the ground bison in a bowl and pull it apart with a fork.
  3. Sprinkle with salt, pepper, add the onion, garlic, mustard, thyme and olive oil, and mix until thoroughly combined.
  4. With damp hands, form into 3 or 4 patties, 3/4 inch thick, that are slightly thinner in the middle. (At this point you could wrap in parchment and refrigerate for later.)
  5. Grease the grill grate well. Place the patties on the hot grill, along with onions ( if grilling). Cover and give them a good sear, 3-4 minutes on each side, rotating halfway though, to give them crosshatch grill marks. Use a thin metal spatula to flip over.
  6. Cook to desired temperate. Burgers are cooked to medium-rare when they reach an internal temp of 140F-145F, cooked to medium at 150F, and cooked to well done at 155F-160F.  Let rest 10 minutes, covered in foil.
  7. To make the Smoky Aioli, simply stir the ingredients together in a small bowl.
  8. Assemble your burgers as desired, grilling the buns if you like.

Notes

If you don’t have a grill, the bison burgers can also be cooked in a greased skillet or grill pan on the stovetop.

Because Bison burgers are lower in fat, try not to overcook or they can become dry.

Nutrition

  • Serving Size: 1 patty
  • Calories: 339
  • Sugar: 1 g
  • Sodium: 782.5 mg
  • Fat: 15.9 g
  • Saturated Fat: 5.1 g
  • Carbohydrates: 16.7 g
  • Fiber: 1.4 g
  • Protein: 33.8 g
  • Cholesterol: 83.3 mg

Keywords: bison burgers, how to make bison burgers, bison burger, bison burger recipe, grilled bison burger, buffalo burger, buffalo burger recipe,

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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Comments

  1. It is VERY Difficult to find a recipe you want i.e. Pickled red onions. I know I have seen the recipe but cannot now find it and there is no place to simply type it in that I can find. HELP
    Thanks

    1. Hi Jakki- Look for the search icon at the very top – it looks like a magnifying glass. 🔎.

  2. I made this recipe tonight and it came out delicious. I used the Italian seasoning and included the olive oil. It was jucy and flavorable. The smoked aoili was a nice complemt to the burger. Thank you! .

  3. This was sooo good. Love the sauce! My kids ate this up as well. I love that you are a trained chef and you share that gifting with others for free. Thank you so much 🙂

  4. Sylvia, all your recipes are inspiring and delicious. Both a visual and gastronomic delight! Thank you for your hard work and creative cooking, you are appreciated.

  5. We had these today for a birthday dinner and they were SO GOOD. I made three large patties and pan-fried them to well done. They stayed really juicy in the middle and crisped nicely on the outside. We had them on toasted buns with the aioli, lettuce, tomato, and the recommended pickled onions (which were also delicious!)

  6. Turned out perfectly. The addition of mustard and olive oil kept it stay moist. Will make again!

  7. Definitely looks like another winner. I love bison burgers on the grill and I cannot wait to try that aioli! I’ll probably have to serve it with your French Potato Salad that I am absolutely obsessed with. Thank you, Sylvia!