Love homemade burgers? Try my Wagyu burgers, shrimp burgers, ground chicken burgers, or lamb burgers next. I thought I was a die-hard beef burger lover until I started experimenting with bison meat, and now I’m converted. If you were like me and intimidated by cooking with something foreign-sounding, don’t be! Compared to ground beef, they both have a mild flavor and are naturally juicy, tender, and flexible. The key difference is bison’s nutritional benefits: it is lower in saturated fat and higher in protein (source). My family prefers these to beef, too.
Why I love this recipe
Not gamey. Bison has a reputation for being gamey, but that simply isn’t true. It has a slightly sweeter flavor compared to beef. Plus, with the right seasonings, it tastes very similar to real hamburger meat. Multiple cooking options. I like using a cast iron skillet because I can enjoy these year-round, but they are fabulous on a standard charcoal grill, too! A fun and crowd-pleasing dinner. Change up your usual BBQ fare with these burgers on the grill.
Ingredients needed
Ground bison meat. Try to use lean ground bison if you can. An 85/15 mix is perfect or even 90/10. Also, try to get your meat from a butcher because there is less risk of it containing hormones and antibiotics (my butcher calls it pasture-raised). Shallot. I prefer shallots over onions because they are milder tasting and don’t detect from the natural juiciness of the meat. Kosher salt and black pepper. To round out the other flavors, making every bite pop. Olive oil. A small amount of oil helps the burgers turn out extra moist and juicy. It also encourages browning on the outside. Paprika. For a subtly smoky and sweet flavor. Chili flakes. These bring a mild kick of heat. Butter. To pan-fry the burgers to golden brown and tender perfection. Burger fix-ins. Anything and everything. My family loves cheese, caramelized onions, lettuce, tomatoes, mayonnaise, and BBQ sauce.
How to make bison burgers
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “My favorite bison burger recipe ever!!” – Mulana Step 3- Assemble. Serve the burgers in buns with your favorite toppings and enjoy!
Arman’s recipe tips
Use a grill. During the warmer months, I love to cook the burgers on the grill. Just crank it to medium-high heat, clean the grill grates, and cook the bison burger patties for 3-4 minutes on each side. Don’t overmix the ground meat mixture. Also, be very gentle when forming the patties. Overworking the ground meat will lead to tough and dry burgers. Avoid overcooking. Bison burgers are best when they’re cooked to medium rare (130ºF to 135ºF). Use a meat thermometer to check and see that they’re cooked to temperature. Of course, if you like them more done, aim for 145F for medium, 155F for medium-well done, and 165F for well done. Add more flavor boosters, like a pinch of garlic powder or onion powder, a dash of Dijon mustard, or some red pepper flakes.
Storage instructions
To store: The cooked burgers stay fresh for 3 to 4 days when stored in an airtight container in the fridge. Just like classic hamburgers, I like to serve homemade bison burgers with healthier burger sides, like air fryer french fries, air fryer sweet potato fries, or air fryer potato wedges. But you can pair them with practically any barbecue-style side dish. Try them with potato salad, corn on the cob, macaroni salad, grilled sweet potatoes, or orzo salad. To freeze: Place leftovers in a ziplock bag and store them in the freezer for up tp 3 months.
Frequently asked questions
More game meat dinners
Venison meatloaf Venison stew Healthy meatloaf Salisbury steak
