Bison Burgers
With lean bison, caramelized red onions, sharp white cheddar, and a zesty Dijon sauce, these Bison burgers are a delicious mix of fresh, flavorful ingredients. Grill or cook on stovetop! Also optional to use ground beef–these are the best burgers for any time of year!
These bison burgers are a simple, classic American burger made with lean ground bison instead of ground beef. Cooked perfectly either on the stove-top or grill, each pattie is juicy and loaded with flavor. My favorite is when the cheese melts, along with the delicious burger sauce, and then of course the onions. It’s an “out-of-this-world” burger that is always a crowd pleaser when we serve these to guests!
Bison Burgers
This Bison Burger recipe is a standout from Erin Clarke’s new cookbook, Well Plated Every Day. I love Erin’s approach to cooking because her recipes are just a little lighter but still pack that incredible punch, with flavor combinations that make every bite memorable.
Read more: Bison Burgers
As I flipped through the cookbook, I found myself bookmarking almost every page! These are recipes you’ll want to cook again and again, and the best part? Most can be on the table in under an hour, making them as practical as they are delicious. So grab Erin’s new cookbook.
Why I love this recipe
- We love a good burger, even in the wintertime.
- Love this recipe that you can cook on the stovetop (winter) or on the grill (summer).
- You can replace the bison with lean ground beef if you prefer.
- The mustard sauce is the BEST.
Gather these ingredients
Caramelized onions
- Extra-virgin olive oil
- Red onions – medium – thinly sliced
- Kosher salt
Creamy Dijon Sauce
- Greek yogurt – nonfat – plain
- Dijon mustard
Burgers/patties
- Ground bison – or 90% lean ground beef
- Extra virgin olive oil
- Worcestershire sauce
- Dijon mustard
- Kosher salt
- Ground black pepper
- Sharp white cheddar cheese
- Canola oil – for grilling
- Brioche buns – whole grain
- Lettuce
- Tomato
How to make Bison Burgers
Caramelize the onions
- Heat the olive oil in a large saute pan over medium-high heat. Add the onions and salt. Cook until the onions begin to soften and brown, about 8 minutes.
- Reduce the heat to low and let cook, stirring occasionally, until the onions are very soft and caramelized, 15-20 additional minutes. Remove from heat.
Make the creamy Dijon sauce
- Combine (in a small bowl) the yogurt and mustard (add more mustard for a zippier sauce). Set aside.
Cook the burger patties
- Place the bison meat in a large bowl. Add the olive oil, Worcestershire, mustard, salt, and pepper. With a fork, gently stir to combine, being careful not to compact the meat (handle it as little as possible for the most tender burgers).
- Shape the mixture (gently) into 6 equal patties (about 3 ½ inches each).
- Season the outsides of the patties with the remaining ½ tsp of salt and brush lightly with canola oil.
Cook the burgers
- Heat a gas or charcoal grill to medium high heat (375 – 400 degrees F) or cast iron skillet on your stovetop to medium-high heat (be sure the skillet is hot before adding the burgers).
- Cook the burgers until slightly charred on the first side, about 4 minutes.
- Flip and cook on the other side for 3-4 minutes more, until the internal temperature of the burger reaches 130-135 degrees F (for medium rare). Do not overcook or the burgers will be dry.
- Melt the cheese on top of the patty during the last minute of cooking.
- Toast (if desired) the buns on a baking sheet in your oven at 350 degrees F for 5-7 minutes.
- Spread the bottom bun generously with the Dijon sauce. Top with lettuce and tomato, the pattie, and then the caramelized onions. Finish with the top bun.
- Serve and ENJOY every bite!
Tips & substitutions
- Toast the buns – burgers are always better that way.
- Use brioche or a whole grain bun – but of course you can use whatever buns you want, or make the burgers protein style (which means the pattie is between 2 lettuce leaves with no bun).
- If you can’t find bison at the market, use 90% lean ground beef.
- Optional to use yellow Sharp Cheddar, or Provolone, Havarti or Swiss cheese.
- Make the mustard sauce ahead of time and keep in the fridge.
- Use fresh tomatoes and lettuce for the juiciest burgers! Use what’s in season.
- Make the onions ahead of time, too. We love to doubel and triple the onion recipe, so we always have some in the fridge for burgers and sandwiches.
Serving suggestions
Serve these Bison Burgers with sweet potato chips or fries, and Chocolate Dump Cake.
Storage
Store any leftover cooked burger patties in an airtight container in the refrigerator for up to 3 days.
Check out these other burger recipes while you’re here
Get the Recipe:
Bison Burgers
Ingredients
For the caramelized onions
- 1 Tbsp extra-virgin olive oil
- 3 medium red onions, thinly sliced
- ¼ tsp kosher salt
For the creamy Dijon Sauce
- ½ cup nonfat plain Greek yogurt
- 1-2 Tbsp Dijon mustard
For the burgers
- 2 pounds ground bison or 90% lean ground beef
- 2 Tbsp extra-virgin olive oil
- 1 Tbsp Worcestershire sauce
- 1 Tbsp Dijon mustard
- 1 tsp kosher salt, divided
- ½ tsp ground black pepper
- 6 slices Sharp white cheddar cheese, or 4 if making larger burgers
- Canola oil, for grilling
- 6 medium whole grain or brioche buns, or 4 if making larger burgers
- Lettuce and tomato
Instructions
- Caramelize the onions: Heat the olive oil in a large saute pan over medium-high heat. Add the onions and salt. Cook until the onions begin to soften and brown, about 8 minutes. Reduce the heat to low and let cook, stirring occasionally, until the onions are very soft and caramelized, 15-20 additional minutes. Remove from the heat.
- Make the creamy Dijon sauce: In a small bowl combine the yogurt and mustard (add more mustard for a zippier sauce). Set aside.
- Make the burger patties: Place the bison in a large bowl. Add the olive oil, Worcestershire, mustard, ½ tsp of the salt, and the pepper.
- With a fork, gently stir to combine, being careful not to compact the meat (handle it as little as possible for the most tender burgers). Gently shape the mixture into 6 equal patties (about 3 ½ inches each). Season the outsides with the remaining ½ tsp of salt and brush lightly with canola oil.
- Cook the burgers: Heat a gas or charcoal grill to medium high heat (375-400 degrees) or cast iron skillet on our stovetop to medium-high heat (be sure the skillet is hot before adding the burgers). Cook the burgers until slightly charred on the first side, about 4 minutes. Flip and cook on the other side for 3-4 minutes more, until the internal temperature of the burger reaches 130-135 degrees (for medium rare). Do not overcook or the burgers will be dry.
Assemble the burgers:
- Add the cheese during the last minute of the cooking so the cheese melts.
- If desired, toast the buns on a baking sheet in your oven at 350 degrees for 5-7 minutes.
- To serve, spread the bottom bun generously with the Dijon sauce. Top with lettuce and tomato, the pattie, and then the caramelized onions.
- Finish with the top bun and ENJOY every bite!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
