Quick Look: The Best Bison Burger (Tested + Reliable)
- Cook to 135–140°F (medium) for best texture
- Grill over medium-high heat, not high
- Cook fast: ~3–4 minutes per side
- Don’t overwork the meat
- Add a small indent to prevent puffing
- Rest 5 minutes before serving
- Optional (but highly recommended): whiskey onions + gorgonzola + smoky sauce
Share and summarize this recipe:
Tossing some burgers on the grill is a staple of the summer, but sometimes you need to change it up! These tasty bison burgers are the perfect option to switch up your standard beef burger rotation (you also need to try these Pork Burgers!). And if you are looking for more wild game recipes try out our Bison Chili and our Venison Crockpot Stew (although those might be better for the warm months!).
Looking for More Burger Recipes?
If you love burgers as much as we do, you definitely need to try our Smashed Mushroom Swiss Burger!
Key Ingredients
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- ground bison meat – this is a pretty lean meat so they should stay together well for making patties but you can always add an egg if you feel they aren’t sticking.
- sliced cheese – we used swiss but you could also use pepper jack or white American cheese.
- crumbled gorgonzola cheese – a perfect topping that adds a touch of salty flavor.
- sweet yellow onions – slice them nice and thin for caramelizing.
- whiskey – just grab your favorite and feel free to adjust to as much or as little as you want. You also have the option to omit the whiskey and just do a basic caramelized onions.
- mayonnaise – we love our Whole30 mayo or a store bought mayo by Primal Kitchen.
- balsamic vinegar & liquid smoke – this combo provides a really great smokey flavor that is the perfect compliment to this burger!
How To Make a Bison Burger
Step 1: First, you can mix the bison meat, salt and pepper together in a mixing bowl. And form them into patties.
Step 2: Place them on a clean preheated grill and cook for about 3-4 minutes per side. If you are adding cheese you will want to do this during the last couple minutes of cooking.
Step 3: Make the whiskey onions in a cast iron skillet on the stovetop.
Step 4: Then you can assemble your amazing burger and pile on the toppings!
Step 5: Place that top bun on and enjoy!
Erin’s Testing Notes
We tested this bison burger recipe multiple times to make sure it wasn’t just good — it was reliable. Here is what we found:
- Cook time is key – bison is very lean, so even an extra minute or two can dry it out. We found 3–4 minutes per side over medium-high heat is the sweet spot.
- Medium-high heat works best – high heat cooked the outside too quickly before the inside was done.
- Let it rest – a few minutes of resting helps keep the burgers juicy.
- Toppings matter – we tested several combos and loved whiskey onions, gorgonzola, and a smoky sauce for balanced flavor.
Bison Burger Temperature Guide
- Rare: 120–125°F (very soft, not recommended for most)
- Medium-rare: 130–135°F (tender and juicy)
- Medium: 135–140°F (our recommendation)
- Well done: 150°F+ (not recommended — can be dry)
We found that pulling the burgers at 135–140°F and letting them rest gives you the best balance of flavor and texture.
👉 Because bison is lean, it will continue to cook slightly after removing it from the grill — don’t wait too long to pull it.
Best Ways To Serve Bison Burgers
- For the burger itself we highly suggest ALL the toppings – sliced cheese, whiskey onions, gorgonzola cheese, lettuce, and a simple smokey sauce! They really are the perfect combination but feel free to adjust the toppings to your liking.
- As far as what to serve with your burger, you can never go wrong with a burger and homemade french fries. We also love grilled potato wedges, grilled broccoli, or grilled asparagus!
Recipe FAQ
You will want to cook your bison burger on the grill or in a cast iron skillet until the internal temp reaches at least 140 degrees F for a medium rare burger or 160 degrees F for a well done burger. It just depends on how you like them.
Definitely! It is a really nice lean meat that has a lot of great flavor all on its own so you don’t have to add a lot of spices or seasonings. You are going to love it!
The most common reason is overcooking. Bison has less fat than beef, so it cooks faster and can dry out quickly. Using a thermometer and pulling it around 135–140°F helps prevent this.
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Ingredients
Whiskey Onions:
- 1 tablespoon extra virgin olive oil, sub avocado oil
- 1 sweet yellow onion, halved and sliced
- 2-3 tablespoons whiskey, divided
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
Bison Burgers:
- 1 pound ground bison
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 3 cheese slices, swiss cheese, pepperjack, or white American
- lettuce
- 3 hamburger buns, regular or gluten-free
- gorgonzola cheese, crumbled
Smoky Sauce:
- 2 tablespoons mayonnaise
- 1 teaspoon balsamic vinegar
- ¼ teaspoon liquid smoke
Instructions
- Caramelize Onions: Bring a large cast iron skillet to medium-high heat. Add 1 tablespoon extra virgin olive oil; swirl to coat the pan. Add in sliced onions and 2-3 tablespoons whiskey. Sprinkle with ¼ teaspoon kosher salt and ⅛ teaspoon ground black pepper. Move onions around the pan slowly as they begin to cook. Cook low and slow for up to 30 minutes, moving around every so often – the longer you cook them, the more caramelized they will get – alternatively you can simply sauté on high heat for a more charred result. Add in remaining whiskey right before you remove from heat and serve.
- Make Burgers: While the onions cook down, put 1 pound ground bison, 1 teaspoon kosher salt and ½ teaspoon ground black pepper in a large bowl. Mix to combine. Divide bison into 3 equal portions and form into balls. Gently flatten and form into a patty – press your thumb into the middle of each patty to create an indent. Place on a plate and sprinkle the tops a bit more with additional salt and pepper. At this point you can store in the refrigerator for later, if you are prepping them ahead of time.
- Grill: Ensure grill grates are clean and turn grill to medium-high heat. Spray grates with olive oil (or other non-stick cooking spray). Place bison patties over direct heat and let cook 3-4 minutes per side or until they have reached your desired doneness/internal temperature. Use an internal meat thermometer to track your temp. An internal temp of 135-145℉ is a medium-rare burger – if that is what you want make sure to pull your burger around the 133-135℉ mark and it will continue cooking as it rests. If adding cheese to the burgers, add when there are about 1-2 minutes left in your cook time (when the internal temp is closer to 129-130℉). Remove burgers from grill and place on a plate; let rest 5-8 minutes.
- Make Smokey Sauce: While the burgers rest, in a small bowl, combine 2 tablespoons mayonnaise, 1 teaspoon balsamic vinegar, and ¼ teaspoon liquid smoke; set aside. Feel free to double the recipe, if needed.
- Build Burgers + Serve: Place lettuce on top of the bottom bun followed by some Smoky Sauce. Place a burger patty on top. Top burger with Whiskey Onions and crumbled gorgonzola cheese. Place other half of bun on top. Enjoy!
Notes
- Bison Mixture: I don’t normally add an egg to my burgers, but if you prefer it that way, go for it! Also, you can add in additional seasonings, if you prefer – here is what I would recommend in addition to the kosher salt and ground black pepper: 1/2 teaspoon onion powder + 1-2 teaspoons minced garlic.
- USDA: please note the USDA recommends that all meat be cooked fully.
- Gluten-Free: simply ensure you are using a gluten-free bun.
- Storage/Make Ahead: We absolutely love making enough to have leftovers in the fridge for another meal so feel free to store these cooked burgers in an airtight container in the fridge for 3-4 days. Just keep your toppings stored separately and assemble after you have reheated the burger and you are ready to eat.
- Nutrition is an estimate and does include a bun and toppings.
Nutrition
Jess says
Great burger & toppings! Next time I’ll try the suggestion for added spices to the patty. Everything complimented each other perfectly. I used the regular caramelized onions instead of the bourbon ones.
Erin says
That’s awesome to hear, Jess!!