Juicy Grilled Bison Burger Recipe
This juicy grilled bison burger recipe is simple, reliable, and packed with flavor. Because bison is naturally lean, we tested this method multiple times to ensure the perfect cook time and temperature for a tender, never-dry burger. Grill it as-is for a classic option or elevate it with whiskey onions, creamy gorgonzola cheese, and a smoky sauce for a next-level burger experience.
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
Calories: 513kcal | Carbohydrates: 27g | Protein: 40g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 100mg | Sodium: 1399mg | Potassium: 625mg | Fiber: 2g | Sugar: 5g | Vitamin A: 151IU | Vitamin C: 3mg | Calcium: 242mg | Iron: 6mg
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