Grilled Bison Burgers

Grilled Bison Burgers are the ultimate backyard barbecue upgrade. These thick and juicy burgers are not only richer in flavour but also higher in protein yet leaner than beef. They are surprisingly easy to grill or prepare stove top and make an excellent dinner any day of the week.

If you want to go one step further, you can also smoke Bison Burgers over charcoal. It doesn’t take a lot of extra time, and the smoke goes so well with the unique flavour of bison. I love to serve Bison Burgers with a side of Hawaiian Mac Salad or oven roasted Truffle Fries.

Grilled Bison Burgers

Attention burger lovers! Today’s recipe is for the juiciest, meatiest best tasting bison burger you will ever have. If you have been nervous about cooking this unique lean protein, I’m here to help you out.

I was about 12 when our family went from raising cattle to raising bison, so I’ve made (and eaten) many bison burgers in my life. I’m happy to offer my tried and tested tips and tricks for cooking bison so that you can enjoy a perfect bison burger every time. Read on to find out the secret to perfect bison burgers…

It all starts with the perfect burger bun. For everyday burgers we prefer whole wheat buns from our local grocery store. However, these bison burgers deserve a little extra love. Try soft buttery brioche burger buns or pretzel buns. If you have time, there’s nothing fresher than homemade burger buns. 

Then there are the toppings. My favourite burger toppings include melty cheese like cheddar, provolone, or mozzarella, fresh tomato, crunchy lettuce, sautéed mushrooms, and sometimes bacon. My boys love red onion, but I prefer cooked onions, if I have any at all.

If you feel adventurous, you can add other toppings to these bison burgers. Brie or creamy blue cheese are AMAZING on a bison burger, especially when paired with Rhubarb Barbecue Sauce.

Finally, it’s time to choose your favourite side… will you go with a tasty side salad or decadent Truffle fries?

Ingredients for Bison Burgers

• Ground Bison
• Onion
• Garlic
• Worcestershire Sauce
• Black Pepper
• Salt
• Egg
• Avocado Oil
• Burger Buns
• Toppings

Feel free to mix beef or pork fat with the bison to increase its moisture, but no more than 20%. For rare and medium burgers, it is not necessary. However, for well-done burgers, it will help maintain the juiciness. Note: adding additional protein fats may interfere with the flavour of the bison.

This recipe for bison burgers uses two different kinds of cheese but the meat is so flavourful by itself it really doesn’t need any at all.  But if you are like me and a burger is not a burger without some gooey cheese, go ahead and try a simple white American or Swiss, or go for the flavour bombs like smoky gouda or blue cheese crumbles. 

How to Make Grilled Bison Burgers

Grilling bison burgers couldn’t get any easier. Grill them the way you would any other burger but keep a close eye on their temperature as this lean meat can easily dry out.

To begin, preheat the grill or griddle to medium-high (400F—425F).

Add the ground bison, Worcestershire sauce, pepper, salt, and eggs in a large mixing bowl. Use a small box or hand-held grater, grate the onion and garlic directly into the ground bison mixture, juices and all.

Next, use both hands to mix all the ingredients until well blended. Don’t overwork the mixture as this will make the burgers tough. Divide the mixture into 4 equal portions, 8 ounces each (1/2 pound). Gently shape into patties ¾ – 1 inch thick. Making a slight indentation in the center will help the patty keep its shape as it cooks.

When the grill is well heated, brush the grates or griddle with a high-smoke-point oil, like avocado oil then place the burgers directly on the hot grill. Close the lid and grill for 4-5 minutes on each side, for medium-rare, or until the internal temperature reaches 135F. If using cheese, place slices on burgers for the last minute of grilling.

Remove the burgers from the grill once they reach the desired temperature and let rest for at least 5 minutes before serving to allow all the juices to settle. 

Toast the rolls on the top rack or other indirectly heated area while the burgers are resting.

To serve, provide an assortment of burger toppings so everyone can create their own favourite burger combination. And no burger is complete without a side of fries!

Tips and Tricks for Better Bison Burgers

• Grating the garlic and onion is an option, but highly recommended to add more moisture to the meat while infusing more great flavour.
• When mixing and forming your ½ pound bison patties, be gentle and do not overmix. Overmixing will change the texture, and the patties may end up tough and dense.
• When forming the burgers, keep them night and thick to ensure all the juices left on the inside. Do not skip the dimple. Indenting the center of the patty, helps prevent swelling and helps the patty keep its shape.
• Keep the grill at 400F. Don’t open the lid until it’s time to flip and only flip once. Let the crust form before turning.
• Since bison contains very little fat the burgers will dry out out easily, especially if cooked past 165F. For this reason, I do not recommend cooking bison burgers to well done.
• For 1/4- or 1/3- pound burgers, reduce grill time by one minute on each side and use the same internal temperature on the chart provided.
• Let the burgers rest for at least 5 minutes to let the juices redistribute throughout and not run out with the first cut or bite.

How to Make Stove Top Bison Burgers

To make bison burgers on the stove, use a cast iron skillet or griddle pan over medium-high heat. Preheat the pan to ensure it is nice and hot then drizzle a tablespoon of high-smoke point oil around the hot pan.

Place the burgers in the pan and sear each side for 4-5 minutes or until you reach the desired doneness.  Refer to the grid for internal temperatures.

Leftover Storage and Reheating Instructions.

Store leftover burgers in an airtight container for up to 3 days in the refrigerator. 

To reheat, avoid using an air fryer or microwave. Both methods will change the texture and dry out the meat.  For best results, heat a skillet on medium-low with 1 cup of beef broth.  Add the burgers, cover and steam for 3-5 minutes, until heated through.

To make bison burgers ahead of time, mix and form the patties as directed. Place the patties in a single layer on a rimmed baking sheet lined with parchment paper. If it is necessary to stack them, place a sheet of parchment or wax paper in between the layers. 

Cover burgers tightly with plastic wrap or aluminum foil and store in the refrigerator for up to 24 hours.   Remove burgers from the refrigerator 15-20 minutes prior to grilling.

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

If you make this Grilled Bison Burgers recipe, I’d love to hear about it in the comments section or in a recipe rating. Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe, please share your photos and tag me on Instagram. I hope you like this recipe!