Bison Burger

Ingredients & Substitutions

Here I explain the best ingredients for my bison burger recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Ground Bison – This is leaner than ground beef, with a rich flavor. I usually get lean ground bison (which is actually the kind with more fat), but extra lean will work too, since I’ve included several ingredients to keep this bison burger recipe juicy.
• Olive Oil – Just a little to add back some moisture that bison needs. You can use avocado oil instead, especially if you are cooking in a very hot skillet.
• Worcestershire Sauce – Adds savory depth and a little tang. I like this brand. The closest substitute would be coconut aminos. Sometimes I also add a teaspoon of Dijon mustard for extra flavor.
• Grated Onion – This is my favorite trick for juicy bison burgers, and the secret ingredient I borrowed from my chicken meatball recipe! Grating makes the onion melt into the ground meat, but pat it gently with paper towels first so the patties do not turn watery. You can also swap in zucchini, like I do for turkey meatballs.
• Sea Salt & Black Pepper – Simple seasoning is enough here. If you want more flavor, you can add other spices, like garlic powder or smoked paprika, but I usually keep it basic so the bison flavor stands out.
• Cheese – Optional, but my family prefers a bison cheeseburger over a plain one. Cheddar, pepper jack, Swiss, and provolone all work well.

How To Make A Bison Burger

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Mix the seasonings. In a large bowl, whisk together the olive oil, Worcestershire sauce, salt, and pepper. I like mixing these first so the seasoning spreads through the meat more evenly.
2. Add the onion. Grate the onion with a box grater, then place it between layers of paper towels and pat gently. Mix the grated onion into the bowl. It should still feel moist, but not wet enough to leave puddles in the bowl.
3. Add the bison. Add the ground bison and mix with your hands until just combined. Stop as soon as the mixture looks even.
4. Shape the burger patties. Form the mixture into 1/2-inch thick patties, about 1/4 pound each. Press a thumbprint into the center of each one, which helps keep them flat as they cook.
5. Cook the burgers. Preheat an outdoor grill, cast iron grill pan, or cast iron skillet to medium-high heat. Cook the bison burgers without moving them, until browned on the bottom and the juices on top are no longer red. Flip once, add cheese if you like, and finish cooking (see my tips for doneness). I let them rest for a few minutes before serving, so the juices settle back into the meat instead of running out right away. Add your favorite toppings and enjoy!

Serving Ideas

Serve your bison burger on a bun (I used a gluten-free store-bought one here), lettuce wrap, or over greens. I like toppings and sides that add moisture, crunch, or acidity, because bison is lean and rich:

• Toppings – Try lettuce, tomato, pickles, red onion, avocado, cheese, caramelized onions, or sauteed mushrooms. I also like a creamy sauce, like sriracha mayo (pictured above), to help balance the lean meat.
• Salads – Keep it fresh with my cucumber tomato salad, coleslaw, or a simple green salad. I like these for a lighter meal.
• Fries – Serve with air fryer french fries, sweet potato fries, or simple oven roasted potatoes. The crispy texture is perfect with the juicy burger.