Bison burgers are one of my favorite ways to switch up a classic burger and a welcome break from the many ground beef meals we eat. They’re leaner than beef but still incredibly flavorful, and when cooked right, they stay tender and juicy. This recipe is simple, quick, and perfect for a weeknight dinner or for the grill. The key is not overworking the meat — and I’ll share the tips I use to get a perfectly juicy burger, even with super lean bison.
Bison has a slightly richer, almost sweeter flavor than beef, and it is naturally leaner. It is a great option to swap out ground beef – and way tastier than ground turkey let’s be real. Bison is a great source of high-quality protein because most bison are raised on open pastures and naturally grass-fed. I am excited to continue to use it here in more recipes on the blog.
Serve these bison burgers with my Air Fryer Beef Tallow Fries
Ingredients
- Ground bison: Look for 100% ground bison with no additives. I also love the Force of Nature Ground Bison Ancestral Blend. It has organs blended into it and you can’t tell at all! Incredibly nutrient dense if you wanted to give it a try!
- Egg: Helps bind the burgers without making them dense. You don’t NEED an egg, but I like to use one here especially because of the lack of fat in bison.
- Salt, garlic powder, onion powder, black pepper: Basic seasonings that enhance the natural flavor without overpowering it.
- Worcestershire sauce: Adds a little savory depth and moisture, you can skip it but I love what it does for the burger flavor.
- Buns: Your favorite store bought burger bun will work. This recipe is my favorite homemade burger bun recipe.
- Toppings: Your favorites! I am a big special sauce girl (ketchup & mayo) & love to add lettuce and pickles.
FAQ & Tips for the BEST Burger Patty
Can I substitute beef for bison?
Yes! This recipe is so basic you can really substitute any ground meat. Just always keep in mind the fat content when cooking, as it will behave differently.
How do I know when the burgers are done?
Bison is best cooked to medium-rare to medium — around 140–145°F internal temperature. It’s leaner than beef, so going much beyond that can dry it out. A meat thermometer takes the guesswork out, but if you don’t have one, aim for about 5 minutes per side over medium heat.
TIP: Make a quarter-sized well in the center
Pressing a small well into the center of each patty prevents the burgers from puffing & seizing up while they cook. It keeps them flat so they cook evenly and stay really moist.
Can I make these ahead of time?
Yes! You can form the patties up to a day ahead and keep them covered in the fridge. Just be sure to bring them closer to room temperature before cooking (about 15–20 minutes out of the fridge) for best results.
From the Kitchen
Connect with Me
If you make these juicy Bison Burgers, I’d love your feedback. Tag me on Instagram @homecooksnotes or leave a comment below. I LOVE making these with my Beef Tallow Fries in the Air Fryer
Bison Burgers
Ingredients
- 1 lb ground bison
- 1 egg
- ½ tsp salt
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- 2 tsp Worcestershire
- 4 burger buns
- Toppings: I like cheddar or American cheese, onion, lettuce, pickles & ketchup and mayo
Instructions
- Mix bison & seasonings: In a large bowl, combine the ground bison, egg, salt, garlic powder, onion powder, black pepper, and Worcestershire sauce. Use your hands and do not overmix! This will help keep them very tender.
- Make Patties: Form the mixture into 4 patties (or 3 larger patties). DO NOT worry about the patty looking good or being a perfect circle. Gently & quickly form the patty. They should be about 1/2 inch thick OR try to get it to the size of the bun you are using. Use your thumb to make a quarter sized well in the center of each patty. This keeps the patty from seizing or getting tough as it cooks.
- Cook Burger Patties: Heat a grill or skillet to medium/medium-high heat. Avoid cooking over too high of heat. The goal is to get a light crust while still cooking the burger evenly instead of burning before it cooks. Cook the burgers for about 5 minutes per side, or until they reach an internal temperature of 145°F for medium-rare to medium doneness. Add cheese in the last 2-3 minutes of cooking.
- Serve: Let the burgers rest for a few minutes before serving. I like to use special sauce (ketchup & mayo), and serve with pickles, lettuce and homemade buns.
