Grass Fed Bison Burger Recipe

Make the sauce

In a small bowl, combine mayonnaise, Dijon mustard and ketchup. Stir until smooth; cover and refrigerate until assembly.

Thinly slice the red onion, slice the tomato, wash and dry lettuce leaves, and set pickles out for easy assembly. Split buns and butter cut sides.

Place 1 lb grass-fed ground bison in a mixing bowl. Add 1 tsp Worcestershire sauce, 1/2 tsp minced garlic (optional), and 1/2 tsp additional Worcestershire if using — mix gently with clean hands until just combined. Do not overwork the meat to preserve tenderness.

Divide the meat into four equal portions (about 4 oz each) for four smaller patties or two portions (8 oz each) if you prefer larger burgers. Lightly shape each portion into a patty about 3/4-inch thick, making a shallow indentation (about 1/4-inch) in the center of each patty to prevent bulging while cooking.

Season both sides of each patty evenly with the sea salt and freshly ground black pepper just before cooking.

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–4 minutes). Add 1 tablespoon neutral oil and swirl to coat.

Add patties to the hot pan without crowding; cook in batches if necessary. For medium-rare to medium (recommended with bison), cook 3–4 minutes on the first side without moving until a brown crust forms.

Flip patties and cook 2–3 minutes on the second side for medium-rare to medium. If adding cheese, place a slice of cheese on each patty during the last 30–60 seconds of cooking and cover the pan with a lid or foil to melt the cheese.

Use an instant-read thermometer to check doneness: 120–125°F for rare, 130–135°F for medium-rare, and 140°F for medium. Because bison is very lean, avoid cooking beyond medium to prevent dryness.

Transfer cooked patties to a plate and tent lightly with foil for 5 minutes to rest and redistribute juices.

While patties rest, heat a clean skillet or griddle over medium heat. Place buttered cut-side-down buns on the skillet and toast until golden, about 1–2 minutes. Remove buns.

Spread a tablespoon (adjust to taste) of the prepared mayo-mustard sauce on the bottom bun. Add a lettuce leaf, place the bison patty with melted cheese on top, then add tomato slice, red onion rings, and pickle slices. Dollop a little extra sauce on the top bun and place it to finish the burger.

Serve immediately with desired sides (fries, salad).