Bison Burger Recipe

Chill and mix

Place 1 lb ground bison in a bowl. Sprinkle 1 tsp fine sea salt, 1 tsp freshly ground black pepper, 1 tbs Worcestershire sauce, 1 tsp garlic powder, and 1/2 tsp smoked paprika over the meat. Use a fork or your hands to gently combine until just incorporated — do not overwork the meat. Divide the mixture into two equal portions (about 8 oz each). Form each portion into a loosely packed patty about 3/4 inch thick and slightly wider than the bun. Make a shallow dimple in the center of each patty with your thumb to help them cook evenly. Refrigerate the patties for 15–30 minutes to firm up.

Preheat skillet or grill

About 10 minutes before cooking, remove patties from the fridge. Preheat a heavy skillet (cast iron preferred) over medium-high heat or preheat a grill to medium-high (400–450°F / 200–230°C). If using a skillet, add 1 tsp neutral oil and swirl to coat. If using a grill, oil the grates lightly.

Cook patties

Place patties on the hot skillet or grill. Cook without moving for 3–4 minutes to develop a crust. Flip and cook the second side for 3–4 minutes for medium-rare to medium (internal temperature about 130–140°F / 54–60°C). For medium-well, add 1–2 minutes per side. During the last 60–90 seconds of cooking, place a slice of cheddar on each patty and cover the skillet or close the grill lid to melt the cheese.

Carryover and rest

Remove patties from heat and transfer to a plate. Tent loosely with foil and let rest for 3–5 minutes to allow juices to redistribute. If you like, sprinkle a pinch (about 1/4 tsp) smoked sea salt over the patties while resting.

Prepare vegetables: while patties rest, thinly slice 1/4 red onion and 1 ripe tomato into 1/4-inch slices. Wash and dry 2 lettuce leaves. Slice buns in half.

Toast buns: heat a clean skillet or griddle over medium heat. Spread 1 tbs softened butter across the cut faces of the 2 buns. Place buns butter-side down on the skillet and toast until golden and crisp, about 1–2 minutes. Remove from heat.

Mix sauce: in a small bowl combine 2 tbs mayonnaise and 1 tsp Dijon mustard (add 1 tsp hot sauce if using). Spread the sauce on both top and bottom bun halves.

Assemble burgers: place lettuce on the bottom bun, then the cheesy bison patty, tomato slice(s), red onion slices, and pickles. Top with the bun crown. Serve immediately.

If desired, drizzle a few drops of olive oil on the tomato slices or a few dashes of hot sauce on the patty before closing. Adjust seasoning to taste.