Bison Burger Recipe
We've got you covered with our bison burger
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Bison Patties
Toppings & Assembly
Method
Bison Patties
- 1
Prepare mixture
Place the ground bison in a large bowl. Add the breadcrumbs, half of the beaten egg (beat one egg and use half; save remainder for another use), Worcestershire sauce, kosher salt, black pepper, and garlic powder. Gently mix with your hands or a fork until just combined — do not overwork the meat or patties will be dense.
- 2
Form patties
Divide the mixture into two even portions. Lightly shape each portion into a round patty about 3/4-inch thick and slightly wider than your buns (they will shrink). Make a shallow dimple in the center of each patty with your thumb to help them cook flat.
- 3
Preheat pan
Heat a large cast-iron skillet or heavy-bottomed frying pan over medium-high heat for 3–4 minutes until hot. Add 1 tablespoon vegetable oil and swirl to coat.
- 4
Cook patties
Add the patties to the pan leaving space between them. Cook without moving for 3–4 minutes until a brown crust forms. Flip and cook the other side 3–4 minutes for medium (internal temperature 140–145°F / 60–63°C). In the last 60 seconds of cooking, place one slice of cheddar on each patty and cover the pan briefly to melt.
- 5
Rest
Transfer patties to a plate and tent loosely with foil. Rest 5 minutes; internal temperature will rise a few degrees while juices redistribute.
Toppings & Assembly
- 6
Prepare buns and vegetables
While patties rest, halve the buns and spread the cut sides with the unsalted butter. Heat a clean skillet over medium heat and toast the buttered sides until golden, about 1–2 minutes. Thinly slice the red onion and tomato. Tear or trim lettuce leaves to fit the bun.
- 7
Make sauce
In a small bowl combine mayonnaise and yellow mustard; taste and adjust (add more mustard or a pinch of salt if desired).
- 8
Assemble burgers
Spread about 1 tablespoon of the mayo-mustard on the bun bottoms. Place a lettuce leaf, then the bison patty with melted cheddar, tomato slice, red onion rings, and pickles. Finish with bun top. Serve immediately.
- 9
Serving suggestion
Serve with oven fries, a simple green salad, or kettle chips. Leftover patties can be refrigerated up to 2 days.