Bison Burger Recipe

Heat a large skillet over medium-low heat. Add 1 tablespoon butter and 1 teaspoon olive oil. Add the thinly sliced onion and a pinch of salt. Cook slowly, stirring every few minutes so the onions sweat and soften without burning, about 12–18 minutes.

When onions are soft and starting to brown, sprinkle 1/2 tablespoon brown sugar over them and continue to cook, stirring, until deep golden and caramelized, another 8–12 minutes. Add 1/2 tablespoon balsamic vinegar, stir to deglaze and coat the onions, then remove from heat and keep warm.

Wipe or lightly brush mushrooms and slice. Heat a separate skillet over medium-high heat and add 1 tablespoon butter. When hot and foaming, add the sliced mushrooms in a single layer and let them brown undisturbed for 2–3 minutes.

Toss mushrooms, reduce heat to medium, add 1/2 tablespoon soy sauce and fresh thyme if using. Cook until mushrooms are deeply browned and any liquid has mostly evaporated, about 4–6 minutes. Season with 1/4 teaspoon black pepper. Keep warm with the caramelized onions or set aside.

Divide 1 lb ground bison into two equal portions (about 8 oz each) and gently form into loose patties about 3/4-inch thick and slightly larger than the buns. Do not overwork the meat. Make a shallow dimple in the center of each patty with your thumb to help them cook evenly.

Season both sides of each patty with 1/2 tsp salt and 1/4 tsp black pepper (totaling the salt and pepper in ingredients) and brush or mix 1 tablespoon Worcestershire sauce into the exterior of each patty or directly into the meat before forming if preferred.

Heat a cast-iron skillet or heavy pan over medium-high heat and add 1 teaspoon neutral oil. When shimmering, add the patties. Cook without pressing for 3–4 minutes until a crust forms. Flip and cook 3 minutes more for medium-rare to medium (internal temp 130–135°F/54–57°C). For more done, cook up to 4 minutes after flipping. Bison is lean; avoid overcooking.

In the last 60–90 seconds of cooking, top each patty with sliced Vella Jack cheese so it melts over the meat. If needed, cover the pan briefly to speed melting.

Mix mayonnaise with Dijon mustard. If using the optional umami boost, whisk in 1/4 tsp anchovy paste or 1/4 tsp miso until smooth. Taste and adjust — this adds a subtle savory note that complements the mushrooms and caramelized onions.

Butter the cut sides of the buns with 1 tsp butter total (split between buns). Toast them in a hot skillet or under a broiler until golden, about 1–2 minutes. Remove and spread the mayo mixture on both top and bottom buns.

Place a lettuce or a small handful of arugula on the bottom bun (if using). Add the hot bison patty with melted Vella Jack cheese.

Top the cheese-topped patty with a generous spoonful of caramelized onions and then the sautéed mushrooms. If desired, sprinkle a tiny pinch (about 1/4 tsp) of mushroom soy or mushroom seasoning over the mushrooms for an extra layer of umami.

Cap with the top bun, press gently, and serve immediately.