Bison Burger Recipe

Make the patty mix

In a medium bowl, combine ground bison, breadcrumbs, egg, Worcestershire sauce, kosher salt, and black pepper. Gently mix with your hands or a spatula until just combined — avoid overworking to keep burgers tender.

Form patties

Divide the mixture into 4 equal portions (about 4 oz each). Shape each portion into a patty roughly 3/4"–1" thick and about the diameter of your potato buns. Make a shallow dimple in the center of each patty with your thumb to reduce doming while cooking.

Preheat skillet or grill

Heat a heavy skillet or cast-iron pan over medium-high heat and add 1 tablespoon neutral oil. If grilling, preheat grill to medium-high and oil the grates.

Cook patties

Place patties in the hot pan or on the grill, leaving space between them. Cook for about 3–4 minutes per side for medium-rare to medium (internal temp 130–140°F / 54–60°C). Flip once. Adjust time slightly for desired doneness — bison is lean so avoid overcooking. During the last minute of cooking, place a pepper jack slice on each patty and cover the pan or close the grill lid to melt the cheese.

Rest patties

Transfer cooked patties to a plate and tent loosely with foil. Rest 5 minutes to allow juices to redistribute.

While patties rest, split potato buns and butter cut sides with softened butter. Toast buttered sides in a skillet over medium heat until golden, about 1–2 minutes per side. Alternatively, toast on the grill cut-side down until lightly browned.

Spread about 1 tablespoon mayonnaise mixed with 1 teaspoon Dijon mustard across the bottom bun (mix mayo and Dijon together for an even spread).

On each bottom bun, place a lettuce leaf, then the bison patty with melted pepper jack, top with 1–2 tomato slices and about 2 tablespoons wild onions (or thinly sliced red onion). Add pickles if using. Cap with the toasted top bun and secure with a toothpick if desired.

If serving fried potatoes, cut small potatoes into uniform halves or quarters. Pat dry with a towel.

Heat 2 tablespoons neutral oil in a large skillet over medium-high heat. Add potatoes cut-side down and cook undisturbed 6–8 minutes until well browned. Stir and continue cooking 6–8 minutes more, or until fork-tender and crisp on edges.

Season with smoked paprika, garlic powder, salt, and black pepper. Toss with chopped parsley just before serving.

For the salad, whisk together 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey (optional), 1/4 teaspoon salt and 1/4 teaspoon black pepper in a small bowl or jar.

In a salad bowl, combine mixed greens, sliced cucumber, halved cherry tomatoes, and thinly sliced red onion. Drizzle dressing over salad and toss gently to combine. Serve alongside the burger.

Plate each potato-bun bison burger with either a generous scoop of fried potatoes or a portion of the side salad. Serve immediately while burgers and sides are hot. Recommended: provide ketchup, extra mayo, or hot sauce at the table.