Description
Lean, juicy, and full of bold flavors! This grilled bison burger is a healthier alternative to beef but just as delicious. Topped with melty cheese, crisp veggies, and a toasted bun, it’s perfect for your next cookout!
Ingredients
Units
Scale
For the Bison Patties:
- 1 lb ground bison
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1 tbsp Worcestershire sauce (optional for extra umami)
- 1 tbsp olive oil or melted butter (for added moisture)
For the Burgers:
- 4 burger buns (brioche or whole wheat)
- 4 slices cheddar, Swiss, or blue cheese
- 1 tomato, sliced
- 1 small red onion, sliced
- 4 lettuce leaves
- 4 pickle slices
- 1/4 cup mayonnaise or burger sauce (see notes)
Instructions
- Preheat the Grill: Heat your grill to medium-high heat (400-450°F). Oil the grates to prevent sticking.
- Prepare the Bison Patties: In a bowl, gently mix ground bison with salt, pepper, garlic powder, onion powder, smoked paprika, Worcestershire sauce, and olive oil. Form into four equal patties, about ¾ inch thick. Make a slight indentation in the center to prevent puffing up.
- Grill the Patties: Place the bison patties on the grill and cook for 4-5 minutes per side, flipping once, until they reach 135°F for medium-rare or 145°F for medium (bison is lean, so avoid overcooking).
- Melt the Cheese: In the last minute of grilling, add cheese slices on top of the patties and close the lid to melt.
- Toast the Buns: Lightly butter the burger buns and grill them for 30 seconds until golden.
- Assemble the Burgers: Spread mayo or burger sauce on the buns, then layer with lettuce, tomato, grilled bison patty, onions, and pickles. Add the top bun and serve hot!
Notes
- Burger Sauce: Mix ¼ cup mayo, 1 tbsp ketchup, 1 tsp mustard, and 1 tsp pickle juice for a quick, flavorful sauce.
- Lean Meat Tip: Bison is leaner than beef, so avoid pressing the patties while grilling to keep the juices in.
- Best Toppings: Try caramelized onions, avocado, or arugula for a gourmet touch!