Bison Burger Recipe
How to make the most delicious Bison Burger - a healthy alternative to beef because they are lower in fat and calories, and full of minerals and micronutrients. A lighter, leaner burger that tastes amazing!
How to Make the Best Bison Burger
Looking for a healthier burger option that doesn’t sacrifice flavor? This bison burger is your answer. Bison meat is naturally leaner than beef, lower in calories and fat, yet packed with protein and essential minerals. The result is a lighter burger that still delivers all the satisfying, meaty taste you crave.
The secret to a perfect bison burger lies in the seasoning and technique. Since bison is leaner, we add a touch of olive oil to the patty mixture for moisture, along with fresh thyme, garlic, and a bit of Dijon mustard to enhance the meat’s natural flavors. The key is not to overcook—bison is best enjoyed at medium-rare to medium for optimal juiciness.
Top it off with the smoky aioli for a creamy, paprika-kissed finish that elevates this burger from simple to spectacular. Whether you’re firing up the grill for a summer cookout or looking for a nutritious weeknight dinner, this bison burger recipe is sure to become a new favorite.
Bison Burger
How to make the most delicious Bison Burger - a healthy alternative to beef because they are lower in fat and calories, and full of minerals and micronutrients. A lighter, leaner burger that tastes amazing!
Ingredients
Bison Patties
Smoky Aioli
Instructions
Prepare the Patties
- Preheat grill to medium-high heat. Alternatively, you can pan sear.
- Place the ground bison in a bowl and pull it apart with a fork.
- Sprinkle with salt, pepper, add the onion, garlic, mustard, thyme and olive oil, and mix until thoroughly combined.
- With damp hands, form into 3 or 4 patties, 3/4 inch thick, that are slightly thinner in the middle.
Grill the Burgers
- Grease the grill grate well. Place the patties on the hot grill, along with onions if grilling. Cover and give them a good sear, 3-4 minutes on each side, rotating halfway through to give them crosshatch grill marks.
- Cook to desired temperature. Burgers are cooked to medium-rare at 140°F-145°F, medium at 150°F, and well done at 155°F-160°F. Let rest 10 minutes, covered in foil.
Assemble
- To make the Smoky Aioli, stir the mayonnaise, mustard, and smoked paprika together in a small bowl.
- Assemble your burgers as desired, grilling the buns if you like.
Notes
- Bison is leaner than beef, so be careful not to overcook. Medium-rare to medium is recommended for the juiciest results.
- The olive oil in the patty mixture helps add moisture since bison is so lean.
- You can prepare the patties ahead of time, wrap in parchment, and refrigerate until ready to grill.
