You don’t have to know me well to know that I LOVE bison. I would say it’s an unhealthy love – except that bison is actually pretty darn healthy! From bison chili to bison stuffed peppers, I just can’t get enough of the stuff. Today is definitely not the first time I’ve made bison burgers – they are something of a staple in our household – but every time I make them, I try to change it up to incorporate new flavors and techniques!
Bison meat is much learner and sweeter than it’s beefy-counterpart. This recipe, while definitely geared towards the unique flavor of bison, can be used in any regular ol’ burger recipe too! My secret to the perfect bison burger: a little bit of sweet, and a little bit of heat.
These burgers are packed with flavor, starting with brown sugar, followed by garlic, parmesan cheese, and hot peppers. The key to keeping these burgers from falling apart is adding just enough corn flour to soak up the excess moisture.
Smoosh everything together in a small bowl, then divide the meat in half, then in half again, and maybe even in half again (depending on how much meat you are using) so you end up with quarter pound burgers. Because bison is so lean, it cooks much faster than regular ground beef burgers, so I recommend making your burgers about a half inch thick to ensure even cooking.
Then just slap your burgers on a grill (or in a skillet) and cook until the internal temperature reaches 140°F for medium rare burgers, or 160°F for well done burgers. Finally, pile on your favorite toppings (I used habanero cheddar cheese, sauteed onions, and of course lettuce and tomato) and serve on a kaiser roll.
Easy Bison Burgers
- cheese slices
- tomato slices
- pickle chips
- onion slices
- your favorite condiment
- Preheat a grill or skillet and grease with cooking spray as needed. In a small bowl, mix together the bison with the corn flour, diced chile pepper, brown sugar, garlic powder, Parmesan cheese, salt & pepper, Worcestershire sauce and parsley.
- Form the meat into evenly sized patties – about a quarter pound each. Grill the patties for 2-4 minutes per side. Internal temperature should reach 140°F for medium rare and 160°F for well done.
- Let the burgers rest for about 5 minutes prior to serving. Serve burgers with optional toppings such as sauteed onions, cheddar cheese, lettuce and tomato. Serve hot and enjoy!