Bison Burger
Ingredients
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- 1 tomato – sliced
- 1/2 red onion – thinly sliced
- 4 leaves green leaf lettuce – washed and dried
- 12 slices dill pickle chips
- 1/4 cups mayonnaise
- 4 burger buns – split
- 1 tbsp unsalted butter
- 1 1/2 pounds ground bison
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 1 tbsp neutral oil
- 4 ounces cheddar cheese – sliced
- ketchup – for serving
Instructions
1. Slice the tomato and red onion; rinse and dry the green leaf lettuce; set out the dill pickle chips.
2. Divide the ground bison into 4 equal portions (about 6 ounces each). Gently form 3/4-inch-thick patties slightly wider than the buns and make a shallow dimple in the center of each.
3. Heat a cast-iron skillet over medium-high heat or preheat a grill to medium-high (450–500°F). Add the neutral oil to the skillet or oil the grill grates.
4. Season both sides of the patties evenly with the kosher salt and black pepper just before cooking.
5. Sear the patties until well browned on the first side, 3–4 minutes. Flip and cook 2–4 minutes more to 130–135°F for medium and juicy; cook to 160°F if you prefer fully done. In the last minute, top each patty with cheddar cheese and cover to melt, then transfer to a plate to rest 3 minutes.
6. Spread the unsalted butter on the cut sides of the burger buns and toast cut-side down in the skillet or on the cooler side of the grill until golden, 1–2 minutes.
7. Spread the mayonnaise on the toasted bottoms, add a rested patty to each, and layer the prepared toppings as desired. Cap with the top buns and press gently.
8. Serve immediately with ketchup on the side.
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A bison burger is a lean, gently seasoned take on the classic American hamburger, prized for its clean, slightly sweet, beef-adjacent flavor and tender bite. Because bison is naturally lower in fat than beef, the best versions focus on careful cooking and simple toppings that let the meat shine. A toasted bun, melted cheese, crisp lettuce, juicy tomato, and a little mayo provide balance without overwhelming the patty.
Bison has deep roots in North America, where it sustained Indigenous peoples for millennia. Modern bison ranching revived in the late 20th century, and the meat found its way into burger culture as a flavorful, sustainable alternative to beef. Today the bison burger sits comfortably in the American canon—recognizable and familiar, yet distinct in its lighter richness and the precision it demands at the stove or grill.