Best Bison Burger Recipes

BARBECUE AND BLUE CHEESE BISON BURGER

Steps:

• Sauté the onions in the olive oil over medium-high heat until translucent. Turn off the heat and let it cool.
• 2 When the onions are cool enough to touch, use your (clean) hands to gently mix them in with the bison burger meat, and add everything else. Do not overwork the meat, it will result in a tough burger. Just gently fold it until the onions, sage, salt and pepper are well mixed inches.
• 3 Form patties with the meat, using about 1/4 to 1/3 of a pound of meat per patty. Here's a tip on making the patty: if you press a slight indentation in the center of each patty it will help keep the burgers in a nice disk shape when cooking. Otherwise the burger will start to get a little egg-shaped as the edges contract from cooking.
• 4 Grill or fry the burgers on medium heat, about 6-7 minutes per side, less or more depending on the thickness of the burger and the heat of the pan/grill, or until the internal temperature is 140°F for medium rare, or 160°F for well done. A note on internal temperature. If you are getting the ground meat from a source you trust (we got ours from Whole Foods) that does their own grinding on site, or you grind your own meat, you can safely cook the burgers rare or medium rare. Otherwise you'll want to cook the burgers until well done. Don't press on your burgers while cooking, and keep the flipping to a minimum. Let the burgers rest about 5 minutes before serving.
• Spread butter on each bun and place in in a hot skillet butter side down for a couple seconds until toasted.
• Mix bleu cheese in mayo and spread on bun.
• add barbecue sauce, lettuce and tomato.

BISON BURGER WITH GARLIC MAYO AND CARAMELIZED ONIONS

Steps:

• To make the burgers:
• In a large bowl mix the bison, beef sirloin, onions, garlic, and parsley until just combined. Add in the onion powder, garlic powder, seasoning salt, ketchup, Worcestershire, and a few turns of freshly ground black pepper. Add it all to the meat mixture and mix well to combine. Heat a large saute pan over medium-high heat and cook a small portion of the meat. Taste the cooked beef to see if you need to add salt. Add salt to the meat mixture to taste. Divide the meat into 4 evenly portioned round patties and set aside.
• To make the onions:
• Heat the bacon fat over medium-high heat in a large saute pan and add the onions. Cook for 1 minute, then season with salt. Cook the onions, stirring a lot, until they start to turn brown. If the onions start sticking to the pan and turning too dark, pour in a spoonful of water and scrape with a wooden spoon to pull them off the pan. Continue to cook and stir the onions until they're dark brown and caramelized, about 8 to 10 minutes. Turn off the heat and set aside.
• To make the mayonnaise:
• In a bowl, combine the mayonnaise, parsley, garlic, salt, and pepper, to taste and mix well.
• To serve:
• Reheat the large skillet over medium-high heat and drizzle in some olive oil. Heat the olive oil then place the burger patties in the pan. Cook for 3 minutes on each side for medium-rare. Top the burgers with a slice of cheese. To assemble, spread some garlic mayo on the bottom of the toasted bun. Put the burger on the mayo, top with caramelized onions, and then arugula. Cover with a bun top. Stick a toothpick into a cornichon and then stick into the top of the burger and serve.

CHEESY BISON BURGER CASSEROLE

Steps:

• Combine bread crumbs, onion, ginger, mustard, salt, and curry powder together in a bowl; add ground bison, oats, and eggs and mix well. Form bison mixture into 4 patties.
• Heat olive oil in a skillet over medium heat; cook patties until evenly browned, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Transfer burgers to a plate to cool completely.
• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and transfer pasta to a 1 1/2-quart casserole dish.
• Preheat oven to 375 degrees F (190 degrees C).
• Spread tomatoes and tomato sauce over pasta; sprinkle 1/2 the Cheddar cheese over tomatoes. Arrange burgers on top of tomatoes and sprinkle the remaining cheese over burgers and tomatoes.
• Bake in the preheated oven until cheese is melted and tomato sauce is bubbling, about 30 minutes.

BISON MEATLOAF BURGER WITH ROSEMARY KETCHUP

Steps:

• Prepare a grill for cooking over medium-high heat. In a large bowl, combine the bison with the red onion, breadcrumbs, ketchup, parsley, Worcestershire, chili powder, garlic powder, egg and some salt and pepper. Form 4 patties, and stuff each with a cube of Cheddar, enclosing completely within the meat.
• Lightly oil the grill grates. Cook the patties, turning once, until cooked through, 12 to 15 minutes total. Remove from the grill and place on pretzel buns. Top with the Shaved Brussels Slaw and spread the Rosemary Ketchup on the bun tops. Serve.
• Shave the Brussels sprouts using the small holes on a box grater. Combine with the granulated sugar, vinegar, red pepper flakes and some salt and pepper in a large bowl and stir to combine.
• Stir together the ketchup, brown sugar, rosemary and some salt and pepper in a small bowl using a whisk.

SMOKY BISON BURGER

Steps:

• To make the sauce, combine ketchup with ground chile, molasses, vinegar, Worcestershire sauce, garlic, onion powder, salt, cumin and mustard.
• Whisk well and set aside.
• To prepare burgers, mix the ground bison with seasonings in a large bowl.
• Shape 8 patties of equal size and brush each with half of the olive oil.
• In a large skillet, add reserved olive oil and heat until smoking over medium-high heat.
• Cook 4 patties, covered, for 5 minutes. Turn and cook another 5 minutes, covered. (Add cheese, if desired, for the last 1 minute of cooking.)
• Remove to a warm platter and cover while you cook the remaining patties.
• Keeping the skillet warm, brush the buns with olive oil and toast on either side for about 10 to 15 seconds.
• Assemble burgers by placing cooked patties on bun bottoms, topping with smoky sauce and pickles, along with desired burger toppings.

RANCH BISON BURGER

Steps:

• Cut 2 ounces cheddar into 1/4-inch dice; grate remaining 2 ounces cheddar. In a bowl, combine diced cheddar, bison, jalapeño, zest, chili powder, salt and pepper. Form bison mixture into four 3/4-inch-thick patties. Coat a grill rack or grill pan with cooking spray; heat over medium-high heat. Cook patties 5 minutes; flip and top each with 1/4 of grated cheddar; grill until internal temperature reaches 160°F, about 5 minutes. Place a patty on bottom of each roll. Garnish with zest and onion, lettuce, pickled jalapeño and ranch dressing, if desired. Top with other half of roll.
• *Can't find bison at your supermarket? Try Tony Little Body by Bison, available at HSN.com.

MADDOX COPYCAT BISON BURGER WITH MUSHROOM SAUCE

Steps:

• 1. Divide ground bison into four portions and gently form each portion into four individual round patties. Make a deep indentation in the middle of each patty. Arrange bacon strips on a baking sheet and cook in oven until crisp. Drain on a paper towel and set aside. Meanwhile, heat oil in a skillet over low heat. Cook sliced onions until caramelized. Remove from heat and set aside. Add additional oil to skillet, as needed. Saute mushrooms until tender, around 1 to 2 minutes. Pour in steak sauce and simmer for an additional 1 minute. Keep mushroom sauce warm. Warm hamburger buns. In a skillet, heat oil. Pan-fry burger patties to desired doneness, turning once. Preferably, for food safety, cook burger to a minimum of 160 F. Layer lower part of hamburger buns with pepper jack cheese, crisp bacon, and beef patties. Spoon mushroom-steak sauce on patties. Top with caramelize onions and upper part of buns. Tips: 1) The deep indentation on center will help burger cook evenly and will keep patties from "plumping" up. 2) Handle and shape burgers lightly. Too much pressure will toughen meat and will result to a dense, heavy burger. 3) Use tongs or spatula to turn and flip burgers. Forks will pierce burgers which will allow precious juices to escape. For the same reason, do not flatten or press on patties.

BISON BURGER

Steps:

• Make three burger patties per pound of ground bison. Coat the burgers, on both sides with olive oil spray to help form a crust; this keeps the juices in the burger. Sprinkle patties with our special High Plains Bison seasoning blend.
• Using a griddle, preheat to 550° F before cooking. We suggest using a laser thermometer to test the temperature. Place the bison burgers on the griddle for 4 minutes on the first side. Flip the burgers and cook for an additional 3 minutes. Check the internal temperature using a food thermometer to make sure the burger is at 135-140° F degrees.
• Finally take the bison burgers off the grill and let them rest for several minutes before eating. Enjoy!

FEINY'S BISON BACON REUBEN BURGER

Steps:

• In a medium size bowl combine 4 slices of bacon small diced with bison, egg, panko, and rub. mix until fully combined and split in two. Make two patties. and cook to desired temp and melt cheese. cook remainder pieces of bacon. toast buns.
• saute corned beef until cooked to liking. mix cole slaw.
• To assemble. Place bottom bun on plate,,,, then Burger then bacon then corned beef then slaw and add dressing to top bun. ENJOY>

BISON BURGER

Steps:

• Mix all ingredients and form 4 burgers. For bison do not cook beyond MEDIUM.