Bison Burgers are juicy, flavorful, and surprisingly easy to make at home with just a handful of ingredients. This recipe keeps things simple while letting the rich flavor of ground bison shine, making it a great option for weeknight dinners or casual entertaining.
Quick Look at the Recipe
- ✅ Recipe Name: Juicy Bison Burgers
- 🕒 Ready In: About 25 minutes
- 👪 Serves: 6-8
- 🥣 Main Ingredients: Ground bison, Worcestershire sauce, Dijon mustard, butter, cheese, brioche or potato buns
- 📖 Dietary Info: High-protein, gluten-free option (serve without bun or use GF buns)
- ⭐ Why You'll Love It: These bison burgers cook up juicy and flavorful with a perfect cast iron sear, offering a leaner twist on classic burgers.
Summarize and Save the Recipe
This post is sponsored by Heritage Craft Butchers. All opinions expressed are my own.
The secret to great Bison Burgers is knowing what not to do. Bison tastes similar to beef but with a slightly sweet, subtle grassy undertone that shines through when cooked simply. By keeping the seasoning simple and handling the meat gently, you get a juicy burger that highlights the natural richness of bison instead of drying it out.
If you enjoy hearty skillet dinners, you might also love my sausage peppers and rice skillet and ground beef potato skillet for more easy dinner ideas.
Why You’ll Love This Recipe
- Rich, beefy flavor: These burgers have a deep, savory taste that feels indulgent without being heavy
- Juicy, not dry: Simple techniques keep these ground bison burgers moist and tender, even though bison is naturally lean.
- Quick to cook: These bison burger patties are ready in about 15 minutes once they hit the skillet, which makes them ideal for busy weeknights.
- Easy to customize: The patties pair well with classic or bold toppings, depending on your mood. For another recipe that's easy to customize, try my cast-iron beer brats.
Ingredients
- Ground bison: Look for fresh, bright-red meat with minimal liquid in the package. Because bison is leaner than beef, gentle mixing is key to keeping it tender.
- Worcestershire sauce and Dijon mustard: These add depth and a subtle tang that enhances the savory notes of the bison without making the burgers taste saucy.
- Cheese: Cheddar, pepper jack, or smoked gouda melts well and complements the bold flavor of the bison.
- Buns and toppings: Soft brioche or potato buns work best, while toppings like caramelized onions or roasted green chiles add extra flavor.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Lettuce-wrapped: Skip the buns and wrap the patties in crisp lettuce leaves for a lighter, fresher way to enjoy the burgers without sacrificing flavor.
- Southwest Bison Burger: Top the patty with roasted green chiles, pepper jack cheese, and a spoonful of chipotle mayo for a smoky kick with a little heat. If you love these flavors, you’ll enjoy my baked southwest chicken, which is great for tacos.
- Campfire Classic: Keep it simple with caramelized onions, sharp cheddar, and a light smear of whole-grain mustard for a cozy, familiar flavor.
- Bacon Jam Bison Burger: Add sweet-savory bacon jam and smoked gouda for a rich, slightly indulgent twist that pairs well with bison.
How to Make Bison Burgers
This is one of the best bison burger recipes you will come across, and it is a must-try if you want juicy burgers without overcomplicating things. Gather your ingredients first, then heat a cast-iron skillet so everything is ready when the patties are shaped.
- Step 1: Mix the patties. Add the ground bison, seasonings, Worcestershire sauce, Dijon, and water to a bowl. Use your fingertips to combine everything just until the meat comes together gently.
- Step 2: Shape the burgers. Divide the mixture evenly and form the patties, pressing a shallow indentation into the center of each one to help them cook evenly.
- Step 3: Sear the burgers. Add butter to the hot skillet, then place the patties in the pan. Cook until browned on both sides, adding the cheese during the final minute so it melts without overcooking the meat.
- Step 4: Toast and serve. Toast the buns in the same skillet, then build the burgers with toppings like caramelized onions, pickles, lettuce, tomato, or roasted green chiles. Serve them hot alongside Dutch Oven cheesy potatoes for a hearty, satisfying meal.
Expert Tips
- Mix gently: Avoid overmixing the meat, or the burgers can turn dense and tough. Use your fingertips and stop as soon as everything is combined.
- Watch the doneness: Bison burgers are best cooked to medium or medium-rare, which keeps the texture tender and the flavor rich.
- Use the right pan: A cast-iron skillet gives you a strong sear while helping the burgers cook evenly without drying out.
- Let them rest: Let the burgers sit for about a minute before serving so the juices have time to settle back into the meat.
- Storing leftovers: Cooked bison burgers are best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions
- Serve these burgers hot from the skillet for a quick and easy weeknight meal with skillet-fried potatoes and garlic parmesan pull-apart bread.
- For summer BBQs and potlucks, bring the burgers to grill and pair with corn on the cob and homemade mini corn dogs for an easy crowd-pleasing spread.
- Enjoy leftovers for lunch, reheat cooked bison burgers gently in a skillet over low heat for a minute per side or in the microwave on medium for 30–45 seconds, and enjoy with a fresh side of my simple coleslaw recipe.
Bison Burger Recipe FAQs
You can shape the patties a few hours ahead or even the day before. Store them tightly covered in the fridge until ready to cook for fresh, juicy results. You can also freeze uncooked patties individually in plastic wrap and freeze for up to 2 months. Thaw the patties in the refrigerator overnight when you're ready to cook them.
Bison burgers are best cooked to medium or medium-rare. The patties should feel slightly firm but still springy when pressed. If using a meat thermometer, aim for an internal temperature of 135–140°F for medium-rare.
Overcooking or overmixing the meat are the most common reasons. Bison is leaner than beef, so it cooks faster and can dry out if not handled carefully.
Yes! Preheat the grill and oil the grates well to prevent sticking. Cook the patties over medium-high heat, flipping once, and watch closely since bison burger patties cook faster than traditional beef burgers.
More Delicious Skillet Recipes
If you tried this Bison Burgers Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Get the Recipe
Bison Burgers
Equipment
- 12" Cast Iron Skillet
- Mixing bowl
- Spatula
- Knife and cutting board
Ingredients
- 2 pound ground bison
- 1 ½ teaspoons kosher salt
- ¾ teaspoon black pepper
- 1 ½ teaspoons Worcestershire sauce
- 1 ½ teaspoons Dijon mustard
- 1 ½ tablespoons butter for the skillet
- 4-5 cheese slices cheddar, pepper jack, smoked gouda
- 4-5 brioche or potato buns toasted
- Optional toppings: caramelized onions pickles, lettuce, tomato, roasted green chiles,
- aioli
Instructions
- In a large bowl, gently mix ground bison, salt, pepper, Worcestershire sauce, and Dijon mustard just until combined. Form into 6–8 patties about ¾ inch thick and press a shallow indent in the center of each patty.
- Heat a cast iron skillet over medium-high heat. Add butter or oil and swirl to coat the pan.
- Place patties in the hot skillet and cook 3–4 minutes on the first side. Flip and cook another 3–4 minutes, or until desired doneness. Add cheese during the last minute and cover briefly to melt.
- Remove burgers and place buns cut-side down in the skillet. Toast 30–60 seconds until golden.
- Add desired toppings, place burgers on toasted buns, and serve immediately.
Notes
- Mix the meat gently to keep the bison burger patties tender and juicy.
- Heat a well-seasoned skillet until very hot to sear the patties and lock in moisture.
- Add cheese at the very end so it melts perfectly without overcooking the burgers.
- Toast the buns in the same pan for a warm, lightly crisped finish.
Nutrition
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Elena says
I loved how the simple seasoning highlighted the rich taste of the meat without being distracting. These were easy to prepare and turned out much more gourmet than I expected for a weeknight meal.
Marcus says
The lean bison stayed incredibly juicy thanks to the quick sear in the cast iron skillet. It is a fantastic, flavorful alternative to a standard beef burger that my whole family enjoyed.
Julian says
These burgers were a massive hit at our weekend cookout because they felt gourmet but were so easy to prepare. Pairing them with the suggested toppings created a delicious balance that had everyone asking for the recipe.
Maya says
I followed the tip to not overwork the meat, and it resulted in the best texture I’ve ever achieved with a homemade burger. The recipe is straightforward and fast, making it a perfect upgrade for a quick weeknight dinner.
Ethan says
The cast iron skillet gave these bison burgers an incredible sear while keeping the lean meat juicy and tender. Using simple seasonings really allowed the natural, rich flavor of the bison to shine through without being overpowered.