Bison Burgers

I’ve been a big fan of game meat ever since living in Newfoundland for a few years. Started with moose stew, caribou bourguignon... and now I’m all about elk burgers, venison stew, and more!

Anyway, that said, I had my first bison burger on an ill-fated trip to North Dakota more than 2 decades ago.

Amidst that whole odyssey - which was straight up Kafkaesque, involving a blown engine, a bus company not knowing that its stops existed, toddlers in a bar at 2 am, and a dude with a face full of tattoos who was a pastry chef that like Shakespeare - I ordered a burger in the hotel restaurant of this little podunk town I found myself stranded in.

I hadn’t seen them on restaurant menus before that point, so I had to give it a try!

It was... not a juicy burger. Very dry and cardboardy, it managed to put me off bison for a WHILE.

I’ve since come around on flavorful bison burgers, having learned about the cooking methods and ingredients that are needed for a GOOD burger.

This bison burger recipe is one of my favourite burger recipes ever, and I’m excited to share it with you!

Bison Burgers, Elevated!

I start with a super basic grass-fed bison burger. The burger seasoning is super basic, just onion powder, garlic powder, salt and pepper.

When it comes to more exotic types of burgers, I like to accent the flavour of the burger meat, without overpowering it. The real fun comes from adding some favorite toppings.

I start out by using a bit of bacon fat in the burger, to ensure a great texture AND flavour.

Then, it’s topped with caramelized onions, playing up the slightly sweet flavor of the bison burger. It really takes the burger to the next level.

Then, a bit of bacon and smoked cheddar, to work with the smokiness of the bacon. I find they all just really work really well with the flavour of the bison.

Then, a few basic toppings - lettuce, pickles, and mayo. Gotta go with the classics.

It’s a simple burger, but one of the best burgers I’ve ever had. Let’s look at what you’ll need, to make your own!

Ingredients

This recipe uses really simple ingredients. While a smaller local grocery store may not regularly carry the bison meat, many larger grocery stores do.

Anyway - as always - some ingredient notes for you:

Lean Ground Bison

Bison is a high quality meat that’s prized for having a slightly sweeter flavor, fewer calories - and a lower fat content - than ground beef. It’s also a good source of Vitamin B12, Vitamin B6, and Niacin (B3).

That said, it’s SUCH lean meat, that it’s common for Bison Burgers to end up pretty dry.

Some people mitigate this by mixing equal parts of bison and pork to make their burgers. Personally, I just add some fat back into it, in the form of bacon drippings.

Not only does this make for juicy bison burgers, it also gives it more flavour than a traditional beef burger

Sure, that probably undoes most of the benefit of using a leaner meat, but it’s still a healthier alternative than some other options!

Bacon Fat and/or Butter

As mentioned above, I use a little bit of bacon grease in with the lean bison, just to prevent it from being so dry.

I like the flavour boost that bacon fat gives the ground meat, but you can use butter if you prefer.

I also use the bacon fat in the caramelized onions - again, you can swap that out for butter if you prefer, as well.

Everything Else

Rounding out this recipe, you will need:

Hamburger Buns (We usually use brioche buns)
Yellow Onions
Smoked Cheddar Cheese Slices
Bacon (Cooked as crispy as you like it)
Lettuce
Pickle Slices
Mayonnaise
Ground Black Pepper
Garlic Powder
Onion Powder
Salt

Not really anything to add here, aside from the fact that - because we don’t specify ingredient quantities for any of them - the basic toppings aren’t reflected in the nutritional information provided below.

How to Make the BEST Bison Burgers

The full recipe is in the printable recipe card at the end of this post, here is are the full instructions, along with step-by-step photos.

Mix the Bison Burgers

Place ground bison in a large bowl, along with the bacon fat, pepper, garlic, onion and salt.

Gently use hands to get a really good mix going, making sure that everything is evenly distributed and well incorporated in the meat mixture.

Use a light hand - don’t overhandle it or squeeze the meat mixture, or you’ll end up with a dense burger!

Divide the bison mixture into 3 or 4 equal balls.

Gently flatten each ball into a patty that is roughly the size of your burger buns – maybe a little larger - with a slight indent in the center of each patty.

Cover and chill for 20 minutes - you want the patties cold when they go on the grill!

Caramelized Onions

In a large skillet over a medium-high heat - or a medium camp fire - melt the butter or bacon fat.

Add the onion slices and a little salt and cook - stirring often - until the onions are golden brown. This usually takes about 20 minutes or so.

Once they’re done to your liking, season with a little salt and pepper, to taste.

Bison Burger Assembly

Place bison burger patties on the grill grates, grill over medium heat for 3-4 minutes on each side, or until the internal temperature reaches 160 F on a meat thermometer / instant read thermometer.

The actual time needed will depend on the thickness of the bison burgers, and the temperature you’re cooking it over.

Note: 160 F is the temperature generally accepted as being the safest minimum internal temperature. If you prefer medium or medium-rare doneness, it’s usually more like 2-3 minutes on each side, and aiming for 130 -145 F.

Top each of the bison patties with a slice of cheese, allow to melt.

Split your hamburger buns, toast if desired, and spread each side with mayo.

Top the bottom bun with a burger patty, bacon, caramelized onions, lettuce, and pickle slices, serve immediately.

Leftovers

Leftover bison burgers can be cooled to room temperature and either wrapped in plastic wrap or kept in an airtight container the fridge for up to 3 days.

I’ll usually reheat the cold patties in the microwave for about 45 seconds, before assembling my burger.

Note: You can cook these on the stovetop, if you prefer. Sometimes we’re at home and can’t be bothered to get a charcoal grill going!

When this is the case, I like to use a large nonstick pan to cook the bison patties over medium heat. A large cast-iron skillet / cast iron pan over medium-high heat is also a good option.

More Grilling Recipes for Camping

Looking for some great meals to cook on a campfire or grill? Here's a few of my favourites!

Fajita Chicken Kebabs
Greek Chicken Souvlaki
Grilled Chicken Fajitas
Easy Grilled Shrimp Tacos
Grilled Tuna Tacos
Mediterranean Chicken Kebabs

... But wait, there's more! See our main Camping Recipes page for ALL of our camping recipes - snacks, desserts, mixes to make ahead of time, and more!

Also, we had SO much fun designing gourmet jerky recipes for our camping trips, we started a whole new blog for them! Check out Dried & Tasty for all kinds of fun recipes to make in your food dehydrator!