Bison Burgers with Bacon and Caramelized Onion

A grilled bison burger with bacon, smoked cheddar, caramelized onions, and lettuce.

5 from 1 vote

Bison Burgers with Bacon and Caramelized Onion

These juicy bison burgers are among the BEST burgers I've ever had. Topped with bacon and caramelized onions, it's a fantastic recipe!

Prep Time5

Cook Time8

Chilling Time1

Total Time1 13

Course: Main Course

Cuisine: American

Diet: Diabetic, Gluten Free

Servings: Servings

Calories: 568kcal

Equipment

Grill or Campfire

Ingredients

Bison Burger

1 lb Ground Bison
2 tablespoon Chilled Bacon Fat
1 teaspoon Ground Pepper
½ teaspoon Garlic Powder
½ teaspoon Onion Powder
¾ teaspoon Salt

Caramelized Onions

2 Large Onions peeled and thinly sliced
¼ cup Butter or Bacon Fat
Salt & Pepper

Assembly

3-4 slice Smoked Cheddar
3-4 Buns
Mayo
Bacon
Lettuce
Pickle Slices

Instructions

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. Don’t overhandle it or squeeze!
Divide the chilled 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 pan over medium-high heat, 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.
As the onions are starting to look golden brown, prepare your bison burgers:

Bison Burger Assembly

Place bison burgers on the grill grates, grill over medium heat until the internal temperature reaches 160 F on a meat thermometer / instant-read thermometer.
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 with a slice of cheddar, allow to melt.
Split your hamburger buns, toast if desired, and spread each side with mayo.
Top with a burger patty, bacon, caramelized onions, lettuce, and pickle slices, Serve immediately.

Notes

Leftover bison burgers can be cooled to room temperature and 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. I like to use a large nonstick pan to cook the bison patties over medium heat, but a large cast-iron skillet / cast iron pan over medium-high heat is also a good option.

Nutrition