Buffalo Burger Recipe | Bison Burger
Have you ever tried a good Buffalo Burger Recipe? If not, no time like the present! Although bison meat is quite lean, there are still ways to make it juicier, which I share in this recipe. Serve these tasty burgers with a side of oil and vinegar coleslaw or potato salad with dill and let the good times roll!
Of all the game animals Scott has brought home over the years, bison is my favorite! Bison meat is not gamey and resembles the taste of beef. But the added benefit is that bison meat is better for you!
For the last three years, I’ve been trying to perfect this buffalo burger recipe (technically bison). It’s been that long since Scott brought home 440 pounds of bison meat from one of his hunts.
After many tries, I am finally happy with this buffalo burger recipe. Who knew the missing ingredient was bacon grease? But don’t worry, I only use a tablespoon.
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🧐 Why This Recipe Works
- Bison burgers are tasty and easy to prepare!
- You can prepare these bison patties ahead of time and freeze them until you’re ready to enjoy them.
- Bison patties are better for you than beef.
🔖 Ingredients & Substitutions
- Bison Meat: Bison meat is very lean, so lean in fact that suet is usually added to the ground meat as a binding agent. I always add olive oil to my bison burgers. Bacon grease, rendered pork fat, or tallow can also be substituted.
- Egg: One egg to bind the mixture.
- Bread: I didn’t have breadcrumbs on hand and remembered that mom used to add a slice of bread to her kofta kabob mixture. It’s a great substitute!
- Seasoning: Montreal seasoning, salt, black pepper, and crushed red pepper flakes (optional).
*A full list of ingredients can be found at the bottom of this post.
🍔 How to Make Bison Burgers
Step 1: Mix all the ingredients in a large bowl, using your hands. Make sure the ingredients are thoroughly combined
Step 2: Divide the meat in half, then in fourths, and finally into nine equally-sized portions. You should have enough for nine 4 oz patties.
Step 3: Form the meat into patties using your hand, or a hamburger press. Place wax paper between the patties and freeze until ready to eat.
Step 4: Cook for approximately five minutes per side (either in a frying pan or on the grill).
Pro Tip: Do not press down on the burgers as they cook, this releases all the juices, resulting in a dry burger.
Step 5: Top with your favorite hamburger fixings and serve.
🤷🏻♀️ Recipe FAQs
Bison is lean in fat and high in protein. The fact that it tastes so good is definitely an added bonus. There are many ways to make this bison burger recipe even healthier.
One way to make the recipe healthier is by replacing the bacon grease with olive oil. Or grill the burgers, instead of frying them. Another idea is to replace the cheese with low-fat cheese or skip it altogether.
As mentioned earlier in the post, bison meat is very lean. Although we’re trying to rectify that by adding oil or great, an egg and bread, we still have to figure out how not to dry out the bison burgers as they cook.
Although I LOVE charred meat (ok burned, who am I kidding), bison burgers should not be overcooked. For me, medium is my happy place. Yours might be different, just keep in mind you don’t want to overcook the patties.
The following list will give you some ideas on what goes well on bison burgers.
Sauces and Spreads:
ketchup
mustard
mayo
thousand island dressing
barbecue sauce
chipotle mayo
Vegetables:
lettuce
tomato
red onions
spinach
arugula
freshly sliced jalapenos
Grilled vegetables:
grilled sweet onions
grilled mushrooms
Other:
cheese
bacon
fried egg
👩🏼🍳 Pro Tips
- You’ll notice in the picture that I served my burger with bacon, but turkey bacon is another great option.
- To further cut down on calories, leave the mayo off and replace it with mustard instead.
- My favorite way of cutting down on calories and carbs is to use Thomas’ Lite English muffins instead of hamburger buns. They’re not as “bready” as hamburger buns and have fewer calories/carbs, but you still get to have bread, yay!
- If you’re really watching your carbs, serve the burger wrapped in butter lettuce. The soft leaves are the perfect shape and size for burgers.
- Do not press down on the burgers as they cook, this releases all the juices, resulting in a dry burger.
If you enjoy these bison burgers, be sure to check out my new Blackstone smash burgers recipe!
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
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📖 Recipe
Best Bison Burgers
The best bison burgers you’ll ever have!
Servings: 9 burgers
Calories: 251kcal
Instructions
-
Mix all the ingredients in a large bowl, using your hands. Make sure the ingredients are thoroughly combined
-
Divide the meat in half, then in fourths, and finally into nine equally-sized portions. You should have enough for nine 4 oz patties.
-
Form the meat into patties using your hand, or a hamburger press. Place wax paper between the patties and freeze until ready to eat.
-
Cook for approximately five minutes per side (either in a frying pan or on the grill).
-
Top with your favorite hamburger fixings and serve.
Notes
- You’ll notice in the picture that I served my burger with bacon, but turkey bacon is another great option.
- To further cut down on calories, leave the mayo off and replace it with mustard instead.
- My favorite way of cutting down on calories and carbs is to use Thomas’ Lite English muffins instead of hamburger buns. They’re not as “bready” as hamburger buns and have fewer calories/carbs, but you still get to have bread, yay!
- If you’re really watching your carbs, serve the burger wrapped in butter lettuce. The soft leaves are the perfect shape and size for burgers.
- Do not press down on the burgers as they cook, this releases all the juices, resulting in a dry burger.
Nutrition
Serving: 1patty | Calories: 251kcal | Carbohydrates: 2g | Protein: 20g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 92mg | Sodium: 383mg | Fiber: 1g | Sugar: 0g
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