Love a good beef burger but want something leaner that’s still really flavorful? Bison is a great option. The taste is mild—not gamey—and because it’s leaner, your burgers won’t be greasy.

Over the last few years, I’ve been using ground bison interchangeably with ground beef. What began as a simple way to vary the usual dinner routine stuck—as it turns out, my family loves bison’s mild flavor and tender, juicy texture.

Bison works as a seamless swap for beef in a wide variety of recipes, like tacos, chili, and spaghetti with meat sauce. Most frequently, however, I use it for burgers, where it always seems to taste like an elevated version of the classic beef patty.

To build even more flavor, I like to mix everyday spices like onion powder, garlic powder, cumin, salt, and pepper into the ground bison. Once the patties are formed, I refrigerate them, uncovered, for about 30 minutes (longer is fine too). This quick step does double duty: it helps the lean burgers hold together better on the grill, and it dries the surface just enough to lock in a nice, crusty sear.

When it’s time to serve, you can add any of your favorite burger toppings. Lately, I’ve been on a spicy mayo, kimchi, and avocado kick. Last summer it was Tomato Jam, blue cheese, and bacon.

Of course, classic toppings like ketchup, mustard, and cheese are always a good bet. I also like to add crisp lettuce, but if I don’t have any, thinly sliced cucumbers (or pickles!) will supply a similarly welcome hint of crunch.

Whatever your toppings of choice, the bison factor alone offers a fun, easy way to mix up your next burger night.

Interested in the nuances of how bison and beef differ? Read on. If you’d prefer to skip these details, keep scrolling for photos, helpful hints, serving suggestions…or just the recipe!

How does bison differ from beef?

Bison meat is naturally lower in fat and calories than beef, yet it’s still packed with protein and essential nutrients like iron and B12. In terms of flavor, bison is often described as having a slightly sweeter taste and a “cleaner” finish.

Perhaps you’re thinking, “What exactly does “cleaner” mean? And I don’t want a sweet burger!”

First the clean reference: Beef can sometimes have a metallic, iron-heavy, or even slightly sour “tang” (especially if it’s aged). Bison lacks that tang, which makes its natural savoriness taste brighter or and subtly sweet by comparison.

The diet factor: Most beef is corn-finished, which creates a richer, heavier flavor (from the additional fat). Because bison are typically pasture-raised, their fat (what little there is) has a lighter, milder quality.

Of course, this is all a little like describing the flavor notes in coffee or wine—and do we really care as long as it tastes good? Plus, when served in a bun with your favorite condiments, the perceived flavor difference will likely be minimal—but it’s still fun to try!

Fun fact: Bison is actually a little higher in protein and iron than beef—but Emily, our expert dietitian, will tell you that both meats supply a good amount of each of these nutrients

**From left to right:** I keep packages of ground bison in the freezer; the bison can be used wherever ground beef is called for, and it’s a fun way to add variety to meals like chili, tacos, and burgers; **A few simple spices enhance the mild flavor of the lean meat—just take care not to over-mix. Over-mixing can lead to a pasty consistency, and** **a pasty mixture will be tougher once cooked;** For even portions, I form the meat into similar size balls and then press the balls into patties, compacting as little as possible; **Make an indentation in the center of each patty. As the meat cooks and shrinks on the grill, the thickness will be even rather than plumper in the center.**

A few basic spices amp up the flavor of the lean ground bison. — **From left to right:** I keep packages of ground bison in the freezer; the bison can be used wherever ground beef is called for, and it’s a fun way to add variety to meals like chili, tacos, and burgers; **A few simple spices enhance the mild flavor of the lean meat—just take care not to over-mix. Over-mixing can lead to a pasty consistency, and** **a pasty mixture will be tougher once cooked;** For even portions, I form the meat into similar size balls and then press the balls into patties, compacting as little as possible; **Make an indentation in the center of each patty. As the meat cooks and shrinks on the grill, the thickness will be even rather than plumper in the center.**

More helpful hints: In addition to the tips above, refrigerating the patties prior to grilling will help them hold together better. I recommend at least 30 minutes; up to a few hours is fine too. No need to cover either, because a drier surface will allow for a better sear and really lock in the flavor and natural juices.

Pro tip: Because it’s leaner, bison cooks a bit faster than beef—so take care not to overcook it. To nail your preferred doneness every time, use a quick read thermometer. I love this one. I’ve included the target temperatures in the recipe card.

Bison is a delicious way to spice up your next burger night...and this spread is absolute perfection! — Using bison is a great way to spice up your next burger night. No grill? Use a grill pan or skillet on the stovetop; **Serve with a favorite salad—like this No-Mayo Broccoli Salad—and/or my favorite slaw, which is just as delicious as a topping on the burger as it is served alongside**.

More complementary sides for bison burgers:

In addition to the salad and slaw linked above, the following recipes will round out your bison burger night beautifully:

Classic Wedge Salad
Best Grilled Caesar Salads
Sweet Potato Fries
Corn and Cucumber Salad with Basil and Chives
BLT Ranch Pasta Salad
Easy Baked Beans
Jack’s Favorite Tomato & Cucumber Salad
Favorite Broccoli Salad
Grilled Corn on the Cob (or steam it!)
Roasted Potato Salad
Mexican Street Corn Salad
Greek Pasta Salad
Succotash Salad
A bag of chips! 😊 (I’m a ruffled chip kind of girl these days, but when I was young, nothing made me happier than when my mom bought a canister of Pringles for burger night!)

What to drink on burger night? If you’re feeling fancy, a glass of Malbec or a dark ale makes a great match for the bison burgers’ smoky, slightly sweet flavor. But Beer Margaritas (have faith, these taste like the best version of the classic cocktail!), Rosemary Palomas (with NA option), and The Ruby Red are surefire hits as well.

I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛

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Bison Burgers

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Ground cumin magically melds with the other spices, lending a hint of smoky flavor that is hard to pinpoint. If you find yourself without, smoked paprika could be used instead.

Yield: 4 quarter pound burgers*

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Prep Time 5

Cook Time 6

Rest time 30

Total Time 41

Ingredients

1 pound ground bison
¾ teaspoon kosher salt (I use Morton’s; use ½ teaspoon table salt or 1¼ teaspoons Diamond Crystal)
½ teaspoon each freshly ground black pepper, onion powder, garlic powder, and ground cumin
For serving: hamburger buns and favorite condiments and toppings like lettuce, cheese, tomatoes, avocado, pickles, and onions or Pickled Onions; or take them up a notch with the addition of Cumin Lime Slaw, Tomato Jam, or a simple sauce like Smoked Paprika Aioli, Spicy Crema, Sriracha Mayo, Chili Crisp Mayo, or Special Sauce

Instructions

In a small bowl, combine the salt, pepper, and remaining spices. Place the bison in a mixing bowl, pull the meat apart with a fork or your fingers, and evenly sprinkle the spices overtop. Mix to thoroughly combine. For most tender burgers, take care not to overwork the meat.
Form 4 patties, that are slightly thinner in the middle. (This will ensure even thickness as the burgers naturally shrink when cooked.) Prep-ahead tip: At this point, I like to refrigerate, uncovered, for at least 30 minutes or up to several hours. The rest time allows the salt and other spices to meld into the bison. It also makes for a burger that holds together better when grilled. Not covering also allows the surface to dry out a bit, which creates a better sear.
When ready to eat, preheat the grill, a grill pan, or skillet over medium-high heat. Brush the grill or skillet surface with oil. When hot, place the patties on the grill, and then close the lid (if grilling; no need to cover a skillet) and give them a good sear, 3-4 minutes on each side, using a metal spatula to flip them over.
The burgers are cooked to medium-rare when they reach an internal temperature of 135℉-140℉, medium at 150℉, and well done at 155℉-160℉. Serve with buns, toppings, and condiments of choice.

Video

Notes

*For 4 larger burgers, use 1½ pounds of ground bison with a 1 teaspoon + ⅛ teaspoon kosher salt and ¾ teaspoon of the remaining spices. Or use the recipe above and for 3 larger burgers. In this case, the burgers will likely require an extra minute or two on the grill. Or double the recipe for 8 quarter pound burgers or 6 of the larger burgers.

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Shrinkflation happens! When a favorite brand reduces its package size, it can be frustrating—and we may wonder how it will affect the outcome of a recipe. As an example, the ground bison package pictured above was recently reduced from one pound to 14 ounces. I still buy it, and simply adjust by doing one of three things:

I may go ever-so-slightly scant on the spices and we simply eat slightly smaller burgers.
Or I make three larger burgers instead of four.
Finally, on occasion, I have purchased an additional package of meat, divided and frozen it in two-ounce portions, and thawed one out to make up the difference as needed.