Bison Burgers

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.

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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.

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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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