34 Savory Bison Burger Gourmet Recipes

Bored of the same old beef burgers? Bison offers a leaner, richer alternative that’s perfect for elevating your backyard barbecues and weeknight dinners. In this roundup, we’ve gathered 34 gourmet recipes that transform this savory meat into everything from classic cheeseburgers to globally-inspired creations. Get ready to fire up the grill and discover your new favorite burger!

Bison Burger with Caramelized Onions and Blue Cheese

Zesty and robust, this bison burger elevates the classic with sweet caramelized onions and tangy blue cheese. The lean meat stays juicy when cooked right, making it a satisfying yet lighter alternative to beef. Perfect for a weekend cookout or a special weeknight dinner.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

– 1 lb ground bison (I find 85/15 lean-to-fat ratio works best for flavor)
– 1 large yellow onion, thinly sliced (sweet varieties like Vidalia are my go-to)
– 2 tbsp unsalted butter (for richness in caramelizing)
– 1 tbsp olive oil (extra virgin adds a nice fruity note)
– 4 oz blue cheese, crumbled (I prefer a milder type like Gorgonzola for balance)
– 4 burger buns, lightly toasted (brioche buns add a buttery touch)
– Salt and black pepper (freshly ground pepper makes a difference)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-low heat.
2. Add the sliced onions to the skillet, stirring to coat them in oil.
3. Cook the onions for 20 minutes, stirring every 5 minutes to prevent burning.
4. Add 2 tbsp unsalted butter to the skillet and continue cooking for 5 more minutes until onions are golden brown and caramelized.
5. Remove the caramelized onions from the skillet and set aside in a bowl.
6. Increase the skillet heat to medium-high and let it preheat for 2 minutes.
7. Divide 1 lb ground bison into 4 equal portions and shape them into patties about 1/2-inch thick.
8. Season both sides of the bison patties generously with salt and black pepper.
9. Place the patties in the hot skillet and cook for 4 minutes without moving them to form a crust.
10. Flip the patties and cook for another 3 minutes for medium-rare, or until internal temperature reaches 130°F on a meat thermometer.
11. Remove the patties from the skillet and let them rest on a plate for 5 minutes to retain juices.
12. Lightly toast 4 burger buns in a toaster or on the skillet for 1-2 minutes until golden.
13. Assemble the burgers by placing a bison patty on the bottom half of each bun.
14. Top each patty with a generous spoonful of caramelized onions.
15. Sprinkle 1 oz of crumbled blue cheese evenly over the onions on each burger.
16. Cover with the top half of the bun and serve immediately.

Perfectly cooked bison offers a tender, slightly gamey flavor that pairs beautifully with the sweet onions and sharp cheese. The caramelized onions add a melt-in-your-mouth texture, while the blue cheese provides a creamy contrast. For a creative twist, serve these burgers with a side of crispy sweet potato fries or a fresh arugula salad to cut through the richness.

Spicy Jalapeño Bison Burger with Avocado Cream

Bison burgers get a fiery upgrade with this spicy jalapeño version, balanced by a cool avocado cream. It’s a bold, satisfying meal that comes together quickly for a weeknight dinner or weekend grill session. Ground bison stays juicy while packing a flavorful punch.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

– 1 lb ground bison (I find 85/15 lean-to-fat ratio works best for moisture)
– 2 fresh jalapeños, finely diced (remove seeds for less heat, but I keep them for extra kick)
– 1 tsp garlic powder
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 tbsp olive oil (extra virgin is my go-to for a fruity note)
– 4 burger buns, lightly toasted
– 1 ripe avocado, pitted and scooped
– 1/4 cup sour cream
– 1 tbsp lime juice (freshly squeezed makes a difference)
– 1/4 tsp salt for the cream

Instructions

1. In a medium bowl, combine ground bison, diced jalapeños, garlic powder, smoked paprika, 1/2 tsp salt, and black pepper. Tip: Mix gently with your hands to avoid overworking the meat, which keeps the burgers tender.
2. Divide the mixture into 4 equal portions and shape into patties about 3/4-inch thick.
3. Heat olive oil in a large skillet or on a grill over medium-high heat until it shimmers, about 2 minutes.
4. Place patties in the skillet and cook for 4-5 minutes per side, or until internal temperature reaches 160°F on a meat thermometer. Tip: Resist pressing down on the patties while cooking to retain juices.
5. While patties cook, make the avocado cream: In a small bowl, mash avocado with a fork until smooth.
6. Stir in sour cream, lime juice, and 1/4 tsp salt until well combined. Tip: Add a splash of water if the cream is too thick for easy spreading.
7. Toast burger buns lightly in a toaster or on the skillet for 1-2 minutes until golden.
8. Assemble burgers: Spread avocado cream on bottom buns, top with cooked patties, and add top buns.
Spicy jalapeños meld with the rich, lean bison for a hearty bite, while the avocado cream adds a creamy contrast that cools the heat. Serve these burgers with crispy sweet potato fries or a simple side salad to round out the meal—the leftovers make a great next-day lunch if you’re lucky enough to have any.

Barbecue Bison Burger with Crispy Bacon

Craving a burger that breaks the monotony? This barbecue bison burger with crispy bacon delivers bold flavor without fuss. Ground bison offers a leaner, slightly sweeter alternative to beef, while smoky bacon adds crunch.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

– 1 lb ground bison (I find 85/15 lean-to-fat ratio works best for juiciness)
– 4 brioche burger buns (toasted brioche adds buttery richness)
– 8 slices thick-cut bacon (applewood-smoked bacon is my go-to for deep flavor)
– 1/2 cup barbecue sauce (use your favorite brand—I prefer a smoky, tangy variety)
– 4 slices sharp cheddar cheese (room temp cheese melts more evenly)
– 1 tbsp olive oil (extra virgin olive oil for a light sear)
– 1 tsp kosher salt
– 1/2 tsp black pepper

Instructions

1. Preheat a skillet or grill to medium-high heat (about 400°F).
2. Place bacon slices in the skillet in a single layer; cook for 4-5 minutes per side until crispy and browned.
3. Transfer bacon to a paper towel-lined plate to drain; reserve 1 tbsp of bacon fat in the skillet.
4. Divide ground bison into 4 equal portions; gently shape into 1-inch thick patties, avoiding overhandling to keep them tender.
5. Season patties evenly on both sides with kosher salt and black pepper.
6. Add olive oil to the skillet with reserved bacon fat; heat for 30 seconds until shimmering.
7. Place patties in the skillet; cook for 4-5 minutes without moving to form a crust.
8. Flip patties; brush the tops with 1/4 cup barbecue sauce using a pastry brush for even coating.
9. Cook for another 4-5 minutes until internal temperature reaches 160°F on a meat thermometer.
10. Top each patty with a slice of sharp cheddar cheese; cover the skillet and cook for 1 minute until melted.
11. Toast brioche buns in a toaster or on the skillet for 1-2 minutes until golden.
12. Assemble burgers: place patties on bun bottoms, add 2 bacon slices per burger, and drizzle with remaining barbecue sauce.
Nothing beats the juicy, savory bite of bison paired with smoky bacon. The crispy texture contrasts perfectly with the soft brioche bun. Serve these with sweet potato fries or a crisp salad for a complete meal.

Herb-Infused Bison Burger with Garlic Aioli

Ditch the bland beef patties—this herb-infused bison burger delivers a leaner, richer flavor that’s surprisingly easy to master. Garlic aioli adds a creamy punch that ties everything together. Let’s get cooking.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

– 1 lb ground bison (I find 90/10 lean-to-fat ratio works best for juicy burgers)
– 2 tbsp fresh chopped rosemary (fresh makes all the difference—dried just won’t cut it)
– 1 tbsp fresh chopped thyme
– 2 cloves garlic, minced (I always use fresh, not jarred, for maximum aroma)
– 1/2 cup mayonnaise (full-fat mayo creates the creamiest aioli)
– 1 tbsp lemon juice (freshly squeezed brightens up the sauce)
– 1/4 tsp salt (I prefer fine sea salt for even seasoning)
– 1/4 tsp black pepper
– 4 burger buns (brioche buns are my go-to for a buttery touch)
– 1 tbsp olive oil (extra virgin olive oil is my staple for cooking)

Instructions

1. In a medium bowl, combine ground bison, rosemary, thyme, half the minced garlic, salt, and pepper.
2. Mix gently with your hands until just combined—overmixing can make the burgers tough.
3. Divide the mixture into 4 equal portions and shape into 3/4-inch thick patties.
4. Use your thumb to press a shallow dimple into the center of each patty to prevent puffing during cooking.
5. In a small bowl, whisk together mayonnaise, remaining minced garlic, and lemon juice to make the aioli.
6. Set the aioli aside in the refrigerator to let the flavors meld while you cook the burgers.
7. Heat olive oil in a skillet or grill pan over medium-high heat until it shimmers, about 2 minutes.
8. Place the patties in the pan and cook for 4–5 minutes per side, until the internal temperature reaches 160°F on a meat thermometer.
9. Avoid pressing down on the patties with a spatula, as this squeezes out precious juices.
10. Toast the burger buns in the same pan for 1–2 minutes until lightly golden.
11. Assemble the burgers by spreading a generous layer of garlic aioli on the bottom bun, adding the patty, and topping with the other bun.

Expect a juicy, herb-packed patty with a subtle gaminess that’s balanced by the creamy, garlicky aioli. For a twist, serve it open-faced with a side of sweet potato fries or top with peppery arugula for extra freshness.

Hearty Mushroom and Swiss Bison Burger

Perfect for chilly evenings, this bison burger brings rich, savory flavors with minimal fuss. Ground bison stays juicy while mushrooms add earthy depth.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1 lb ground bison (I find 85/15 lean-to-fat ratio works best)
• 8 oz cremini mushrooms, finely chopped (baby bellas add great texture)
• 1 small yellow onion, finely diced (sweet onions work too)
• 2 tbsp extra virgin olive oil (my go-to for sautéing)
• 4 slices Swiss cheese (thick-cut melts beautifully)
• 4 burger buns, split (brioche adds a nice touch)
• 2 tbsp unsalted butter, softened (room temp spreads easily)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and black pepper (I use coarse sea salt for better control)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add diced onion and cook until translucent, 3-4 minutes, stirring occasionally.
3. Stir in chopped mushrooms and cook until they release their liquid and brown, 6-8 minutes.
4. Transfer mushroom-onion mixture to a bowl and let cool completely—this prevents soggy burgers.
5. In a large bowl, combine ground bison, cooled mushroom mixture, garlic powder, smoked paprika, 1 tsp salt, and ½ tsp pepper.
6. Gently mix with your hands until just combined; overmixing makes burgers tough.
7. Divide mixture into 4 equal portions and form into ¾-inch thick patties, pressing a slight dimple in the center to prevent puffing.
8. Heat remaining 1 tbsp olive oil in the same skillet over medium-high heat.
9. Place patties in skillet and cook undisturbed for 4-5 minutes until a dark crust forms.
10. Flip burgers and cook another 4-5 minutes for medium, or until internal temperature reaches 145°F on an instant-read thermometer.
11. Top each patty with a Swiss cheese slice, cover skillet, and cook 1 minute until melted.
12. While burgers rest, spread softened butter on cut sides of buns and toast in a dry skillet over medium heat for 1-2 minutes until golden.
13. Assemble burgers on toasted buns.

These burgers deliver a tender, juicy bite with the Swiss cheese melting into the earthy mushrooms. Try serving them with crispy sweet potato fries or a simple arugula salad to balance the richness.

Southwest Bison Burger with Corn Salsa

When you crave a burger that breaks the mold, this Southwest Bison Burger with Corn Salsa delivers bold flavor without the beefy heaviness. Ground bison offers a leaner, slightly sweeter alternative that pairs perfectly with smoky spices and a fresh, zesty salsa. It’s a weeknight-friendly upgrade that feels special.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

– 1 lb ground bison (I find it’s leaner than beef, so handle it gently to avoid tough patties)
– 1 tbsp chili powder (use a good-quality blend for deeper flavor)
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 tbsp olive oil (extra virgin is my go-to for a fruity note)
– 4 burger buns, lightly toasted
– For the corn salsa: 1 cup fresh or thawed frozen corn kernels, 1/4 cup finely diced red onion, 1/4 cup chopped cilantro, 1 jalapeño, seeded and minced (adjust for heat—I like it spicy!), 2 tbsp lime juice, and a pinch of salt

Instructions

1. In a medium bowl, combine the corn, red onion, cilantro, jalapeño, lime juice, and a pinch of salt for the salsa. Set aside to let flavors meld.
2. In a large bowl, gently mix the ground bison with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper until just combined—overmixing can make patties dense.
3. Divide the mixture into 4 equal portions and shape into 3/4-inch-thick patties, pressing a slight indentation in the center of each to prevent bulging during cooking.
4. Heat olive oil in a large skillet or grill pan over medium-high heat until shimmering, about 2 minutes.
5. Place the patties in the skillet and cook for 4–5 minutes per side, or until the internal temperature reaches 160°F on an instant-read thermometer for food safety.
6. While the patties cook, lightly toast the burger buns in a toaster or on the skillet until golden, about 1–2 minutes.
7. Assemble the burgers by placing a cooked patty on each bun bottom, topping generously with the corn salsa, and adding the bun top.
Zesty and satisfying, this burger boasts a juicy, tender texture from the bison, contrasted by the crunchy, bright corn salsa. Serve it with sweet potato fries or a simple side salad for a complete meal that’s sure to impress at any summer gathering.

Greek-Style Bison Burger with Feta and Tzatziki

Mixing lean bison with Mediterranean flavors creates a burger that’s both hearty and refreshing. This Greek-inspired version swaps out the usual beef for ground bison, which stays juicy and pairs perfectly with tangy feta and cool tzatziki. It’s a simple upgrade that delivers big flavor without extra fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

– 1 lb ground bison (I find 90/10 lean-to-fat ratio works best for a moist patty)
– 1/2 cup crumbled feta cheese (go for the block and crumble it yourself—it’s creamier)
– 1/4 cup finely chopped red onion (soak in cold water for 5 minutes first to mellow the bite)
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 1 tsp dried oregano
– 1/2 tsp garlic powder
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
– 4 burger buns, lightly toasted
– 1/2 cup tzatziki sauce (store-bought is fine, but homemade with full-fat Greek yogurt is even better)
– 4 lettuce leaves (butter lettuce adds a nice crispness)
– 4 tomato slices

Instructions

1. In a large bowl, combine ground bison, feta, red onion, olive oil, oregano, garlic powder, salt, and pepper.
2. Gently mix with your hands until just combined—overmixing can make the burgers tough.
3. Divide the mixture into 4 equal portions and shape into 3/4-inch-thick patties.
4. Preheat a grill or skillet to medium-high heat (about 400°F).
5. Place the patties on the hot surface and cook for 4–5 minutes without moving them to get a good sear.
6. Flip the patties and cook for another 4–5 minutes until the internal temperature reaches 160°F on a meat thermometer.
7. While the patties cook, lightly toast the burger buns until golden brown.
8. Remove the patties from the heat and let them rest for 2 minutes to keep the juices locked in.
9. Assemble the burgers: spread 2 tbsp of tzatziki on the bottom bun, add a lettuce leaf and tomato slice, place the patty on top, and finish with the top bun.
10. Serve immediately. On a warm day, these burgers shine with their juicy, savory bison patty and the cool crunch from the tzatziki and veggies. Try pairing them with a simple Greek salad or crispy fries for a complete meal that’s sure to impress at any gathering.

Classic American Bison Cheeseburger

Mouthwatering and nostalgic, this bison cheeseburger delivers rich flavor with a leaner twist. Ground bison offers a slightly sweeter, earthier taste than beef while staying juicy. It’s a classic American upgrade that feels both familiar and special.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

– 1 lb ground bison (I find 85/15 lean-to-fat ratio works best for moisture)
– 4 hamburger buns, split (brioche buns add a nice buttery touch)
– 4 slices sharp cheddar cheese (aged cheddar melts beautifully)
– 1 tbsp vegetable oil (a neutral oil like canola prevents burning)
– 1 tsp kosher salt (coarse salt sticks to the meat better)
– ½ tsp black pepper, freshly ground (freshly cracked pepper makes a difference)
– 4 leaves crisp iceberg lettuce (iceberg holds up well to heat)
– 4 slices ripe tomato (room-temp tomatoes won’t cool the burger)
– ¼ cup mayonnaise (Duke’s mayo is my go-to for tanginess)
– 2 tbsp ketchup (Heinz classic for that sweet-acidic balance)
– 1 tbsp yellow mustard (French’s yellow mustard gives a bright kick)

Instructions

1. Preheat a grill or large skillet to medium-high heat, about 400°F.
2. Divide the ground bison into 4 equal portions, each about 4 oz.
3. Gently form each portion into a ¾-inch thick patty, avoiding over-packing to keep it tender.
4. Season both sides of each patty evenly with kosher salt and black pepper.
5. Brush the grill or skillet with vegetable oil to prevent sticking.
6. Place the patties on the hot surface and cook for 4 minutes without moving to form a crust.
7. Flip the patties using a spatula and cook for another 3 minutes.
8. Top each patty with a slice of cheddar cheese during the last minute of cooking to melt.
9. While the patties cook, toast the split hamburger buns on the grill or in a toaster until lightly golden, about 1-2 minutes.
10. In a small bowl, mix mayonnaise, ketchup, and yellow mustard to make the sauce.
11. Spread the sauce evenly on the cut sides of the toasted buns.
12. Place a lettuce leaf and a tomato slice on the bottom half of each bun.
13. Transfer the cooked patties with melted cheese onto the assembled buns.
14. Cover with the top bun halves and serve immediately.

You’ll notice the bison patty has a firm yet tender bite with a subtle sweetness. The sharp cheddar and tangy sauce cut through the richness perfectly. Try serving it with sweet potato fries or a crisp pickle spear for a balanced meal.

Bison Burger with Red Pepper Relish and Arugula

Hearty bison burgers get a vibrant upgrade with sweet-tangy red pepper relish and peppery arugula. This lean, flavorful patty comes together quickly for a satisfying weeknight meal. Skip the usual beef—bison’s rich taste stands up beautifully to the bold toppings.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

– 1 lb ground bison (I find 85/15 lean-to-fat ratio works best for juicy burgers)
– 1 large red bell pepper, finely diced (about 1 cup—use a sharp knife for even pieces)
– 1/4 cup red wine vinegar
– 2 tbsp honey (local raw honey adds a lovely floral note)
– 1 tsp smoked paprika
– 4 burger buns, split (brioche buns are my go-to for a buttery crunch)
– 2 cups fresh arugula
– 2 tbsp olive oil (extra virgin olive oil is my kitchen staple)
– Salt and black pepper

Instructions

1. Make the relish: Combine diced red bell pepper, red wine vinegar, honey, and smoked paprika in a small saucepan over medium heat.
2. Simmer the mixture, stirring occasionally, for 8–10 minutes until the peppers soften and the liquid reduces to a syrupy glaze. Tip: Let it cool slightly—it thickens as it sits.
3. Preheat a grill or skillet to medium-high heat (about 400°F).
4. Divide the ground bison into 4 equal portions and gently form into 3/4-inch-thick patties. Tip: Avoid overworking the meat to keep burgers tender.
5. Season both sides of each patty generously with salt and black pepper.
6. Brush the grill or skillet with 1 tbsp olive oil to prevent sticking.
7. Cook the patties for 4–5 minutes per side, or until internal temperature reaches 160°F for medium doneness. Tip: Use a meat thermometer for accuracy—bison cooks faster than beef.
8. While patties cook, toast the split burger buns on the grill or in a toaster until golden, about 2 minutes.
9. Toss the arugula with the remaining 1 tbsp olive oil and a pinch of salt in a bowl.
10. Assemble burgers: Place each cooked patty on a toasted bun bottom, top with a generous spoonful of red pepper relish, a handful of dressed arugula, and the bun top.

You’ll love the juicy, slightly gamey bison paired with the sweet-tangy relish and peppery arugula crunch. Serve these with crispy sweet potato fries or a simple side salad for a complete meal. Leftover relish? It’s fantastic on grilled chicken or sandwiches the next day.

Bison Slider with Gouda and Grilled Pineapple

Fancy a burger that breaks the mold? This bison slider with melted Gouda and sweet grilled pineapple is a game-changer. It’s juicy, smoky, and surprisingly easy to pull off for a weeknight treat.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

– 1 lb ground bison (I find 85/15 lean-to-fat ratio works best for flavor without being greasy)
– 4 slider buns, preferably brioche for that soft, buttery touch
– 4 slices Gouda cheese (aged Gouda adds a nice sharpness, but any melty variety will do)
– 4 pineapple rings, about 1/2 inch thick (fresh pineapple grills better than canned, in my experience)
– 2 tbsp olive oil (extra virgin is my go-to for a fruity note)
– 1 tsp salt (I use kosher salt for even seasoning)
– 1/2 tsp black pepper, freshly ground
– 1/2 tsp garlic powder
– Optional: 1 tbsp butter for toasting buns

Instructions

1. Preheat your grill or grill pan to medium-high heat, around 400°F.
2. In a bowl, gently mix the ground bison with salt, pepper, and garlic powder—overmixing can make the patties tough, so handle lightly.
3. Divide the bison mixture into 4 equal portions and shape into 1/2-inch-thick patties, slightly wider than your buns since they’ll shrink a bit.
4. Brush the pineapple rings lightly with 1 tbsp olive oil to prevent sticking and enhance caramelization.
5. Place the pineapple rings on the grill and cook for 3–4 minutes per side until they have distinct grill marks and are slightly softened.
6. Remove the pineapple and set aside, then brush the grill grates with the remaining olive oil.
7. Add the bison patties to the grill and cook for 4 minutes on the first side without pressing down—this keeps the juices locked in.
8. Flip the patties and immediately top each with a slice of Gouda cheese.
9. Cook for another 3–4 minutes until the cheese is melted and the patties reach an internal temperature of 160°F for medium doneness.
10. While the patties cook, optionally toast the buns on the grill for 1–2 minutes with a bit of butter for extra crispness.
11. Assemble the sliders: place a patty on each bun bottom, top with a grilled pineapple ring, and finish with the bun top.

Serve these sliders immediately while hot and melty. The bison stays tender and rich, balanced by the sweet, smoky pineapple and creamy Gouda. For a fun twist, skewer them with toothpicks for easy grabbing at gatherings.

Bison Burger with Sun-Dried Tomato and Basil Pesto

Craving a burger that breaks the mold? This bison burger with sun-dried tomato and basil pesto delivers a juicy, flavorful punch. It’s a simple upgrade that feels gourmet without the fuss.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 1.5 lbs ground bison (I find 85/15 lean-to-fat ratio works best for moisture)
• 4 burger buns, brioche or potato rolls are my favorite for a soft hold
• 1/2 cup sun-dried tomatoes packed in oil, drained and patted dry (save that flavorful oil!)
• 1 cup fresh basil leaves, packed
• 1/3 cup grated Parmesan cheese
• 1/3 cup pine nuts, lightly toasted for deeper flavor
• 2 cloves garlic, peeled
• 1/2 cup extra virgin olive oil, plus more for brushing – this is my kitchen staple
• Salt and black pepper
• 4 slices of provolone cheese (optional, but melty provolone is a winner here)

Instructions

1. Make the pesto: In a food processor, combine the sun-dried tomatoes, basil, Parmesan, pine nuts, and garlic.
2. Pulse the ingredients until roughly chopped, about 5 pulses.
3. With the processor running on low, slowly drizzle in the 1/2 cup of olive oil until the pesto is mostly smooth but still has some texture. Set aside.
4. Divide the ground bison into four equal portions, about 6 ounces each.
5. Gently form each portion into a 1-inch thick patty, being careful not to overwork the meat to keep it tender.
6. Season both sides of each patty generously with salt and black pepper.
7. Preheat a grill or cast-iron skillet over medium-high heat until it’s very hot, about 400°F.
8. Lightly brush the cooking surface with a bit of the reserved sun-dried tomato oil or olive oil.
9. Place the patties on the hot surface. Cook for 4-5 minutes without moving them to get a good sear.
10. Flip the patties using a spatula. Cook for another 3-4 minutes for medium doneness (135-140°F internal temperature).
11. If using, place a slice of provolone cheese on each patty during the last minute of cooking to melt.
12. While the patties cook, lightly toast the cut sides of the burger buns on the grill or in a toaster.
13. To assemble, spread a generous tablespoon of the sun-dried tomato pesto on the bottom half of each toasted bun.
14. Place a cooked bison patty on top of the pesto.
15. Add the top bun and serve immediately.

Finally, the bison offers a rich, slightly sweet flavor that pairs perfectly with the pesto’s tangy, herbal kick. For a fun twist, serve these burgers open-faced with a small arugula salad piled on top for a fresh, peppery crunch.

Bison Burger with Smoked Gouda and Onion Jam

You’ve probably tried countless burgers, but this bison version with smoked Gouda and sweet onion jam elevates the classic. It’s leaner than beef but packs rich flavor, making it a standout for any cookout or weeknight dinner. The combination of savory, smoky, and sweet hits all the right notes without being fussy.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

– 1 lb ground bison (I find 85/15 lean-to-fat ratio works best for juiciness)
– 4 burger buns, brioche style for that buttery softness
– 4 slices smoked Gouda cheese (aged Gouda adds a deeper smoky kick)
– 2 large yellow onions, thinly sliced (sweet varieties like Vidalia are my go-to)
– 2 tbsp extra virgin olive oil, divided (it’s my staple for sautéing)
– 2 tbsp balsamic vinegar (a good quality one makes the jam pop)
– 1 tbsp brown sugar (light or dark, both work—I keep dark on hand for richness)
– 1 tsp kosher salt, divided (I prefer it over table salt for better control)
– 1/2 tsp black pepper, freshly ground
– 1/4 tsp garlic powder (optional, but I always add it for extra depth)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
2. Add sliced onions to the skillet, stirring to coat them in oil.
3. Cook onions for 10 minutes, stirring occasionally, until they soften and start to brown.
4. Sprinkle 1/2 tsp salt over the onions to help draw out moisture.
5. Stir in balsamic vinegar and brown sugar, reducing heat to medium-low.
6. Simmer the onion mixture for 15 minutes, stirring every 5 minutes, until it thickens into a jam-like consistency. Tip: If it sticks, add a splash of water to loosen.
7. While the jam cooks, preheat a grill or grill pan to medium-high heat, aiming for 400°F.
8. In a bowl, gently mix ground bison with remaining 1/2 tsp salt, black pepper, and garlic powder until just combined. Tip: Overmixing can make the burgers tough.
9. Divide the bison mixture into 4 equal portions and shape into patties, about 3/4-inch thick.
10. Brush patties lightly with remaining 1 tbsp olive oil to prevent sticking.
11. Place patties on the preheated grill and cook for 4 minutes without moving them to develop a crust.
12. Flip the patties using a spatula and cook for another 4 minutes for medium doneness. Tip: For well-done, add 1-2 more minutes per side, but avoid overcooking as bison dries out faster than beef.
13. Top each patty with a slice of smoked Gouda during the last minute of cooking to melt it slightly.
14. Toast burger buns on the grill for 1-2 minutes until lightly golden.
15. Assemble burgers by placing a patty on each bun bottom, spooning onion jam over the cheese, and adding the bun top.

Finally, the bison burger delivers a tender, slightly gamey bite that pairs perfectly with the creamy, melted Gouda. The onion jam adds a sticky-sweet contrast that cuts through the richness, making each mouthful balanced. Serve it with crispy sweet potato fries or a simple arugula salad to round out the meal.

Conclusion

Embark on a delicious adventure with these 34 gourmet bison burger recipes, perfect for elevating your home cooking. We hope you find a new favorite to try this week! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup with fellow foodies on Pinterest. Happy grilling!