Switch up your usual burger with grilled bison. Bison burgers offer a rich, slightly sweet flavor and are naturally high in protein. A simple seasoning of sea salt, black pepper, and garlic powder (SPG) lets the meat shine while enhancing its natural taste.
As grilling season heats up, add bison burgers to your rotation. They grill quickly, develop a great crust, and pair well with classic burger toppings or smoky sides.
This recipe was inspired by a juicy smoked burger method and pairs especially well with smoked corn on the cob or other grilled sides.
Ingredients
Bison is the star here. Aim for ground bison with an 80:20 meat-to-fat ratio if possible; 90:10 will work but is leaner. Keep seasoning light so you taste the bison—SPG is all you need to complement, not mask, the meat.
- Ground bison (preferably 80:20)
- Sea salt
- Black pepper
- Garlic powder
See the recipe card below for exact quantities and serving info.
Instructions
- Step 1: Weigh and divide the ground bison. Make four ½ lb patties or six ⅓ lb patties. Aim for 1–1.5 inches thickness.
- Step 2: Gently form the meat into round patties using your hands. Avoid overworking the meat to keep the burgers tender.
- Step 3: Season both sides of each patty with sea salt, black pepper, and garlic powder. Use enough to enhance the flavor but not overpower it.
- Step 4: Preheat the grill to 425–450°F and clean the grates with a brush or an onion half to remove residue.
- Step 5: Place the patties on the grill, close the lid, and cook for 4 minutes.
- Step 6: Flip the burgers and cook another 3–4 minutes with the lid closed. Use a meat thermometer to check doneness and cook longer if needed.
- Step 7: For cheeseburgers, add the cheese when the internal temperature is about 10°F below your target and close the lid for an extra minute to melt.
- Step 8: Remove burgers from the grill, assemble on buns with your favorite toppings, and serve immediately.
Hint: After cooking, let the grill run at 400–450°F for 4–5 minutes to burn off any residue, then clean the grates. A grill brush or an onion half works well for cleaning.
Finished Internal Temperature
Bison is leaner than beef, so many prefer it medium-rare to medium for the best texture and juiciness. Use an instant-read thermometer and follow your preferred internal temperature for doneness.
Substitutions
If you need alternatives for dietary reasons or availability, try these swaps:
- Lettuce: Swap iceberg for romaine or spinach.
- Bun: Use gluten-free buns to make the meal gluten-free.
- Beef: Ground beef can replace bison if you can’t find it, though the flavor will differ slightly.
That said, give bison a try—many people find its flavor becomes a new favorite.
Equipment
Use whatever grill you have. These burgers turn out well on a high-end gas grill or a modest charcoal unit. A simple meat thermometer and a clean grill grate are the most helpful tools.
Don’t let gear hold you back—basic equipment can produce excellent results.
Video – Bison Burgers (Step-by-Step)
Toppings
Brighten these burgers with fresh toppings. Popular options include sliced tomato, onion, lettuce, pickles, ketchup, mustard, and melted cheese. For a smoky heat, add grilled jalapeños or pickled peppers.
Top tip
Farmers markets are a great source for local bison. In some regions it’s more common than others, but many grocery stores now carry ground bison as well.
FAQ
Yes. Bison is lean, nutritious, and flavorful. Even lean ratios like 90:10 make a tasty burger when cooked carefully.
Bison has a milder, slightly sweet flavor compared with beef. It’s not gamey like venison and is closer to beef in texture.
Yes. Bison burgers are made from North American bison (sometimes called buffalo). They are raised and processed like beef-for-consumption animals.
Related
If you enjoy grilled bison burgers, try other grilled and smoked recipes for sides and mains.
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Smoked Shrimp
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Grilled Sliced Potatoes
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Grilled Filet Mignon
-
Grilled Sausage and Peppers
Pairing
Favorite sides to serve with grilled bison burgers include buttery smoked corn on the cob, smoked baked beans, hasselback potatoes, or smoked mac and cheese.
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Buttery Smoked Corn
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Smoked Baked Beans
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Smoked Hasselback Potatoes
-
Smoked Mac and Cheese
Grilled Bison Burgers Recipe
Ingredients
Burger & Seasonings
- 2 lb ground bison (80:20 or 90:10)
- 2 tsp sea salt
- 2 tsp black pepper
- 1 tsp garlic powder
Bun & Condiments
- 4–6 hamburger buns
- 1 tomato, sliced
- 1 onion, sliced
- Bunch of lettuce
- ¼ cup ketchup
- ¼ cup mustard
Equipment
Instructions
- Weigh and separate ground bison into four ½ lb or six ⅓ lb portions and form into patties 1–1.5 inches thick.
- Season both sides with sea salt, black pepper, and garlic powder, keeping it light to preserve the bison flavor.
- Preheat the grill to 425–450°F and clean the grates.
- Place patties on the grill and cook 4 minutes with the lid closed. Flip and cook another 3–4 minutes. Check temperature and cook longer if needed.
- For cheeseburgers, place cheese on when burgers are about 10°F below your target finish temperature and grill 1 more minute to melt the cheese.
- Remove from the grill, assemble on buns with toppings, and enjoy.
- If you tried the recipe, please leave a review to share how it turned out.
Video
Pro Tips
- Use an 80:20 meat-to-fat ratio when possible; 90:10 is acceptable but leaner.
- Grill jalapeños alongside the burgers, then slice them for a spicy topping.
- Never press down on the patties with a spatula while grilling—this squeezes out juices and dries the burger.
Nutrition
| Carbohydrates: 11 g | Protein: 41 g | Fat: 46 g
Food safety
Keep food safety in mind, especially when working with raw meat. Follow these basic practices to reduce risk:
- Defrost frozen meat in the refrigerator, not at room temperature.
- Use separate utensils and plates for raw and cooked meat.
- Wash hands thoroughly after handling raw meat or use disposable gloves.
- Don’t leave perishable foods out at room temperature for extended periods.
For official safe temperature guidelines, consult your local food safety resources.