This recipe was inspired by my Juicy Smoked Beef Burgers Recipe and pairs wonderfully with sides like this amazing smoked corn on the cob. Ready to discover the secret to the best grilled bison burgers? Let’s dive in!

Burger & Seasonings

• 2 lbs Ground Bison: Aim for 80:20 fat ratio for optimum juiciness, but 90:10 works beautifully too. This quantity yields 4 generous ½ lb burgers or 6 slightly smaller ⅓ lb burgers.
• 2 tsp Sea Salt: A fundamental seasoning to bring out the meat’s natural flavors.
• 2 tsp Black Pepper: Freshly ground black pepper adds a fragrant, piquant note.
• 1 tsp Garlic Powder: A classic flavor enhancer that complements red meat perfectly.

Bun & Condiments (For Serving)

• 4-6 Hamburger Buns: Choose your favorite style of buns; toasting them before serving is highly recommended.
• 1 Large Tomato: Sliced into thick, juicy rounds.
• 1 Large Onion: Sliced thin for a sharp bite, or caramelized for a sweeter addition.
• Bunch of Lettuce: Crisp varieties like romaine or iceberg add a refreshing crunch.
• ¼ cup Ketchup: The timeless, essential burger condiment.
• ¼ cup Mustard: Classic yellow mustard or a tangy Dijon for a sophisticated twist.
• 4-6 Slices Cheese (Optional): Your choice of cheddar, provolone, Swiss, or pepper jack for melted perfection.

1. Step 1: Prepare Patties. For uniform cooking and serving, it’s best to portion your ground bison carefully. Weigh out approximately ½ lb (or ⅓ lb if making 6 burgers from 2 lbs of meat) of ground bison for each burger. Gently form the meat into round patties, aiming for a thickness of about 1 to 1.5 inches. It’s crucial to avoid overworking the meat, as this can compress the fibers and make the burgers tough. Create a small dimple or “thumbprint” in the center of each patty; this helps prevent the burger from bulging in the middle during grilling, ensuring an even cook and a flat surface for toppings.

2. Step 2: Season Generously. Once your patties are formed, it’s time to season them. Liberally apply your SPG (salt, pepper, garlic powder) mixture to both sides of each patty. While you want a good, even coating to build flavor, remember the goal is to enhance, not overpower, the natural, distinct taste of the bison. Pat the seasoning gently into the meat rather than rubbing vigorously.

3. Step 3: Preheat Your Grill. Fire up your grill and preheat it to a high temperature, around 425-450°F (218-232°C). Allow it to run for 5-10 minutes to ensure it’s fully hot and the grates are searing temperature. This high heat is crucial for achieving a beautiful sear on the outside of the bison burgers, which locks in juices and prevents the lean meat from sticking to the grates. Before placing the burgers, clean the grill grates thoroughly with a grill brush or a halved onion to remove any remnants and create a clean, non-stick cooking surface.

4. Step 4: Grill First Side. Carefully place the seasoned bison burger patties directly onto the hot, clean grill grates. Arrange them so they have enough space for even cooking. Close the lid immediately to maintain consistent heat and allow the burgers to cook for 4 minutes. Resist the urge to press down on the burgers with your spatula during this stage – or any stage – as this only squeezes out valuable juices, leading to a dry burger.

5. Step 5: Flip and Finish. After 4 minutes, carefully flip the burgers to the other side. Close the grill lid again and continue cooking for another 3-4 minutes. At this point, it’s crucial to start checking the internal temperature with a reliable instant-read meat thermometer to ensure your desired doneness, especially given bison’s leanness. Cook longer if needed, checking every minute or so.

6. Step 6: Add Cheese (Optional). If you’re craving a delicious cheeseburger, this is the time to add your favorite slice of cheese. Place it on top of the burgers when their internal temperature reaches about 10°F (5°C) below your desired final temperature (e.g., around 135°F for medium-rare). Close the lid and cook for just 1 more minute, allowing the cheese to melt beautifully and adhere to the patty.

7. Step 7: Rest and Serve. Once cooked to your preferred doneness, carefully remove the burgers from the grill. Let them rest on a cutting board or plate for 5 minutes. This crucial resting period allows the juices to redistribute throughout the patty, ensuring every bite is moist and flavorful. Serve immediately on toasted buns with your favorite burger toppings and condiments.

8. Hint: Always clean your grill thoroughly before and after cooking. Let it run for 4-5 minutes at 400-450 degrees Fahrenheit (204-232°C) to burn off any remnants, then give it a good scrape with a sturdy grill brush (affiliate link). For an excellent natural cleaning method, cut an onion in half and rub it vigorously over the hot grates with tongs; the natural acids help to clean and season the grill.

Bison Burger Internal Temperature Chart

• Rare: 120-125°F (49-52°C) – Very red, cool center.
• Medium-Rare: 130-135°F (54-57°C) – Warm red center. (Highly recommended for bison to preserve moisture and flavor)
• Medium: 140-145°F (60-63°C) – Warm pink center. (Recommended for bison)
• Medium-Well: 150-155°F (66-68°C) – Slightly pink center.
• Well-Done: 160°F+ (71°C+) – No pink, cooked through. (Avoid for bison if possible to prevent dryness and toughness)

Remember that the internal temperature will rise by a few degrees (this is called carryover cooking) after you remove the burgers from the grill. So, it’s a good practice to pull them off when they are about 5°F (2-3°C) below your target temperature. This ensures your burgers don’t accidentally overcook during the resting period.

Substitutions & Variations to Customize Your Bison Burgers

While this recipe provides a fantastic foundation for classic grilled bison burgers, there are many simple and delicious ways to adapt it to dietary needs, personal preferences, or simply to try something new. Don’t hesitate to experiment and make these burgers truly your own!

• Lettuce Alternatives: Instead of traditional iceberg lettuce, which provides a crisp crunch, you can opt for nutrient-rich romaine lettuce, vibrant green leaf lettuce, or even tender spinach for a different texture and flavor profile.
• Gluten-Free Buns: Easily make this recipe gluten-free by swapping out standard white bread hamburger buns for your favorite gluten-free burger buns. For a low-carb alternative, consider serving your bison patty in a large lettuce wrap or on a bed of fresh greens.
• Beef Option: If ground bison is difficult to find in your area or if some family members prefer a more familiar taste, you can certainly use ground beef instead. Just be aware that beef often has a higher fat content, so you might need to adjust cooking times slightly.
• Cheese Choices: While cheddar is a beloved classic, consider exploring other cheeses like smoky provolone, creamy Swiss, tangy blue cheese crumbles, or a spicy pepper jack for an extra kick. Each cheese will bring a unique dimension to your burger.
• Spice It Up: For those who love a bit of heat, mix finely diced fresh jalapeños or a pinch of cayenne pepper directly into the bison meat before forming the patties. Alternatively, you can grill whole jalapeños alongside the burgers until softened and slightly charred, then slice them as a fresh, smoky topping.
• Herb Infusion: For an aromatic twist, add a teaspoon of fresh chopped rosemary, thyme, or oregano to your bison mixture before forming patties. These herbs pair wonderfully with the rich flavor of bison.
• Sauce It Up: Beyond ketchup and mustard, consider gourmet sauces like a homemade chipotle mayo, a tangy barbecue sauce, a rich garlic aioli, or a sweet and savory onion jam.

Even with substitutions, I highly encourage everyone to try bison. Its amazing flavor and healthier profile might just make it your new go-to burger! It’s a versatile meat that adapts well to various flavor profiles, inviting endless creativity in the kitchen.

Essential Grilling Equipment: Get Started with What You Have!

Don’t let the thought of needing fancy, expensive equipment deter you from making these fantastic grilled bison burgers. The most important tool you need is your enthusiasm for grilling! Whether you own a high-end gas grill, a classic charcoal kettle grill, or even a simple portable grill, you can achieve delicious results.

These burgers will turn out incredibly flavorful and perfectly cooked on a $1,000 Weber gas grill (affiliate link), like the one I often use, or just as wonderfully on a simple $50 charcoal grill you might pick up at a garage sale or from a neighbor. The consistent high heat and the smoky flavor imparted by a charcoal grill, in particular, can be truly unbeatable. My philosophy is always to encourage people to just start grilling! You don’t need the newest and greatest gear to create amazing food. A basic, inexpensive charcoal grill can infuse these bison burgers with an incredible depth of smoky flavor that’s hard to replicate.

Key Equipment You’ll Find Useful:

• Grill: Your choice of gas, charcoal, or pellet grill. Each offers a slightly different flavor profile.
• Instant-Read Meat Thermometer: Absolutely essential for perfect doneness, especially with leaner meats like bison, preventing overcooking.
• Grill Brush: For keeping those grates sparkling clean and preventing your burgers from sticking.
• Sturdy Spatula: A good quality, wide spatula for easy flipping without damaging the patties or losing any delicious bits.
• Large Mixing Bowl: For gently combining meat and seasonings before forming patties.

Investing in these basic tools will significantly enhance your grilling experience and ensure consistently excellent results for your bison burgers and other grilled dishes.

Video – Grilled Bison Burgers (Step-by-Step)

Watch our detailed step-by-step video guide to see exactly how to prepare and grill these incredible bison burgers. From forming the perfect patty to achieving that beautiful sear and ideal internal temperature, visual learners will find this walkthrough incredibly helpful for mastering this recipe.

Classic Burger Toppings

• Crisp Lettuce: Iceberg, romaine, or green leaf for freshness and crunch.
• Ripe Tomatoes: Sliced garden-fresh tomatoes add juiciness and a touch of acidity.
• Sliced Onions: Thinly sliced red onion for a sharp, zesty bite, or sweet onion for mildness.
• Dill Pickles: Tangy dill pickle slices provide a wonderful contrast to the rich meat.
• Ketchup & Mustard: The timeless duo that never disappoints.
• Mayonnaise: Creamy and rich, a classic base for many burgers.

Gourmet & Creative Toppings

• Caramelized Onions: Sweet and savory, these are a perfect, sophisticated contrast to bison’s earthy flavor.
• Sautéed Mushrooms: Earthy and umami-rich, they add a luxurious texture.
• Avocado or Guacamole: Creamy, healthy fat, and fresh flavor that brightens the burger.
• Crispy Bacon: Salty, smoky, and crunchy bacon adds incredible depth and satisfaction.
• Fried Egg: A perfectly fried egg with a runny yolk adds richness and a unique, decadent texture.
• Specialty Cheeses: Explore blue cheese crumbles for a sharp bite, smoked gouda for a subtle smoky note, or aged provolone for a sharp, nutty flavor.
• Spicy Jalapeños: Fresh, pickled, or even grilled jalapeños for a vibrant kick of heat.
• Signature Sauces: Elevate your burger with homemade chipotle mayo, a tangy barbecue sauce, a pungent garlic aioli, or a sweet and spicy sriracha mayo.

Consider setting up a “Build Your Own Bison Burger Bar” at your next gathering or family dinner. It’s a fun, interactive way to let everyone customize their burger masterpiece and enjoy the incredible versatility of bison!

Top Tips for Grilling Perfect Bison Burgers

Mastering the art of grilling bison burgers involves a few key techniques and considerations that will make all the difference in achieving a juicy, flavorful, and perfectly cooked result. Keep these expert tips in mind to ensure your burgers are always a hit:

• Source Quality Bison: The quality of your meat significantly impacts the final taste. Farmers’ markets are excellent places to find local, high-quality bison, especially if you live in the western US where it’s more common. Many local grocery stores and specialty butcher shops also carry ground bison, so don’t hesitate to ask your butcher for recommendations on fat-to-meat ratios.
• Don’t Overmix the Meat: When forming your patties, handle the ground bison as little as possible. Overworking the meat can compress the protein fibers, leading to a dense, tough, and less tender burger. Gentle handling helps maintain a loose, juicy texture.
• Create a Thumbprint: As detailed in the instructions, always press a shallow indentation (about half an inch deep) into the center of each patty before placing it on the grill. This clever trick helps prevent the burger from puffing up into a ball in the middle during cooking, ensuring it cooks evenly and remains flat for easy topping.
• Never Smash Your Burgers: This is perhaps the most critical rule for grilling any lean burger, especially bison. Resist the urge to press down on the burgers with your spatula while they are on the grill. This common mistake squeezes out all the precious juices and fat, resulting in a dry, flavorless, and disappointing patty. Let the grill do its work without interference!
• Rest Your Patties Before Grilling: Once you’ve formed and seasoned your patties, allow them to rest at room temperature for about 15-20 minutes before placing them on the hot grill. This brief rest helps the seasonings penetrate the meat and allows the patties to cook more evenly when they hit the heat, reducing the temperature shock.
• Always Toast Your Buns: A perfectly toasted bun can elevate your burger experience from good to great. Lightly butter or brush your hamburger buns with a little olive oil and grill them cut-side down for a minute or two until they’re golden brown and slightly crispy. This adds texture, prevents the bun from getting soggy from the burger’s juices, and adds another layer of flavor.
• Consider Compound Butter: For an extra layer of flavor and to boost moisture, you can mix a small amount of herbed compound butter (like garlic-herb butter) into your bison patties before forming, or simply melt a small pat of it on top of the cooked burger just before serving. This adds richness and aromatic notes.

By incorporating these simple yet highly effective tips, you’ll consistently create grilled bison burgers that are incredibly juicy, flavorful, and a cut above the rest, making you the grill master of your next barbecue!

Frequently Asked Questions About Bison Burgers

Related Grilled & Smoked Recipes You’ll Love

Looking for other fantastic grilled or smoked recipes to expand your culinary adventures beyond bison burgers? Here are some mouth-watering suggestions from our collection that we think you’ll truly enjoy:

Perfect Pairings: What to Serve with Your Grilled Bison Burgers

These grilled bison burgers are fantastic on their own, but pairing them with a great side dish can elevate the entire meal into a memorable feast. Here are my favorite dishes that perfectly complement the rich flavor of bison burgers, adding variety and deliciousness to your plate: