This bison burger recipe has been on the site since 2017, and readers still come back to make it. One commenter said she makes it about once a month, and calls it the best burger she’s ever made.
Cream and panko keep every patty juicy, even though bison (often called buffalo) has almost no fat to work with. True caramelized onions, cooked low and slow for 20 minutes, go right on top. Swap in beef, turkey, chicken, or elk if that’s what’s in your fridge, and the recipe converts easily to gluten-free, Whole30, Paleo, or keto.
⭐️⭐️⭐️⭐️⭐️ Reader Karen raved, “These were delicious! My first time having bison burgers. I will be making them again. Love the caramelized onions too.“
Updated in 2025 and 2026 with more detailed tips, a grilling guide, and storage info for a better reader experience; the recipe itself hasn’t changed.
The Night I Ate Bison Without Knowing It
The first time I ever had game meat, I didn’t even know I was eating it. My mom and I were staying the night at a friend’s place in Colorado, more than 30 years ago now, and he served us burgers without saying a word about what was in them. We devoured them. Then he asked if we liked them, and told us what we’d just eaten.
I was hooked. Elk came next, and I was hooked on that too. I can’t get enough!
I don’t have a family of hunters to keep my freezer stocked, so these days it’s restaurants and store-bought bison for me (I buy mine from Costco). But walk me into a Ted’s Montana Grill or Bad Daddy’s Burgers and everything else on the menu disappears. I know exactly what I’m ordering. Bison is leaner, more flavorful, more tender, and there’s something about it I still can’t quite name. It’s just better.
These days I make that same craving happen at home, piled onto a pretzel bun with caramelized onions, alongside a batch of Air Fryer Potato Wedges. If it’s summer, I’ll set out an Asian Ramen Noodle Salad or a Tropical Fruit Salad alongside it too, and if the garden’s overflowing with tomatoes, this old-fashioned Tomato Cracker Salad is the easiest way to use them up.
Why you will love these Bison Burgers
- Leaner than beef, but never dry. A few simple ingredients, cream and a touch of panko, do all the work of keeping every bite juicy, even though bison has almost no fat to lean on.
- Restaurant-quality caramelized onions. The kind that make you close the menu the second a Patty Melt shows up on it. Twenty minutes, and your kitchen will smell like it too.
- Cooked your way. Grill, pan-fry, or smoke it low and slow, all three methods are covered, so it fits whatever setup you’ve got going this weekend.
- A go-to for picky eaters and dietary restrictions alike. Gluten-free, Whole30, Paleo, and Keto swaps are already built in. No hunting through comments for substitutions.
- Foolproof doneness, every time. No more guessing or pressing on it with your finger. One thermometer check and you’ll know exactly where you stand.
- A patty melt’s better-looking cousin. Pretzel bun, melty cheese, sweet caramelized onions, this is the burger that makes people ask for the recipe before they’ve finished the first bite.
- Naturally a conversation starter. Most people haven’t had bison. Serve these at your next cookout and you’ll spend half the meal answering “wait, what IS this?”
Bison Burger Recipe Ingredients
- Ground Bison: I buy mine from Costco and Whole Foods, I like to buy grass-fed bison and prefer American bison, also try ground beef, chicken or turkey
- Panko breadcrumbs: Panko is lighter and crisper than regular breadcrumbs; use gluten-free if trying to keep GF, or ground up pork rinds of making low carb and no, using this small amount of panko won’t make it taste like meatloaf!
- Spices: Use dry mustard, onion powder, seasoning salt, a touch of garlic powder and a little black pepper
- Worcestershire sauce: Adds a punch of amazing flavor, make sure Gluten-Free if that’s important
- Ketchup: Adds delicious, but subtle flavor
- Cream: | Use heavy cream or ½ & ½, this adds moisture and helps bind the mixture
- Cheese: Use your favorite; try aged cheddar, Swiss, Pepper Jack, even Blue Cheese (that’s my fave)
- Pretzel Rolls or other hamburger bun of your choice
- Yellow or Sweet Onions: You’ll need sliced onions (cut in half, peel and slice into ¼ inch slices, breaking apart), a little butter a little olive oil. Don’t worry I show you how in the recipe
Best Onions for Burgers
I love grilled caramelized onions on my burgers; after all if I show up to a restaurant and a Patty Melt is on the menu, I shut the menu, decision made!
Soft, buttery, caramelized onions are in my opinion the best onions to put on your burgers! No harsh bite, doesn’t leave you with onion breath and oooh are they delicious! My favorite onions are sweet onions or a red onion works too!
Make these burgers with other ground meat
I love bison, it’s so lean and flavorful! Some people think it’s gamey; I don’t, and I think I’m slowly converting my husband…because he really likes these bison burgers!
You can certainly swap out beef, ground turkey, chicken, or even elk for the bison, they’re just as good. Try my homemade burger recipe for the classic version, or go the smash route with my Smash Burger Recipe if you’ve got a griddle and want that crispy, caramelized edge.
If you haven’t tried bison, give it a whirl; it’s leaner, healthier, and SO delicious!
How to make Bison Burgers
Step 1: Make the ground bison mixture
Add the ground bison to a large bowl with panko, dry mustard, onion powder, seasoning salt, Worcestershire, ketchup, and cream. Mix gently without overmixing; this keeps the burgers tender instead of tough.
Step 2: Form the patties
Hand press your patties, make either 5 ¼-pound patties , or 6 smaller patties (our Costco bison comes in 1.25 pound packages). Press an indent into the center of each patty with the back of a tablespoon. This helps the burger cook evenly and keeps it from puffing up in the middle. Let the patties rest at room temperature while you caramelize the onions.
Step 3: Caramelize the Onions
Heat a tablespoon of olive oil and a tablespoon of butter in a skillet over medium-high heat. Add the sliced onions, reduce heat to low, and cover. Stir occasionally for about 20 minutes, until deeply golden and soft. Start heating your grill or grill pan during the last 10 minutes of this step.
Step 4: Grill or Pan-Fry the Burgers
Rub the grill grates with a little high-heat oil like avocado oil to keep the lean patties from sticking. Grill or pan-fry over medium heat, about 5 minutes on the first side and 3-5 minutes on the second side, until the center reaches 155 to 157°F on an instant-read thermometer. Add cheese during the last minute so it melts. Let the burgers rest a few minutes before serving, this lets the juices settle back in instead of running out.
Bison is lean, so handle it gently when you flip. If a little breaks off, just tuck it back onto the burger once it’s plated. Place on a pretzel roll or your favorite bun, top with the caramelized onions, and serve.
Can You Smoke Bison Burgers?
Yes. Set your smoker to 225 to 250°F. Smoke the patties for about 45 minutes, or until they reach 160°F internal temp.
Bison is lean, so this method needs a light touch. Add a pat of butter on top of each patty before it goes on the smoker. It helps keep them from drying out over that longer cook time.
Prefer a faster smoky flavor? Run your pellet grill at 450°F instead and treat it like a hot grill. Same times as your stovetop or grill method, just with a little more smoke flavor built in.
Best Bison Burger Recipe Tips
- Take 5 minutes to add a few key ingredients for the juiciest burger ever.
- Let the burger mixture rest and mingle while you prep your grill and gather your sides.
- Use tools from your kitchen for uniform patties; a mason jar lid works great, or just shape by hand.
- Make sure your grill is clean, oiled, and hot before the patties go on.
- Leave the grill lid open so you can watch the burgers and avoid smoking them.
- Let the burgers rest a few minutes after cooking so the juices settle back in.
What to Serve with this Bison Burger Recipe
Serve this bison burger recipe alongside sliced cucumbers, carrots, and tomatoes, or maybe some kettle chips, or tater tots, fries or a watermelon feta salad. Be sure to slather on a little burger sauce!
By the way, this would be lovely paired with this Mile High Mud Pie or the Best Chewy Chocolate Chip cookies.
Best Bison Burger Recipe Variations
- Use kosher salt in place of the seasoning salt.
- Replace Ketchup with BBQ sauce.
- Add a splash of hot sauce.
- Change up the cheese: blue cheese is probably one of my favorites, but pepper jack, havarti, swiss, cheddar of course are all some of my favorites.
Blue Cheese and Bacon Bison Burger
You already know blue cheese is my favorite on these. Here’s how I dress it up when I want something a little more special.
Crumble blue cheese over the patty in the last minute of cooking, so it gets soft and melty. Add two strips of crisp bacon. Skip the ketchup and use a smoky mayo instead, just mayo with a pinch of smoked paprika stirred in. Pile the caramelized onions on top like you normally would.
It’s the same burger, dressed for company.
Gluten-Free, Whole30, Paleo and Keto Bison Burgers
- Gluten-Free: Omit or replace breadcrumbs with GF Panko and replace bun with lettuce wrap or GF bun
- Whole30 & Paleo: Omit breadcrumbs, replace cream with water, careful of your Worcestershire sauce or omit, omit ketchup, replace with clean tomato paste, no cheese, check seasonings and omit if needed. Replace bun with lettuce wrap.
- Keto, Low Carb: Omit panko; if desired, use ground-up pork rinds in place of panko, and watch ingredients in condiments and seasonings; replace bun, wrap with lettuce, and it will be an amazing bison burger recipe.
How to Store, Make Ahead, and Freeze Bison Burgers
Raw patties keep in the fridge for up to a day if you want to prep ahead.
Cooked leftovers keep for 3 to 4 days in an airtight container.
To freeze, shape raw patties and freeze them flat on a tray first. Once solid, stack them in a freezer bag with parchment between each one. They’ll keep for up to 3 months.
Thaw overnight in the fridge, never at room temp.
FAQs for Cooking Bison Burgers
Grill or pan fry over medium heat. Bison is lean. Watch it closely so it doesn’t dry out.
Bison is lean and low in fat. That’s why we add cream and panko to the mix. It binds the meat and keeps the burger together.
Yes. Bison has fewer calories and less fat per serving than regular ground beef. It’s also higher in protein. That’s part of why it holds up so well in this recipe.
Not really. Properly raised bison has a clean, slightly sweet flavor. Any gamey taste usually points to how the animal was raised or processed, not bison itself.
Yes. Mix everything and shape your patties up to a day ahead. Cover tightly and keep in the fridge until you’re ready to cook.
Yes. Freeze raw patties in a single layer, then transfer to a freezer bag once solid. They’ll keep for up to 3 months. Thaw overnight in the fridge before cooking.
See the doneness chart below. Bison cooks faster than beef, so pull it a few degrees early and let it rest.
Yes, in everyday use. What Americans call “buffalo” is actually bison, true water buffalo and Cape buffalo are a different animal entirely, found in Africa and Asia. So a “buffalo burger” on a restaurant menu and a “bison burger” recipe like this one are almost always the same thing.
Bison Burger Doneness Guide
Bison isn’t ground beef. Treat it differently.
With ground beef, some cooks stop at medium or medium-rare and call it a preference. Bison doesn’t work that way. It’s very lean, and it should always be cooked to a safe internal temperature, not to taste.
According to the National Bison Association, 160°F is the perfect doneness for ground bison. Juices should run clear, not red.
Use an instant-read thermometer to check, don’t guess by color. Bison can hold a red tint longer than beef while cooking, so eyeballing it will fool you.
Pull your burgers off the heat around 155 to 157°F. They’ll carry over the last few degrees while they rest, landing right at that perfect 160°F.
More Recipes You’ll Love
- Asian Marinated Grilled Pork Tenderloin Recipe
- Firecracker Chili | Best Chili Recipe Ever <– sometimes I make this with bison!
- The Best Homemade Sloppy Joes
- Best Cheesesteak Sandwich Recipe
- Famous Flank Steak Marinade
- Shish Kebabs {Beef or Chicken Marinade}
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Equipment
Ingredients
BURGERS
- 1 – 1 ¼ lbs ground bison or ground beef, chicken, elk or turkey
- ¼ cup Panko bread crumbs gluten free if trying to keep GF
- 1 teaspoon dry mustard
- ¼ teaspoon onion powder if desired, add a ¼ teaspoon garlic powder too
- ½ teaspoon seasoning salt like Lawry’s
- 4 shakes Worcestershire sauce about 2 teaspoons
- 1 Tablespoon ketchup
- 2 Tablespoons cream heavy or ½ & ½
- 5 slices cheese your choice, optional
- 5 Pretzel Rolls or other hamburger bun of your choice
CARAMELIZED ONIONS
- 1 – 2 medium – large yellow onion sweet, yellow, white or red onions, sliced in half and then into slices
- 1 Tablespoon olive oil
- 1 Tablespoon butter
Instructions
- Make Bison Mixture: Add mustard, panko bread crumbs, onion powder, seasoning salt, Worcestershire sauce, ketchup and cream to ground bison. Mix well with wooden spoon, preferably with your hands. Form into 4-6 patties,1 – 1 ¼ lbs ground bison, ¼ cup Panko bread crumbs, 1 teaspoon dry mustard, ¼ teaspoon onion powder, ½ teaspoon seasoning salt, 4 shakes Worcestershire sauce, 1 Tablespoon ketchup, 2 Tablespoons cream
- Form Patties: Using the back of a Tablespoon press a well into center of burger, if desired, pour a little more Worcestershire sauce in the well and let rest on a plate while caramelizing onions.
- Caramelize Onions: Heat oil and butter in medium pan, over medium-high heat. Toss sliced onions into pan, reduce heat to medium-low. Cover, stirring occasionally until golden caramel color, about 20 minutes1 – 2 medium – large yellow onion, 1 Tablespoon olive oil, 1 Tablespoon butter
- In last 10 minutes cooking onions, clean and oil your grill or pan, and preheat your grill or pan over medium heat. Cook burgers over medium heat, 5 minutes. Flip burgers, cook for 3-4 more minutes, add cheese, cook for another minute until cheese melts and internal temperature reaches 155-157°F using an instant read thermometer.5 slices cheese
- Optional: Heat griddle and butter halves of hamburger buns, cook on grill until golden. Or place on grill off to side of heat until warmed. Place caramelized onions in a bowl to allow others to serve themselves. Offer ketchup, mustard, mayo, and other traditional toppings for your burger.5 Pretzel Rolls
Notes
Tips for making these gluten-free, Whole30, Paleo, and Keto
- Gluten Free: Omit or replace breadcrumbs with GF Panko and replace bun with lettuce wrap or GF bun
- Whole30 & Paleo: Omit breadcrumbs; replace cream with water; be careful with Worcestershire sauce (omit it) or replace with clean tomato paste; no cheese.
- Keto, Low-Carb: Omit panko, or use ground pork rinds instead; watch ingredients in condiments and seasonings; replace bun, wrap with lettuce.
Nutrition
Hillary
These were great! Sub avocado mayo for the cream but otherwise follwed the recipe exactly.
Yum Hillary, I love that twist!
Karen
These were delicious! My first time having bison burgers. I will be making them again. Love the carmalized onions too.
Thank you so much, Karen!! So glad you loved them!!
Tammy
SO delicious. I smoked mine on the Traeger & topped with carmelized whiskey onions, bacon& cheese.
Oh my goodness, Tammy! That sounds amazing what time is dinner?
Barb
The burgers were excellent; never had bison before and will definitely make burgers on the grill again.
Thanks, Barb, we love bison, glad I could introduce you to that nice lean meat!
Donna
Best bison burgers I’ve ever made. I make these about once a month. Have shared with numerous friends who said best burgers they have ever made!!
Thank you so much Donna, I love hearing this — you made my month!
Chelsea @ Mae's Menu
Oh, boy these burgers look so good! I live in Colorado too and often see Bison at Costco but haven’t cooked with it yet. the next time I go I’m going to grab it and make this recipe! Those caramelized onions are drool-worthy. Thanks so much for the recipe!
You are very welcome Chelsea, they are SOO good with bison, you will be surprised! But they are delicious with other ground meats as well! Have a great weekend! Kathleen
Beth
I just made these and the texture was really icky. We have a Treager grill that grills evenly like an oven. The burgers were like soft meatloaf. Perhaps it was the fine grind of the bison but this recipe did not work out for us. I do appreciate knowing about making a well on top.
I’m so sorry to hear that Beth, emailed you separately.
Miz Helen
We will love your Bison Burger and those caramelized onions will just make it perfect! Thanks so much for sharing it with us at Full Plate Thursday and have a great week!
Miz Helen
You two Miz Helen!!
Karen
I tried these Bison burgers and they are Yummy! I have cooked them several times! A “go to” recipe! Thanks Kathleen!
Thank you Karen, so glad you like them!!
Betty Schofield
Wow. Never knew the tip about making a well in center o burger. Never too old to learn!
Not a one of us is too old to learn!!