Quickly grilled, these burgers are ready in just 20 minutes, making them the perfect weeknight dinner. The leftovers are excellent, too! I enjoy bison meat. Its flavor is similar to beef. It’s very mild - not gamey and not bold-tasting like lamb burgers. But you can definitely taste that it’s leaner, especially compared with ground beef. So you should cook a bison burger accordingly. Avoid overcooking it, or it could become dry.
Ingredients
Instructions
Recipe Card
Lean ground bison: 85% lean and 15% fat. Mustard: I use Dijon mustard. This traditional French mustard is creamier, thicker, and less vinegary than yellow mustard. To season: Kosher salt, black pepper, onion powder, garlic powder, smoked paprika, dried parsley, and cayenne pepper. Avocado oil for the grill: This oil has a neutral flavor and a high smoke point, making it an ideal cooking oil.
I like to use dried spices because they are convenient. But if you have fresh onions, garlic, and parsley in the house, by all means, use them! The burgers will taste even better. Two tablespoons of finely chopped onion, a tablespoon of garlic, and ¼ cup of finely chopped fresh parsley are excellent in this recipe. You start by mixing the meat with the spices. Divide the mixture into four equal parts and form them into patties. Make a dimple in the center of each patty. This will help the patties retain their shape while they cook. Serve the burgers immediately. You can also freeze the leftovers in freezer bags, in a single layer, for up to three months. Thaw them overnight in the fridge.
