Bison Burgers

Bison burger with toothpick on cutting board.

5 from 10 votes

These delicious bison burgers are a cookout crowd pleaser! Juicy bison patties are combined with sun-dried tomatoes, spices and chipotle sauce for some kick and then topped with melted Havarti.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: American, Canadian

Servings:

Calories: 419kcal

Author: Joss Dyckson

Equipment

Ingredients

For the Caramelized Onions (optional)

2 cups yellow onions sliced
2 tablespoons balsamic vinegar

For the Bison Burger

1 pound ground bison meat
½ cup oil-packed sun-dried tomatoes diced--drain and reserve the oil
½ cup yellow onion diced
1 tablespoon garlic minced
1 tablespoon chipotle sauce or hot sauce
1 tablespoon dried basil
1 tablespoon dried oregano
½ teaspoon salt
¼ teaspoon pepper
4 hamburger buns split

Toppings

4 slices Havarti cheese
salad greens
tomato slices
chipotle sauce or hot sauce (optional)

US Customary - Metric

Instructions

For the Caramelized Onions (optional)

In a large skillet, heat 2 tablespoons of the reserved sundried tomato oil over medium heat.
Add the sliced onions and sauté them for a few minutes, until soft.
2 cups yellow onions
Reduce heat to medium-low and stir in the balsamic vinegar. Cook, stirring occasionally, until the onions are golden brown (for 30 minutes or more). Reserve.
2 tablespoons balsamic vinegar

For the Bison Burger

Mix the ground bison meat with the sun dried tomatoes, diced onions, garlic, chipotle sauce and spices. Shape into 4 patties.
1 pound ground bison meat, ½ cup oil-packed sun-dried tomatoes, ½ cup yellow onion, 1 tablespoon garlic, 1 tablespoon chipotle sauce, 1 tablespoon dried basil, 1 tablespoon dried oregano, ½ teaspoon salt, ¼ teaspoon pepper
Oil the grill grates and preheat to medium. Alternatively, you can use a lightly oiled skillet over medium heat.
Grill the burgers for 4 to 5 minutes per side, or until they have grill marks and reach an internal temperature of 160°F for well-done. If you want the cheese melted, place the Havarti slices on top of the patties about 1-2 minutes before the burgers are done, with the grill lid closed.
Place the buns cut-side-down on the grill until toasted (1 to 2 minutes).
Serve the burger patties on the toasted buns with the caramelized onions (if using) and other toppings.

Notes

The nutrition information does not include the caramelized onions or toppings.
If you are pressed for time, you can skip the caramelized onions.
Make it keto by skipping the bun.
Although the patties stick together well, you can add an egg to the raw mixture if desired.
Bison meat is easy to overcook because it is lower in fat than beef, so keep a close eye on it while you're barbecuing.
A patty that is about ½" thick is perfect. Try to go about ¼" wider than the bun you are using because they do shrink when they cook.
Leftover burgers can be stored in an airtight container in the fridge for up to 3 to 4 days. Store the toppings separately.

Nutrition