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If you’re looking to elevate burger night, a Grilled Bison Burger is a delicious choice. Naturally lean yet incredibly flavorful, bison delivers a rich, slightly sweet taste that pairs perfectly with fresh toppings and a creamy garlic herb aioli. Grilled to juicy perfection and served on a toasted brioche bun, this gourmet burger is satisfying enough for backyard cookouts, family dinners, or weekend gatherings.
Juicy Grilled Bison Burger with Garlic Herb Aioli
Course: DinnerCuisine: AmericanDifficulty: MediumServings
4
servingsPrep time
20
minutesCooking time
10
minutesCalories
590
kcalIngredients
- Bison Burgers
2 pounds ground bison
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon olive oil (for grilling)
- Garlic Herb Aioli
½ cup mayonnaise
2 cloves garlic, finely minced
1 tablespoon fresh parsley, chopped
1 teaspoon lemon juice
½ teaspoon Dijon mustard
Pinch of salt
Pinch of black pepper
- Burger Toppings
4 brioche burger buns
4 slices sharp cheddar cheese (optional)
Leaf lettuce
1 large tomato, sliced
½ red onion, thinly sliced
Dill pickle slices
Avocado slices (optional)
Directions
- Step 1 – Make the Aioli
- In a small bowl combine:
- Mayonnaise
- Garlic
- Parsley
- Lemon juice
- Dijon mustard
- Salt
- Pepper
- Mix well and refrigerate while preparing the burgers.
- Step 2 – Prepare the Patties
- In a large bowl gently combine:
- Ground bison
- Worcestershire sauce
- Garlic powder
- Onion powder
- Smoked paprika
- Salt
- Black pepper
- Mix just until combined.
- Divide into 4 equal portions and shape into patties about ¾ to 1 inch thick.
- Press a slight indentation into the center of each patty to help prevent shrinking during cooking.
- Step 3 – Preheat the Grill
- Heat the grill to medium-high heat (400–450°F).
- Brush the grates lightly with olive oil.
- Step 4 – Grill the Burgers
- Place the patties on the hot grill.
- Cook for approximately:
- –5 minutes on the first side
- Flip carefully
- Cook another 3–5 minutes, depending on your preferred doneness
- If using cheese, place a slice on each burger during the final minute of cooking and close the grill lid until melted.
- Recommended Internal Temperature: 145–160°F
- Avoid overcooking, as bison is naturally lean and stays juiciest when cooked to medium or medium-well.
- Step 5 – Toast the Buns
- While the burgers finish cooking, lightly toast the brioche buns on the grill for 1–2 minutes until golden.
- Step 6 – Assemble the Burgers
- Spread garlic herb aioli on both halves of each toasted bun.
- Layer with:
- Lettuce
- Bison burger
- Cheddar cheese (optional)
- Tomato
- Red onion
- Pickles
- Avocado (optional)
- Top with the bun and serve immediately.
Notes
- Chef’s Tips
Handle the meat gently to keep the burgers tender.
Since bison is leaner than beef, avoid pressing down on the patties while grilling.
Let the burgers rest for 3–5 minutes before serving to help retain their juices.
Pair with sweet potato fries, grilled vegetables, onion rings, or a fresh coleslaw for a complete meal. - Storage
Refrigerate leftover cooked patties in an airtight container for up to 4 days.
Freeze uncooked patties for up to 3 months.
Reheat gently in a skillet over medium-low heat to maintain moisture.
Whether it’s a casual weeknight dinner or a weekend cookout with friends, this burger has a way of making the meal feel a little more memorable. Take your time building it just the way you like, pile on your favorite toppings, and don’t be surprised if everyone asks for seconds. Sometimes the best moments happen around a table, one great burger at a time.
