Recipes

Even if you can’t make it to a bison ranch for great quality meat, you’re in luck. Our premium ground bison comes direct from the farm to your table. These recipes are amongst our favorites. What are you waiting for? It’s Burgers Up time for a healthy, tasty burger that will blow your mind.

 Let’s build this Bison Burger Loving Community — we love seeing your photos and recipes so please post and tag us on IG and FB. The highlight of our day is when you share your everyday burger-loving life and what makes it fun. Happy Grilling!

bison burger club ingredients

Recipes

Even if you can’t make it to a bison ranch for great quality meat, you’re in luck. Our premium ground bison comes direct from the farm to your table. These recipes are amongst our favorites. What are you waiting for? It’s Burgers Up time for a healthy, tasty burger that will blow your mind.

bison burger club ingredients

Let Build this Bison Burger Loving Community — we love seeing your photos and recipes so please post and tag us on IG and FB.
The highlight of our day is when you share your everyday burger-loving life and what makes it fun. Happy Grilling!

“The Golden Arches”

Classic American Drive-thru burger

Makes 8 burgers

  • 1 lb ground bison
  • 8 hamburger buns
  • 2 Tbsp dehydrated onions
  • Dill pickle slices
    • Ketchup
    • Mustard
    • American cheese
    • 1 Tbsp salt
    • 2 tsp black pepper
    1. Place dehydrated onions in a small bowl with 2 Tbsp of warm water
    2. Preheat griddle to 375 or bring cast iron skillet up to medium temperature
    3. Form small balls with the burger meat and press flat onto hot cooking surface for 5 seconds
    4. Season with salt and pepper, flip the burger once and season the other side also with salt and pepper
    5. Place the buns on the hot griddle to toast them
    6. Approximately 2 minutes prior to finishing the burgers, top them with a slice of American cheese 
    7. To build the burger, squirt mustard on the bottom of the bun, top with ketchup, rehydrated onions, and pickles. Then top with a cheese-topped hamburger and the top bun.

    “The Golden Arches”

    Classic American Drive-thru burger

    Makes 8 burgers

      • 1 lb ground bison
      • 8 hamburger buns
      • 2 Tbsp dehydrated onions
      • Dill pickle slices
      • Ketchup
      • Mustard
      • American cheese
      • 1 Tbsp salt
      • 2 tsp black pepper

     

      1. Place dehydrated onions in a small bowl with 2 Tbsp of warm water
      2. Preheat griddle to 375 or bring cast iron skillet up to medium temperature
      3. Form small balls with the burger meat and press flat onto hot cooking surface for 5 seconds
      4. Season with salt and pepper, flip the burger once and season the other side also with salt and pepper
      5. Place the buns on the hot griddle to toast them
      6. Approximately 2 minutes prior to finishing the burgers, top them with a slice of American cheese 
      7. To build the burger, squirt mustard on the bottom of the bun, top with ketchup, rehydrated onions, and pickles. Then top with a cheese-topped hamburger and the top bun.

    “Pass the Sweet Tea”

    Smoked bacon and pimento cheese burger

    Makes 6 burgers

    • Brioche buns
    • Butter for toasting buns
    • 2 lbs ground bison
    • 1 tsp garlic salt
    • 1 tsp black pepper
      • 1 tsp smoked paprika
      • 12 slices of smoked bacon
      • 1 tomato sliced
      • 1 head of bibb lettuce, separated into leaves
      • Package of pimento cheese spread
      • Pickled red onion
      • 1 large red onion
      • ¾ cup apple cider vinegar
      • ¼ cup water
      • 1 tsp salt
      • 1 Tbsp sugar
      1. Cook bacon and set aside to cool
      2. Thinly slice red onion and place inside a glass jar or container. In a small saucepan, combine apple cider vinegar, water, salt, and sugar. Heat until mixture simmers. Remove from heat and pour over onions. Let onions marinate for at least 30 minutes and then store in the refrigerator for up to 2 weeks.
      3. Mix ground bison with garlic salt, black pepper, and smoked paprika
      4. Make patties by flattening balls of meat between two sheets of waxed paper
      5. Grill burgers 3-4 minutes per side
      6. Butter the buns and toast on the grill
      7. To build the burger, place the patty on top of the bottom bun. Top with pimento cheese, bacon, tomato, pickled red onion, and lettuce.

      “Pass the Sweet Tea”

      Smoked bacon and pimento cheese burger

      Makes 6 burgers

      • Brioche buns
      • Butter for toasting buns
      • 2 lbs ground bison
      • 1 tsp garlic salt
      • 1 tsp black pepper
      • 1 tsp smoked paprika
      • 12 slices of smoked bacon
      • 1 tomato sliced
      • 1 head of bibb lettuce, separated into leaves
      • Package of pimento cheese spread
      • Pickled red onion
      • 1 large red onion
      • 3/4 cup apple cider vinegar
      • 1/4 cup water
      • 1 tsp salt
      • 1 Tbsp sugar
      1. Cook bacon and set aside to cool
      2. Thinly slice red onion and place inside a glass jar or container. In a small saucepan, combine apple cider vinegar, water, salt, and sugar. Heat until mixture simmers. Remove from heat and pour over onions. Let onions marinate for at least 30 minutes and then store in the refrigerator for up to 2 weeks.
      3. Mix ground bison with garlic salt, black pepper, and smoked paprika
      4. Make patties by flattening balls of meat between two sheets of waxed paper
      5. Grill burgers 3-4 minutes per side
      6. Butter the buns and toast on the grill
      7. To build the burger, place the patty on top of the bottom bun. Top with pimento cheese, bacon, tomato, pickled red onion, and lettuce.

        “Hair of the Dog”

        Loco Moco/Hangover Burger

        with fried egg and gravy

        Makes 4 burgers

        • Steamed Bao bun or Potato Bun
        • 1 lb ground bison
        • ¼ cup diced yellow onion
        • Salt  and pepper to taste
        • Dash of smoked paprika, garlic salt, and Worcestershire
        • Olive oil
        • 2-3 Tbsp parsley
        • ¼ cup seeded and diced Roma tomatoes
        • Gravy
          1 Tbsp unsalted butter
          ¼ cup mushrooms chopped
          ¼ cup diced yellow onion
          1 ½ cups beef broth
          1 tsp worcestershire
          1 Tbsp cornstarch
        • Eggs
          4 large eggs
          vegetable oil
        1. Make burger mixing ground bison, diced onion, salt, pepper, smoked paprika, garlic salt, and Worcestershire sauce
        2. Cook burger in cast iron skillet for 3-4 minutes per side; remove from pan
        3. For the gravy: add butter to the pan with burger drippings. Sauté mushrooms and onions until golden brown, above 5 minutes. Add beef broth and Worcestershire sauce, bring to a boil and reduce down for 2-3 minutes.
        4. In a separate bowl, mix the cornstarch with 1 Tbsp water to make a smooth paste. Slowly add into the gravy, sitting constantly until thickened. Season with salt and pepper and cover to keep warm.
        5. For the eggs, add vegetable oil to a nonstick sauté pan over medium heat. Crack eggs and cook sunny-side up, 3-4 minutes. Remove and keep warm.
        6. To build the burger place one steamed bun on plate, top with burger, then egg, then gravy. Garnish with parsley and tomato. Serve open-faced, enjoy!

        “Hair of the Dog”

        Loco Moco/Hangover Burger

        with fried egg and gravy

        Makes 4 burgers

        • Steamed Bao bun or Potato Bun
        • 1 lb ground bison
        • ¼ cup diced yellow onion
        • Salt  and pepper to taste
        • Dash of smoked paprika, garlic salt, and Worcestershire
        • Olive oil
        • 2-3 Tbsp parsley
        • ¼ cup seeded and diced Roma tomatoes
        • Gravy
          1 Tbsp unsalted butter
          ¼ cup mushrooms chopped
          ¼ cup diced yellow onion
          1 ½ cups beef broth
          1 tsp Worcestershire
          1 Tbsp cornstarch
        • Eggs
          4 large eggs
          vegetable oil

        1. Make burger mixing ground bison, diced onion, salt, pepper, smoked paprika, garlic salt, and Worcestershire sauce
        2. Cook burger in cast iron skillet for 3-4 minutes per side; remove from pan
        3. For the gravy: add butter to the pan with burger drippings. Sauté mushrooms and onions until golden brown, above 5 minutes. Add beef broth and Worcestershire sauce, bring to a boil and reduce down for 2-3 minutes.
        4. In a separate bowl, mix the cornstarch with 1 Tbsp water to make a smooth paste. Slowly add into the gravy, sitting constantly until thickened. Season with salt and pepper and cover to keep warm.
        5. For the eggs, add vegetable oil to a nonstick sauté pan over medium heat. Crack eggs and cook sunny-side up, 3-4 minutes. Remove and keep warm.
        6. To build the burger place one steamed bun on plate, top with burger, then egg, then gravy. Garnish with parsley and tomato. Serve open-faced, enjoy!

        “How the West was Won”

        Western burger with fried onions and barbecue sauce

        Makes 4 burgers

        • 2 lbs ground bison
        • 1 tsp Salt 
        • 1 tsp pepper
        • 1 tsp garlic powder
        • Favorite Slider Bun
        • Shredded cheddar cheese
        • Favorite barbeque sauce
        • Onion Rings – see recipe below or buy frozen or buy breaded onion crisps in salad dressing aisle
        • Bacon Jam – see recipe below or buy premade
        1. Make 8 small patties seasoning both sides with salt, pepper, and garlic powder.
        2. Grill burgers, preferably over hardwood so they absorb some additional smoke while they cook; adding cheese right before they come off the grill
        3. Prepare onion rings and bacon jam
        4. Toast buns
        5. To assemble the burger, top bun with barbecue sauce then cheese-covered patty. Add bacon jam and onion ring.

        Onion Rings

        1. Slice 1 onion into ¼ inch thick slices
        2. Combine 1 ¼ cup all-purpose flour, 1 tsp baking powder, 1 tsp salt, ¾ cup dry bread crumbs.
        3. Combine 1 egg with 1 cup of milk.
        4. Coat onion slices in wet ingredients, then dry ingredients
        5. Fry in hot oil at 375 degrees until golden brown

        Bacon Jam

        1. In a large skillet combine 2 Tbls butter, 3 medium yellow onions diced, 3 garlic cloves minced, 1 ½ lb chopped bacon, ¼ cup brown sugar, ⅓ cup maple syrup, 1 tsp black pepper, ⅓ cup apple cider vinegar, and salt to taste
        2. Cook ingredients down stirring regularly for 8-10 minutes
        3. Reduce heat to simmer and cook for additional 30+ minutes until the mixture is dark and syrupy
        4. Place mixture in food processor and pulse until smooth consistency

        “How the West was Won”

        Western burger with fried onions and barbecue sauce

        Makes 4 burgers

        • 2 lbs ground bison
        • 1 tsp Salt 
        • 1 tsp pepper
        • 1 tsp garlic powder
        • Favorite Slider Buns
        • Shredded cheddar cheese
        • Favorite barbeque sauce
        • Onion Rings – see recipe below or buy frozen or buy breaded onion crisps in salad dressing aisle
        • Bacon Jam – see recipe below or buy premade
        1. Make 8 small patties seasoning both sides with salt, pepper, and garlic powder.
        2. Grill burgers, preferably over hardwood so they absorb some additional smoke while they cook; adding cheese right before they come off the grill
        3. Prepare onion rings and bacon jam
        4. Toast buns
        5. To assemble the burger, top bun with barbecue sauce then cheese-covered patty. Add bacon jam and onion ring.

        Onion Rings

        1. Slice 1 onion into ¼ inch thick slices
        2. Combine 1 ¼ cup all-purpose flour, 1 tsp baking powder, 1 tsp salt, ¾ cup dry bread crumbs.
        3. Combine 1 egg with 1 cup of milk.
        4. Coat onion slices in wet ingredients, then dry ingredients
        5. Fry in hot oil at 375 degrees until golden brown

        Bacon Jam

        1. In a large skillet combine 2 Tbls butter, 3 medium yellow onions diced, 3 garlic cloves minced, 1 ½ lb chopped bacon, ¼ cup brown sugar, ⅓ cup maple syrup, 1 tsp black pepper, ⅓ cup apple cider vinegar, and salt to taste
        2. Cook ingredients down stirring regularly for 8-10 minutes
        3. Reduce heat to simmer and cook for additional 30+ minutes until the mixture is dark and syrupy
        4. Place mixture in food processor and pulse until smooth consistency