Cooking On The Ranch

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Toasted Ham and Manchego Sandwich

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Ham and Manchego Sandwich. A recipe for a quick, flavorful gourmet sandwich that’s built with ham, roasted red pepper and caramelized onion. Topped with Manchego cheese and toasted, you’ve got a unique sandwich full of flavor.

Ham and Manchego cheese sandwich with red bell peppers and caramelized onions

I call it “The Spaniard” even though the only thing Spanish about the final version of this sandwich is the Manchego Cheese. If you’re looking for new ham and cheese sandwich ideas, this is a really flavorful option.

Let’s take a look.

Ham and Manchego cheese sandwich with roasted red bell peppers and caramelized onions

I’ve made this Ham and Manchego sandwich many times. It’s a unique sandwich that I fell in love with at a deli and decided to make it at home soon after. 

I’ve even prepared and toasted this sandwich then hauled it on picnics and bird watching trips – it’s just that adored. Warm or cold, we love this combo.

What is Manchego Cheese?

Manchego cheese is from the La Mancha region of Spain and made from the milk of the Manchega Sheep. It’s a semi-hard cheese recognized by it’s trademark herringbone rind, which is not edible. It has somewhat of a sweet and nutty flavor and its buttery in texture.

It’s a clever cheese to place on an appetizer cheese board when served along side Membrillo.

Membrillo is a popular paste made from quince. It’s sweet, it looks impressive and it’s sweet flavor is a beautiful regional compliment to Manchego Cheese.

How to make this ham and manchego sandwich.

  • 1 pound Black Forest Ham (will make 2 – 3 sandwiches, depending on how high you pile that ham)
  • One medium onion, sliced and caramelized
  • Two roasted red bell peppers
  • 2 thick slices Manchego Cheese

You can also use Jamon Serrano Ham, which is a dry cured Spanish ham

Ham and Manchego cheese sandwich with roasted red bell peppers and caramelized onions on pumpernickel bread
  • Starting with the ham, layer ingredients on one slice of bread that’s been slathered with mayo. 
  • Add roasted red bell pepper and with the Manchego Cheese ending up on top. 
  • Place the two sandwich halves on a baking sheet and broil until cheese is bubbly and just starting to brown. 
  • Remove from oven, top with caramelized onions and remaining slice of bread, press down a bit on the top to press everything together and dig in.

The sandwich filling ingredients will make 2-3 sandwiches, depending on how high you pile things up.

Serve this sandwich with potato chips, potato salad, pasta salad or a tossed salad.

I like to serve a lot of simple garden salads with my meals.  Makes me feel healthy. 

If you’re looking to become a salad expert, you don’t want to miss my post for 9 Secrets To A Remarkable Tossed Salad.  Some good tips from Culinary School in this one.

Recipe for Toasted Ham and Manchego Sandwich

The ingredients and the flavors they create in this sandwich are made for each other. Salty ham, sweet and creamy cheese, smoky roasted bell peppers and savory caramelized onion.

The pumpernickel bread add just enough pizzaz to bring it all together.

I hope you give this Spanish Ham and Manchego Sandwich a try. And if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the sandwich.

And if you have a favorite sandwich recipe using Manchego cheese, let me know, I’d love to give it a try.

Ham and Manchego cheese sandwich with red bell peppers and caramelized onions
Print Recipe
5 from 1 vote

Ham and Manchego Sandwich

The ingredients and the flavors they create in this sandwich are made for each other. Salty ham, sweet and creamy cheese, smoky roasted bell peppers and savory caramelized onion. The pumpernickel bread add just enough pizzaz to bring it all together. 
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course Sandwiches
Cuisine: Spanish
Servings: 2
Calories: 520kcal
Author: Lea Ann Brown

Ingredients

  • 1 onion sliced and caramelized
  • 1 ½ tablespoons olive oil
  • 4 slices Pumpernickel Bread
  • Mayonnaise
  • 2 whole roasted red bell peppers
  • 1 pound ounces sliced ham from deli or left over ham roast. Black Forest Ham works well here.
  • 4 slices Manchego Cheese

Instructions

  • Slice onion. Heat a non-stick fry pan over medium high heat. When pan is hot, add olive oil. When olive oil is shimmering, turn down heat to medium low and add sliced onion.
  • Cook, stirring often for 20 – 30 minutes until onions are nicely browned.
  • To build sandwich. Heat oven on broil setting. On two slices of bread, spread mayo. Place ham, onions, and one red bell pepper per sandwich. Add sliced cheese. Place under broiler for just a few seconds until cheese is melting and just starting to brown. 
  • Place the other two slices of bread on top. Slice in half and serve. 

Notes

You can roast red bell peppers over an open flame of a gas stove. Turning until peppers are charred. Place them under a towel for about 10 minutes and then removed skin.
Easier yet, purchase two roasted red bell peppers from the olive bar at the grocery store, or in jars in the pickle section.

Nutrition

Calories: 520kcal | Carbohydrates: 30g | Protein: 22g | Fat: 35g | Saturated Fat: 17g | Cholesterol: 69mg | Sodium: 834mg | Potassium: 229mg | Fiber: 4g | Sugar: 3g | Vitamin A: 308IU | Vitamin C: 5mg | Calcium: 647mg | Iron: 2mg

Ham and Manchego Sandwich …It’s What’s For Dinner.

Cooking with Lard, Should You?

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Cooking with lard. It wasn’t butter or canola oil. And definitely not extra virgin olive oil. Lard, (rendered pork fat) was what people used when they needed to make pastry or when dinner needed frying. Curious about cooking with lard, read on.

A box of Morrell packaged lard.

What Is Lard?

Lard is 100% animal fat (pork). It’s a rendered fat from pigs, primarily taken from the fatty parts of the pig, such as the abdomen, butt or shoulder. The meat is cooked slowly until the fat has separated. The fat is then chilled and formed into a block and packaged.

It is used in cooking and baking and known for its rich flavor and smooth texture.

There are a few types:

  • Rendered lard: Cooked and filtered fat, often used for frying or sautéing.
  • Leaf lard: The highest-quality lard, from around the kidneys, prized in baking (like pie crusts) for its mild flavor and flakiness.
  • Processed lard: Often hydrogenated to make it shelf-stable and no-refrigeration needed, it can sometimes contain trans fats, so read the label for this informaiton.

Lard was once very common in kitchens before being replaced by vegetable oils and shortenings, though it has seen a resurgence due to its natural origins and culinary value.

I bought some lard yesterday. Ok, pipe down everyone and don’t have a heart attack (pun intended). It’s not like I”m going to be frying up vats of flour-dredged deep fat fried food everyday, I just happen to like lard for cooking certain things. And you should too.

Here are reasons you should consider cooking with lard:

  • It’s great for cooking at high heat. It doesn’t smoke, and it browns things beautifully
  • I’m not afraid of butter, but Lard has 20% less saturated fat than butter. it's higher in monounsaturated fats which are said to lower LDL cholesterol; and it has none of the trans fat that shortening does.  Chew on that.
  • It doesn’t give food a pork flavor. It’s not bacon, it’s rendered fat. It makes everything crispy without leaving flavor.
  • As much as we all love olive oil roasted veggies, sometimes they can turn out a little soggy. Try using lard next time and tell me what you think.
  • I learned the importance of using every bit of the hog in Culinary School. Lard guarantees that you’ll feel “sustainable”.
  • Biscuits – nuff said.
  • Add a scoop to your dried beans in the crockpot, like I do for my Cowboy Beans. They’ll turn out creamier than ever.

Just look at that fluffy scoop of Morrell Lard. Seems like there should be a little skier swishing down that pristine slope. We see now why Morrell has so suitably named their product Snow Cap.

Why use lard? Lard selection at Lowes

And you bet, there was no shortage of lard at Lowe’s.

Why Cook With Lard? Because it makes everything better.

Zesty Chicken Tostadas with Feta Cheese

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Shredded Chicken Tostadas with a Greek Twist. Just add Feta Cheese and Olives. So easy, this is a great weeknight quick easy meal.

Zesty Chicken Tostadas with Feta Cheese, olives and tomatoes.

Have you ever escabeche ‘d? I think my biggest takeaway from being a Rick Bayless devotee has been the discovery of dishes that use vinegar.

Use vinegar to either cook in or marinate in. I wouldn’t call it exactly “pickling”, but it sure adds a wonderful zing to your Mexican dish.

The simplest way to enjoy this method is to simply toss lettuce with a little red wine vinegar before sprinkling on your favorite taco recipe. Try it sometime – you’ll be glad you did.

How to make homemade tostada shells

And, would you like an easy method to make your own tostada shells from soft corn or flour tortillas. So easy! And so much better than packaged tostada shells.

Simply preheat your oven to 450 degrees. Grab a sheet pan and place your soft flour or corn tortillas on the pan.  Brush each side with a little olive oil. You can even overlap the tortillas to make a larger batch.

Easy way to make homemade tostada shells for homemade tostadas

Bake them 3 minutes, turn them and bake an additional 3 minutes. Voila – crispy wonderful homemade tostadas shells for any homemade tostada recipe. With that said, let’s take a look at this zesty chicken version.

Tip For Success

  • For extra flavor, sprinkle each side of the corn tortilla lightly with salt and chile or chili powder before cooking. 

With a chicken breast in the freezer, feta cheese that I keep on hand for salads, a tomato that’s been basking in the sunshine on the kitchen counter, black olives from the relish plate from the Super Bowl party and my homemade tostada shells fresh out of the oven, I was able to throw this super easy recipe together for dinner.

Chicken Tostadas with Feta and Olives

Homemade chicken tostada recipe with feta and olives. Easy Mexican Dish for a weeknight meal.

This is a really easy and delicious recipe that will become a staple around our house.  And of course with tostadas, there are so many variations available if you don’t have all the exact items on hand. For instance take a look at this Black Bean Chicken Tostada Recipe … yum and easy. And you won’t want to miss this very special recipe for Adobo Grilled Shrimp Tostadas with Lime Slaw.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Zesty Chicken Tostadas with Feta Cheese, olives and tomatoes.
Print Recipe
5 from 1 vote

Zesty Chicken Tostadas with Feta

A Mexican classic with a Greek twist
Prep Time15 minutes
Cook Time6 minutes
Chicken Cooking Time20 minutes
Course: Main Course Chicken
Cuisine: Mexican Fusion
Servings: 4
Calories: 463kcal
Author: Lea Ann Brown

Ingredients

  • ¾ pound plum tomatoes chopped
  • ½ cup black olives sliced
  • ⅛ cup chopped fresh parsley
  • 1 boneless skinless chicken breast about 1 pound. Cooked and shredded
  • ½ teaspoon salt
  • ½ teaspoon black pepper fresh ground
  • 2 tablespoons red-wine vinegar
  • 3 tablespoons cooking oil plus more for brushing tortillas
  • 8 small flour or corn tortillas
  • ½ pound feta cheese about 2 cups, crumbled

Instructions

  • Heat the oven to 450°. In a large glass or stainless-steel bowl, combine the tomatoes, olives, parsley, chicken, salt, pepper, vinegar, and the 3 tablespoons oil.
  • Brush the tortillas on both sides with oil and then put on baking sheets, overlapping if necessary. Bake the tortillas until starting to brown, 2 to 3 minutes. Turn the tortillas and brown the other side, 2 to 3 minutes longer.
  • Remove the baking sheets from the oven and top each tortilla with an equal amount of the feta cheese. Return the baking sheets to the oven; cook until the cheese is just melting, 1 to 2 minutes longer. Top the tortillas with the chicken mixture.

Nutrition

Serving: 1tostada | Calories: 463kcal | Carbohydrates: 30g | Protein: 24g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 87mg | Sodium: 1281mg | Potassium: 553mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1189IU | Vitamin C: 15mg | Calcium: 344mg | Iron: 2mg

Chicken Tostadas with Feta Cheese…It’s What’s For Dinner

Sticky Lips Chicken

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Chicken thighs and drumsticks are browned and then braised in Brown Mustard Veal Demi Glace Sauce. The collagen in the veal demi glace coats the chicken with such a thick sticky glaze, hence the title, Sticky Lips Chicken.

Sticky Lips Chicken. Chicken thighs and legs are browned and braised in a rich veal stock and brown mustard sauce.

I’ve been hearing a lot about Marczyk Fine Foods lately, so talked the hubby into leaving our suburban bubble for a Saturday morning field trip  into the city for a visit. The mission?… to make their Sticky Lips Chicken recipe.

Marczyk Fine Foods is at Clarkson and 17th  just east of Downtown Denver.  With easy parking, a fine wine department and the smells of exotic spices and simmering  foods wafting as we went in the front door, I knew I was going to love this place.

A stack of beautiful corn tortillas made just for the store stacked in front of the meat counter. The label indicates these were not made by gringos. I bought some.

We found this small neighborhood market filled with specialty gourmet food items,  fresh seafood, organic produce, gourmet cheeses, exotic stuffed olives, an impressive meat counter that includes Niman Ranch products and a deli area offering house made sandwiches and prepared food items.

Every item in the store is obviously chosen for quality.  If I hadn’t already been on a Sticky Lips Chicken mission,  I would have purchased some delicious looking crab stuffed sole that I watched one of the chefs sprinkling with vibrant red smoked paprika.

I’ve included some affiliate product links for your convenience.

I had seen this recipe for Sticky Lips Chicken in my new Colorado Classique Cookbook.  The recipe called for a slice of frozen veal demi glace which I had never seen anywhere and was available at their market.  With my sack filled with items I have never seen, such as wild boar sausage, New York style split buns, and that frozen veal stock,  we headed back South to prepare that chicken for dinner.

This is simply, and surprisingly delicious and I fully credit the impressive flavors to good quality chicken,

Oregon Pinot Gris, hinting of melon and peach,

and that rich flavored frozen roasted veal stock

So here’s the recipe for Marczyk’s Sticky Lips Chicken

Salt and pepper chicken pieces and brown in a heavy pan in butter.  Remove and set aside.

Sweat 2 sliced shallots in the pan and deglaze the pan with a dry white wine.   Add a dollop of good quality brown mustard and several sprigs of tarragon.

Add chicken back in along with a little more wine, a slice of frozen veal stock and some quality sherry vinegar to make a nice braising liquid for the chicken.

Braised Chicken in Veal Demi Glace and Brown Mustard Sauce. Sticky Lips Chicken is a luxurious chicken dinner.

Bake at 350 degrees for about an hour.  Serve over buttery egg noodles.

Marczyk owner, Pete says this delicious braised chicken gets its name from the veal demi used in the sauce, adding that the collagen makes your lips stick together.

Braised chicken legs and thighs are cooked in a luxurious veal demi-glace brown mustard sauce. Nice and sticky.
Print Recipe
5 from 1 vote

Sticky Lips Chicken

Chicken thighs and legs are browned and then braised in a luxurious veal demi glace, brown mustard sauce. 
Prep Time30 minutes
Cook Time1 hour 40 minutes
Total Time2 hours 10 minutes
Course: Main Course Chicken
Cuisine: American
Servings: 6
Calories: 421kcal
Author: Lea Ann Brown

Ingredients

  • 3 pounds skin-on chicken legs thighs and drumsticks separated
  • ¼ cup canola oil or crisco shortening
  • 3 large shallots peeled and sliced
  • ½ cup brown mustard
  • 1 cup white wine
  • 2 tablespoons sherry vinegar or any other wine-based vinegar
  • ¼ pound veal demi-glace Bonewerks CulinArte is recommended
  • 2 tablespoons fresh tarragon chopped
  • Salt and pepper

Instructions

  • Liberally salt and pepper the chicken. In a large non-stick fry pan brown the chicken in oil over medium heat, about 10 minutes per side. Remove and let drain on paper towels.
  • Drain off all but about 2 tablespoons of fat. Lightly brown the shallots over medium heat. Add the mustard, wine, sherry, veal demi-glace and fresh tarragon leaves, and stir. Add the chicken and the sauce to a Dutch oven. Cover with enough water to bring the liquid about halfway up the sides of the chicken. Stir once, cover and cook in a 350ºF oven for 1 hour until chicken is golden. Serve with mashed potatoes, rice, noodles or polenta.

Nutrition

Calories: 421kcal | Carbohydrates: 5g | Protein: 23g | Fat: 31g | Saturated Fat: 6g | Cholesterol: 120mg | Sodium: 152mg | Potassium: 453mg | Fiber: 1g | Sugar: 2g | Vitamin A: 217IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 2mg
 
 Marczyk Fine Foods Sticky Lips Chicken…It’s What’s For Dinner.

Juicy Buffalo Burgers – The Ultimate How To Guide

By 77 Comments

These Buffalo Burgers will elevate your burger game. Rich, lean bison meat meets sizzling caramelization for the ultimate gourmet burger. A great lineup of seasonings and a homemade secret sauce, this recipe proves that buffalo burgers aren't just a healthier alternative, they're a serious burger upgrade.

bison burger topped with sauce and onion rings, served with fries

Table of contents

Why Choose Bison Meat For Burgers

Simply stated, bison meat offers a leaner and healthier alternative to traditional beef, making it an excellent choice for a flavorful burger. So, if you’ve been curious about cooking with bison, this Buffalo Burger recipe is a great place to start.

Flavor and Texture

  • What does bison taste like? Bison is slightly sweeter and richer than beef. And has a more dense texture due to being lower in fat.
  • Ground Bison is lean, which is why bison burgers never seem greasy. They offer a leaner, richer alternative to beef, and is celebrated for its robust flavor and nutritional benefits.

Bison Nutritional Profile, Is Ground Bison Healthier?

Bison graze in open grasslands and are not typically raised in cattle type pens. And because Bison are primarily range fed and eat grass, their meat has a lower fat content than beef.

  • Is Bison healthy to eat? Bison meat is lower in fat and cholesterol. Bison is high in protein and iron and rich in omega-3 fatty acids. Source: National Bison Association. Bison meat has fewer calories and less saturated fat than beef, and a relative proportion of unsaturated to saturated fats is better for health, especially heart health. source: Webmd
  • Is Bison Meat Good For Burgers? The most important thing you need to keep in mind is that with bison's lower fat content, it will require less cooking time. Use a digital meat thermometer to make sure your buffalo burgers are cooked to medium. Which is an internal temperature of 160 degrees.

Where To Find It?

Where can you buy bison meat? Bison meat can be found in many grocery stores, warehouse retailers, natural food stores and local butcher shops. The National Bison Association encourages consumers to use the to use the BuySomeBison Mobile-App or their online Bison Buyer's Guide to discover bison ranchers and retailers close to you!

How To Guarantee Buffalo Burgers That Are Juicy and Tender

You can substitute ground bison for any recipe calling for ground beef and with just a slight adjustment to the cooking time end up with a decent burger. But with bison being a leaner option, I’m going to add fat and binder (using an egg) and some savory seasonings to elevate the flavor. A bit of brown sugar will boost those warm savory flavors.

Topped with my secret burger sauce, the end result is a buffalo burger like none other you’ve never had.

Ingredients You’ll Need

Ingredients to make buffalo burgers.
  • Ground Bison Meat can readily be found in the meat case at your local grocer.
  • 1 Egg: I’m using an egg to add fat, moisture and as a binder for the spices.
  • Neutral Oil: Because of Bison’s lean nature, we’ll add a little oil to the pan to insure we create that highly sought after crusty sear that we all love on burgers. Which in chef’s terms, Maillard Reaction.
  • Seasonings To Enhance Juiciness: Freshly ground black pepper, Rosemary, Thyme, Kosher Salt, Worcestershire Sauce.
  • Hamburger Buns

What Are The Best Buns and Toasting Method For Buffalo (bison) Burgers?

  • Choose a regular hamburger bun that’s soft, sturdy and flavorful. No need to go gourmet here. Tip: I discourage the use of Brioche buns simply because they are too soft, too sweet, and that high butter and sugar content can lead to a soggy bun that will fall apart under the weight of a juicy burger.
  • Best Way To Toast A Hamburger Bun: Just smear the inside of each bun with a little butter, margarine, or even a thin smear of mayonnaise (preferred). Place each bun half, oiled side down in the fry pan or on the grill until they’re starting to toast. No need to scrape out the skillet to toast buns, those tiny bits of left over meat will add flavor.

Ingredients To Make The Burger Sauce

Ingredients to make special sauce for Buffalo burgers.
Secret Sauce for Buffalo Burgers.
  1. This bbq based sauce is so very simple. An equal amount (¼ cup each) of your favorite Barbecue Sauce, Mayonnaise and Ketchup. Just whisk it together and let it sit while you make the burger patties.

How To Make Juicy Buffalo Burger Patties

Mixing spices with ground bison meat to make Buffalo Burgers.
Four uncooked Buffalo Burger patties.
  1. Step 1: Sautee chopped onion in a small amount of oil in a small skillet until tender, about 5 minutes. In a large bowl, combine egg, rosemary, thyme, Worcestershire sauce, brown sugar, salt and pepper. Mix in cooked, cooled cooked onion.
  2. Step 2: Add buffalo meat (bison) and shape mixture into four ½ inch thick burger patties. The patties will be loose, so chill up to 6 hours or in the freezer for 20 minutes.

Tips For Success:

  • Don’t over-handle the meat: Use your hands to mix the seasonings and bison meat together. Just like you would when mixing good Old Fashioned Meatloaf. Just don’t over mix, which may cause the burgers to be tough. Mix just enough so patties hold their shape.
  • Don’t Skip Chilling The Prepared Burger Patties: Once the patties are formed, they will benefit from a rest in the refrigerator, or a quick trip to the freezer. This will keep them nice and firm once you start cooking.
  • Practice Your Knife Skills: Cut those onions in as small of pieces that you can. Too large of onion chunks may cause the burgers to fall apart.
  • Don’t skip cooking the onions before making patties. Sauteeing onions imparts a sweeter flavor and will result in a smoother texture. Hard raw onions may cause the burgers to fall apart.
  • Use your digital read thermometer to gauge internal temperature of buffalo burgers while cooking.

How To Cook Buffalo Burgers On The Stove – Preferred Method

Equipment Needed

Pan frying four buffalo patties in a cast iron skillet.
  1. Step 3: Heat a cast iron skillet stove top over medium high heat. Once the skillet is hot, add the oil and swirl it around top coat the bottom of the pan. Once the oil is shimmering add the buffalo burger patties. Turn the heat down and don’t turn the burgers until there’s a good crust on the first side, about 5 minutes. Turn the burgers and cook until internal temperature reaches 160 degrees.

Buffalo Burger Toppings – Build That Burger

Think “All American” when choosing toppings for this burger. A slice of tomato, a crisp leaf of lettuce, and perhaps a couple rings of sliced onion are all that’s needed to build this burger. The seasonings and the special sauce removes the need for mustard and ketchup.

Beer and Wine Pairing

  • Beer Pairing:  Lightly malted Colorado Golden Ale. 
  • Wine Pairing:  Malbec from Argentina would have the red and black fruits and the body to go well with a Bison burger.

Grilling Buffalo Burgers

I have strong opinions about how to cook any type of ground meat burger. If I’ve said it once, I’ve said it a hundred times, the best burgers come off a flat top grill. Why? The fat and flavor stays with that burger as it cooks, rather than dripping down onto grill grates. Sure, you get some smoky flavor from that process, but your burger will also be drier because of the loss of fat.

I urge you to recreate that flat-top environment by using a cast iron skillet, or a carbon steel pan, Both of these pans generate a good amount of well distributed heat to get that perfect crunchy quick sear we like on a burger. A grill griddle is also an excellent choice.

Grilling Bison Burgers: Keep in mind, with confidence, you can throw a simple seasoned ground bison patty on the grill. And with just a slight adjustment to the cooking time, end up with a delicious grilled bison burger. It might just be a little drier in texture than you’re used to;.

Disclaimer: I am an Amazon Affiliate Member, if you purchase products from any links I’ve provided, I receive a small commission at no extra charge to you.

How To Cook Bison, General Rules

Ground bison is so lean you may need to turn your skillet down or spray it with non-stick spray.

  • Lower heat
  • Cook slower
  • Think Pink
  • Don’t overcook

Make Ahead, Storage, Reheating

  • Make Ahead: These buffalo burgers are perfect candidates for make ahead burgers. Due to the resting time required, and the seasonings involved, make these burger patties a day in advance. This will allow the meat to bind and the flavors to enhance. Just cover with plastic wrap and refrigerate until ready to cook.
  • Storage: Individually wrap any left over cooked or uncooked patties and store in the refrigerator for up to three days. Store buns separately.
  • Reheat: To reheat any cooked patties, your microwave’s 50% power feature is your best friend. Unwrap the burger patty and place it on a microwave safe place. Reheat in 30 second increments at 50% power until patties are nice and warm. Add a bun to the patty and heat for about 10 seconds.
  • Freezer: Store any leftover cooked or uncooked burger patties, individually wrapped in plastic wrap, in the freezer for up to 3 months. Be sure to label them with name and date. Thaw overnight and then reheat or cook.

FAQ’s

Is Bison Meat More Expensive Than Ground Beef?

Yes. Bison meat is not as plentiful as beef and therefore carries a higher price tag.

How Is Bison Meat Labeled?

When looking to purchase “buffalo” meat, you simply should not see a package of meat labeled “buffalo”. Packaged meat should indicate bison.

What’s The Difference Between a Bison Burger and Buffalo Burger?

In North America, the animals we often call "buffalo" are actually American bison-a native species known for their large size and signature shoulder hump. True buffalo live in Asia and Africa. Still, thanks to tradition (and classics like Home on the Range), "buffalo" remains a popular nickname, so feel free to use either term when talking about these burgers.

Can I Safely Cook Bison Burgers To Medium/Medium Well?

Straight from the National Bison Association: “Ground bison meat should be cooked to an internal temperature of at least 160°F and the juices should be clear, not red.”

What To Serve Them With

Choose traditional burger sides like fries, coleslaw, classic potato salad or one of our favorites, this easy Stove Top Mac and Cheese with White Cheddar.

Perfect Buffalo Burgers (Bison Burgers)

Bison burger recipe topped with onions and special bbq sauce.

Buffalo Burgers are a delicious alternative to beef or turkey burgers. Made with juicy lean ground bison and topped with this delicious secret sauce, you’ll find this burger a favorite, and a regular in your meal plans. So if you’re looking for buffalo burger recipes, I hope you give this one a try … It’s very special.

Looking for more Bison resources?  Here’s a link to Bison Central: National Bison Association

More Bison Recipes

If you’re a regular reader on my site, you know that hamburgers are my all time favorite food. If you’re on my team, check out some of my favorites:

A reader favorite is Bobby Flay’s Texas Style Slaw Burger. Don’t miss that one.

If you enjoy cooking with bison, don’t miss my Bison Recipes category.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Buffalo burger with sliced onions, special sauce, served with french fries.
Print Recipe
4.91 from 10 votes

Perfect Buffalo Burgers Recipe (Bison Burgers)

Rich, lean bison meat meets sizzling caramelization for the ultimate gourmet burger. A great lineup of seasonings and a homemade secret sauce, this recipe proves that buffalo burgers aren't just a healthier alternative, they're a serious burger upgrade.
Prep Time15 minutes
Cook Time10 minutes
Burger Resting Time Before Cooking20 minutes
Total Time25 minutes
Course: Main Course Beef
Cuisine: American
Servings: 4
Calories: 594kcal
Author: Lea Ann Brown

Ingredients

  • 1 Tablespoon olive oil
  • 1 Cup onion diced, about 1 medium onion
  • 1 large egg beaten
  • 1 teaspoon rosemary dried
  • 1 teaspoon thyme dried
  • 2 teaspoon Worcestershire sauce
  • 2 teaspoons brown sugar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pound ground buffalo meat (bison)
  • 4 hamburger buns toasted
  • For the Buffalo Burger Sauce:
  • ¼ Cup BBQ sauce your favorite brand
  • ¼ Cup ketchup
  • ¼ Cup mayonnaise
  • Buffalo Burger Garnishes
  • Thin sliced raw onion, sliced tomato, crisp lettuce leaves

Instructions

  • For The Buffalo Burgers:
  • Heat oil in skillet over medium heat. Add the chopped onions and sauté, stirring occasionally for 5 minutes or until almost soft. Set aside to cool.
  • In the meantime, In a large bowl, combine egg, rosemary, thyme, Worcestershire sauce, brown sugar, salt and pepper. Use a fork to mix the ingredients then add in the cooled minced cooked onion.
  • Add buffalo meat (bison) and use your hands to gently combine all ingredients. Shape mixture into four ½ inch thick patties. The burger patties will be loose, so chill up to 6 hours in the refrigerator or place in freezer for 20 minutes.
  • When ready to cook, in a small bowl, combine bbq sauce, ketchup and mayo. Set aside.
  • Cook patties for about 5-7 minutes per side in a little olive oil in a cast iron skillet (or grill). It is recommended to cook to 160 degrees internal temperature.
  • To build your burger: Spread sauce on toasted buns and serve remaining sauce on the side for dipping. Place patties on bun and garnish with lettuce and tomato and thin sliced onion.
  • Tip: Sautee sliced onions in 2 tablespoons of marsala wine. This will caramelize the onions, adding a sweeter flavor for that onion garnish.

Notes

Tips for Success: 
    • Use your hands to mix the seasonings and bison meat together. Just like you would when mixing good Old Fashioned Meatloaf. Just don’t over mix, which may cause the burgers to be tough. Mix just enough so patties hold their shape.
    • Cut those onions in as small of pieces that you can. Too large of onion chunks may cause the burgers to fall apart.
    • Don’t skip cooking the onions before making patties. Sauteeing onions imparts a sweeter flavor and will result in a smoother texture. Also, hard raw chopped onion may cause the burgers to fall apart.
    • Use your digital read thermometer to gauge internal temperature of burgers while cooking.
    • Don’t skip toasting that bun. Just smear the inside of each bun with a little butter, margarine or mayonnaise. Pan sear or grill until toasty.

Nutrition

Calories: 594kcal | Carbohydrates: 40g | Protein: 28g | Fat: 34g | Saturated Fat: 10g | Cholesterol: 126mg | Sodium: 1038mg | Potassium: 664mg | Fiber: 2g | Sugar: 17g | Vitamin A: 465IU | Vitamin C: 9.2mg | Calcium: 114mg | Iron: 5.2mg

Perfect Juicy Buffalo Burgers …It’s What’s For Dinner

This recipe was originally published January 2010, and updated February 2024 with step by step instructions, and since updates with more detailed instructions.