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.
Table of contents
- Why Choose Buffalo (Bison) Meat For Burgers
- How To Guarantee A Bison Burger That’s Juicy and Tender
- Ingredients You’ll Need
- Ingredients To Make The Buffalo Burger Sauce
- How To Make Juicy Buffalo Burger Patties
- Tips For Success:
- How To Cook Buffalo Burgers On The Stove – Preferred Method
- Buffalo Burger Toppings – Build That Burger
- Beer and Wine Pairing for Buffalo Burgers
- Grilling Buffalo Burgers
- How To Cook Bison, General Rules
- Make Ahead, Storage, Reheating
- FAQ’s
- What To Serve Them With
- Perfect Buffalo Burgers (Bison Burgers)
Why Choose Buffalo (Bison) Meat For Burgers
Simply stated, Buffalo 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 meat, 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. Bison burgers 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 bison 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 A Bison Burger That’s 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
- 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 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 Buffalo Burger Sauce
- This special sauce for Buffalo Burgers 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 Buffalo Burgers.
How To Make Juicy Buffalo Burger Patties
- 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.
- 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 Buffalo 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 sear buffalo burgers in 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 all love about a burger.
- A good sturdy wide spatula specifically made for cast iron skillets or griddles.
- A quality instant read digital meat thermometer.
- Want to make these a thinner “smash burger” type patty? Purchasing a round burger press will produce a more evenly flattened burger patty.
- 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 for Buffalo Burgers
- 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
Yes. Bison meat is not as plentiful as beef and therefore carries a higher price tag.
When looking to purchase “buffalo” meat, you simply should not see a package of meat labeled “buffalo”. Packaged meat should indicate bison.
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 your burgers.
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)
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 burgers 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
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:
- The Maverick Burger, the ultimate Swiss cheese burger.
- Silver Spur Ranch Blue Cheese Burgers, Cowboy approved.
- Hatch Green Chile Cheeseburger, A New Mexico Specialty
- Jalapeno Steak Sauce Burgers, one of my personal 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.
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Perfect Buffalo Burgers Recipe (Bison Burgers)
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
-
- 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
Perfect Juicy Buffalo Burgers …It’s What’s For Dinner
This recipe for Buffalo Burgers was originally published January 2010, and updated February 2024 with step by step instructions, and since updates with more detailed instructions.
Why Trust My Recipes? I am a Culinary School Graduate and a lifelong student of home cooking. I hope to inspire you try to cook as often as you can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
I was fortunate to be able to try a variety of red meat on my recent visit to Crested Butte, CO. I found buffalo and elk delicious! This looks like an awesome hamburger!
I had elk medallions at an Estes Park restaurant that were WONderful. I’ve also had friends try to prepare it and did-not-like-it-at-all
I think there’s a trick to Elk. Thanks so much for stopping by
I’ve found that many buffalo ranches are in use of more humane free range methods…not all to be sure, but there seems to be a greater awareness.
I agree Dan. Thanks for stopping by
This looks wonderful! I haven’t had buffalo since our last visit to Catalina Island (film studios took a few over to make westerns, and they’ve naturalized… the Conservancy now maintains the herd). I’ll have to make some just to taste the memories. Thanks for a great post!
That’s interesting that thanks to Hollywood you have Buffalo culinary memories! Cool! Thanks for stopping by my blog.
My husband loves buffalo, I’ve never tried it.
I love buffalo burgers. I rarely by ground beef anymore. But, if you only like well done burgers, don’t bother using buffalo they turn into a brick and tastless. But, medium rare, they are terrific.
If you ever go to Ted’s Montana Grill, they have a bison (that’s the term they use) burger on a salad that is really yummy. They also have different cuts of bison that are really tasty.
I agree with Vickie the conking…lol
I love Ted’s Burgers. I’ve not had the salad. I didn’t know that about a well done Buffalo burger. That’s good to know. OK you’ve convinced me, I’ll buy more Buffalo.
You know, I never heard of bison being sold in the grocery stores until I moved to TN. I’ve been skeptical, but many have told me how good the meat tastes and how lean it is. After reading your post and drooling over your gorgeous pictures, you have tempted me beyond redemption! I have to try this!
🙂
Thanks Katherine
Believe it or not… buffalo are raised in upstate New York… not far from my home there…. and I did know they are lower in fat…. and it’s very good… good article… thanks!
Ive had it once in Walt Disney World. Your burger sure looks fantastic. You live in the wild west.. cool.. know any hot cowboys;)
LOL Donna, yes
I got my name by making chili with buffalo! Put off some people who thought they were still an endangered species.. It’s a little stronger than beef, much leaner, and more expensive- but I love it!
BD always love that you stop by and comment. An honor.
Lea Ann
maybe if you konked it a few times – just a suggestion. You are making me miss New Mexico…..grrrrrrrr
Then it would complain of a headache …. and then kill me in the rage
You’re from New Mexico???
We have buffalo meat at our local food market. It is priced competitive with beef burgers. I think it tastes great.
I am not a hunter, but I think it might be a kick, to get naked except for the loin cloth, take a running start and jump on a horse and shoot a big ole buffalo with a bow and arrow. Naw, I am just going to Safeway.
LOL Thanks for the visual….of course the visual included Black and Silver face paint.
That was funny.
I’m afraid that my visual of me doing this wouldn’t match up with what some poor old lady would see out her car window…
Oh yum, I do think buffalo makes an awesome burg.
Funny post… but buffalo is seriously delicious. It also is so widely available now so there is no excuse not to try it. GREG
Thanks for stopping by Greg. I’m trying a steak next.
Heh, I have seen buffalo. A herd (complete with babies) crossed the road in front of my familys van while we were in Yellowstone once. Good times.
The burger looks great! I love buffalo, but it’s hard to get around here.
The babies are pretty darn cute. Thanks for stopping by Bob
I love buffalo meat for the taste and how lean it is and love burgers made from it too. Your sauce looks delicious too.
Good looking burger. Back in my skiing days, we used to stop off at the Buffalo Restaurant & Bar, in Idaho Springs, for a little bison. I think I’ve had burgers, prime rib, and Philly cheese steak, and liked them all.
Just haven’t been able to get the image of you conking a buffalo with your iron skillet . . . lmao! 😛
Hey, it could happen!
Buffalo are coming back. In 10 years, there will be as much bison meat available as beef. And for good reason. When cooked right, it is better for you and has a great taste.
Also, it is better for the environment to raise bison than the factory farm approach of raising cattle. More meat to the hoof.
We should start a “what to do with bison” blog nnow and get in on the ground floor. We have a very large bison farm near us as well.
I’m going to have to make an effort to try a Buffalo Steak so I can really try the flavor. I’ve only had the hamburger with all the trimmings, mustard, catsup…etc.
This whole factory farming thing is making me angry. I still love and use your quote about creating it in our lifetime and getting rid of it in our lifetime.
Thanks as always for stopping by Dave.
I am much like you in sentiments about a burger; thus I could never be a complete vegetarian. As for a buffalo burger, I like your tips & recipe. Especially the caramelized onions. Nice addition!
Thanks George
Beautiful post – the carmelized onions sound like a great addition to a burger of any kind! I love buffalo meat. They are pretty plentiful up here, too, with wild herds around Yellowstone. They even have buffalo meat at our little grocery! I love that it’s leaner than beef, but just as tasty. Also, I ADORE the little cobalt footed sauce bowl. You just put that in there to tease me, didn’t you? 😛
That blue footed bowl was just for you Vickie! 🙂
As always, thanks for stopping by.