These Buffalo Burgers will elevate your burger game. Ground Bison meat is flavored with onion, rosemary, thyme and Worcestershire sauce. And drizzled with a special homemade secret sauce, you’ve got a delicious burger and a burger lower in cholesterol than beef.
Cooking with Bison
If you’ve been curious about cooking with bison meat, this Buffalo Burger recipe is a great place to start. You can grill or pan-sear this burger, and the flavors are incredible.
You can substitute ground bison for any recipe calling for ground beef. So 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.
But for this recipe, we’re pulling out all the stops, ramping up and layering flavors using rosemary, thyme and Worcestershire. A bit of brown sugar is added to boost those warm savory flavors.
Topped with a secret sauce, the end result is a burger like none other you’ve never had.
If you enjoy cooking with bison, don’t miss my Bison Recipes category.
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
Is It Bison or Buffalo?
The American Buffalo is a North American species of Bison. Currently there are about 20,500 Plains Bison in conservation herds in the United States. And about 420,000 in commercial herds. Many thousands of them are right here in the Rocky Mountain region of Colorado, Utah, New Mexico and Wyoming. source: U.S. Fish and Wildlife Service.
But is it Bison or Buffalo? Bison are not the same as Buffalo. American Bison are native to North America. Bison are large animals and have a prominent hump. I like to refer to them as the Bulldogs of the bovine world.
On the other hand, there are two buffalo species that live in Asia and Africa.
If you’re familiar with the Cowboy classic song Home On The Range, “Oh give me a home where the Buffalo roam”, which is the State song of my home state of Kansas, please feel free to call these Buffalo Burgers.
Ingredients You’ll Need
- 1 Pound Ground Bison Meat
- Sweet Onion, or yellow onion, chopped
- 1 Egg
- Neutral Oil: For frying onions. Canola or vegetable oil work well here. I don’t recommend olive oil.
- Seasonings: Freshly ground black pepper, Rosemary, Thyme, Kosher Salt, Worcestershire Sauce.
- To Build That Burger: Tomato, lettuce and secret sauce.
Ingredients To Make That Special Sauce
- This special sauce for Buffalo Burgers is simple. An equal amount of your favorite barbeque Sauce, Mayonnaise and Ketchup.
- Just whisk it together and let it sit while you make those burgers.
- Step 1: In a large bowl, combine egg, rosemary, thyme, Worcestershire sauce, brown sugar, salt and pepper. Mix in cooked, cooled minced 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.
- Step 3: These bison burgers most certainly be grilled, but if your outdoor grill is in hibernation during colder months, you can pan sear bison burgers in a cast iron skillet on the stove, or I like using my 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.
If you’ve never eaten bison, the taste is very similar to beef, and with a slightly richer, sweeter flavor and creamier texture.
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. 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
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.
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.
- 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.
- 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 or margarine. Sear or grill until toasty.
Perfect Bison Burger Recipe (Buffalo 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 buffalo burger a favorite burger and a regular in your meal plans.
Looking for more Bison resources? Here’s a link to Bison Central: National Bison Association
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 this Perfect Bison burger.
And one of my favorite recipes to cook with bison meat is this Bison Steak Recipe. The original title read Buffalo Bill Steaks, and it’s a fun recipe where bison is pan-seared with sliced bell peppers and a mustard sauce
. And if you’re a burger fanatic like us, don’t miss my post which features a line up of Best Grilled Burgers recipes. I’m positive you’ll find something you’ll fall in love with.
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Perfect Bison Burger Recipe (Buffalo Burgers)
Ingredients
- 1 Tablespoon olive oil
- 1 Cup onion diced, about 1 medium onion
- 1 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
- For the Sauce:
- ¼ Cup BBQ sauce your favorite brand
- ¼ Cup ketchup
- ¼ Cup mayonnaise
- Burger Garnishes
- 1 medium onion thin sliced
- 2 Tablespoons Marsala wine optional. To caramelize onions
- 4 slices tomato
- 4 leaves lettuce
- 4 hamburger buns toasted
Instructions
- For The 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, Mix in cooled minced onion
- Add buffalo meat (bison) and shape mixture into four ½ inch thick patties. The burger patties will be loose, so chill up to 6 hours 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: Saute sliced onions in 2 tablespoons of marsala wine. This will caramelize the onions, adding a sweeter flavor than raw sliced onions.
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.
-
- 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 or margarine. Sear or grill until toasty.
Nutrition
Perfect 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.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
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.