Making a great bison burger starts with understanding the meat. Its low fat content means it's best cooked to medium-rare or medium. We'll use a few simple ingredients to enhance the bison's natural flavor without masking it, and a gentle hand to form the patties. The key is to keep it simple and cook it hot and fast. Paired with classic toppings like cheddar cheese, crisp lettuce, and fresh tomato, this burger is a truly satisfying meal that feels both wholesome and indulgent.
In a medium bowl, gently combine the ground bison, egg, breadcrumbs, Worcestershire sauce, garlic powder, salt, and pepper. Be careful not to overmix, as this can make the burgers tough.
Divide the mixture into four equal portions and form into patties about 1 inch (2.5 cm) thick. Make a shallow indentation in the center of each patty with your thumb to prevent it from bulging during cooking.
Heat a grill or a cast-iron skillet over medium-high heat. Lightly oil the cooking surface.
Place the patties on the grill and cook for 3-4 minutes per side for medium-rare, or 5-6 minutes per side for medium. Bison cooks faster than beef, so monitor it closely. Do not press down on the patties.
In the last minute of cooking, place a slice of cheese on each patty to melt.
While the burgers are cooking, lightly butter or toast the hamburger buns on the grill or in a separate pan.
Place the cooked patty on the bottom bun. Top with lettuce, tomato, and red onion. Add your favorite condiments, such as mayonnaise or mustard, and place the top bun on the burger.
Serve immediately and enjoy your perfectly cooked bison burger!