I don’t throw around “best burger I’ve ever had” lightly, but after one bite of a bison burger at a little mountain restaurant a few weeks ago, I knew I had homework to do. This version is my at-home recreation: juicy bison, melty brie, crispy bacon, sweet grilled onions, and a maple-Dijon aioli that ties the whole thing together.
Deliciously Juicy Bison Burger Recipe
I’ve developed enough burger recipes to know that lean proteins like bison need a thoughtful touch. Cooked properly, bison is tender and flavorful, but it can dry out easily. The creamy brie cheese adds some of that richness back into the meat. The maple-Dijon wasn’t an afterthought either, it cuts through the richness and counters every bit with a subtle sweetness that plays off the bacon and onions beautifully.
This is the kind of burger you make when you want people to pause mid-bite and look at you. It feels restaurant-level, but it’s totally doable at home. I’ll show you all my best tips for nailing this burger on the first try. Mountain air not included, but adds a nice touch if you happen to be close.
Bison Burgers Recipe Ingredients
Here's what you need to make these fab burgers:
- Ground bison: Can also use lean ground beef. I recommend grass-fed to mimic the leanness of bison. Extra lean beef works well with brie -- otherwise it gets a little greasy up in there.
- Sea salt & black pepper
- Worcestershire sauce: I love adding a splash to my burger meat. It's a little secret umami weapon.
- Avocado oil mayo: I buy the Primal Kitchen or Chosen brand at Costco so I don't have to donate my first born at the grocery store to get it.
- Dijon mustard: Whatever kind you have is great. Whole grain mustard works well here, too. I don't recommend using yellow mustard.
- Pure maple syrup: No pancake syrup, plssss.
- Bacon: Pre-cooked slices are fine here!
- Onion: I like sweet yellow onions for this burger. You can use white or red, too, if you have it.
- Brie cheese: An 8-oz wheel works perfectly for this recipe.
- Burger buns: Or not! Honestly one of my favorite hacks is making a salad out of a burger. More on this below.
How to Make The Perfect Bison Burger
- Season the ground meat with salt, pepper, and Worcestershire, then form them into patties.
- Preheat your BBQ grill or smoker.
- Mix the mayo, dijon, maple syrup, and salt for the aioli.
- Cook the bacon, if needed.
- Toss the burgers on the grill.
- Slice the onions and cook them in a skillet in the bacon drippings or any kind of fat/oil you prefer.
- Slice the brie and top each nearly-finished burger with a couple of slices. Let it get melty.
- Assemble burgers with plenty of aioli, onions, and bacon.
Bison Burger Recipe Variations
Use your smoker: If you have a smoker or a pellet grill, I highly recommend smoking your burger patties. Cook them at 225F for 40-45 min (gives you plenty of time to prep the rest of your toppings!)
Make a burger salad: Instead of using buns, take your cheese-topped burger, chop it into chunks and put it on a bed of salad greens along with some chopped grilled onions, bacon crumbles, and a drizzle of aioli. You're welcome.
Swap out the cheese: Another creamy, buttery cheese would work well here. I recommend fontina, Swiss, or gruyere.
Tips For Making Bison Burgers
- Make the patties really flat. They'll shrink up a little during cooking -- you don't want to end up with meatballs.
- Make sure you don't leave the brie in the grill too long. I made this mistake and ended up with brie rinds on my patties with the cheese collected at the bottom of my grill.
- Prep ahead: If you want to prep ahead, you can form the patties, cook the bacon, grill the onions, and mix the aioli a day or two in advance. Just store chilled until ready to use.
How to Keep Bison Burgers From Falling Apart
I didn't have an issue with my burgers falling apart, but if you're concerned, make sure your patties are really pressed tightly. Handle them carefully on the grill, too.
Bison Burgers Recipe Serving Suggestions
I highly recommend sweet potato fries to go alongside this burger. I seasoned them simply with salt, pepper, and garlic salt so they wouldn't compete with my burger. The sweetness complimented the bacon and aioli -- perfect match!
You could also serve this with a simple salad. My Sweet Kale Salad or Spring Mix Salad with Berries would be delicious here.
Storing Leftover Bison Burger
Heaven forbid you have leftovers. It happens though. I recommend storing the burgers and their components separately, covered and chilled in the fridge for up to 5 days.
More Delicious Burgers on Perry's Plate
Here are a few more of my favorite burgers!
If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!
Best Bison Burger Recipe
A flavor-packed bison burger with melty brie, smoky bacon, sweet onions, and a maple-Dijon aioli. It's got gourmet vibes, but totally doable at home.
Ingredients
For the burger patties:
- 2 pounds ground bison or beef
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon sea salt
- ½ teaspoon black pepper
For the aioli:
- 1 cup avocado oil mayo
- 2 Tablespoons pure maple syrup
- 2 teaspoons dijon mustard
- ⅛ teaspoon sea salt
For the burgers:
- 8-10 slices cooked bacon
- 1 large yellow onion
- 8 ounces brie cheese
- 6 buns
Instructions
- Preheat your BBQ grill to high heat or turn on your smoker (see notes below for pellet grill/smoker instructions).
- Put the ground meat in a medium bowl. Add the Worcestershire sauce, 1 teaspoon sea salt and ½ teaspoon black pepper. Mix carefully with your hands. Divide the meat into six patties, roughly 5.5 oz each. Set aside.
- Mix the aioli ingredients well in a small bowl. Cover and refrigerate until needed.
- If you need to cook your bacon, do so now. Peel and slice the onion into ¼-inch rings. I like to cook the onions in the bacon drippings, but you can use any typs of cooking oil/fat you prefer in a skillet over medium-high heat until browned on both sides and soft, about 10 minutes. Reduce heat to medium if they darken too quickly.
- Slice the brie into ½-inch planks.
- Put your burger patties on the preheated grill. Cook for about 7-8 minutes on each side until they reach an internal temp of 150-160F.
- Lay a couple slices of brie cheese on each patty and move the burgers to an indirect heat source so the cheese can melt. Don't let them sit too long or you'll lose most of your brie to the depths of your grill.
- Assemble burgers by smearing some aioli on both sides of your buns (toasted if you prefer!), add a burger patty, grilled onions, and a slice or two of bacon.
Notes
Smoker instructions: Smoke the burger patties at 225F for 40-45 min until they reach desired temp. Add cheese at the end.
Nutrition Information
Yield 6 Serving Size 1 burgerAmount Per Serving Calories 996Total Fat 77gSaturated Fat 22gUnsaturated Fat 55gCholesterol 165mgSodium 1046mgCarbohydrates 28gFiber 1gSugar 7gProtein 48g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
