These juicy bison burgers with a honey mustard aioli are a staple in our house during the summer grilling months. Being married to a rancher, there’s no shortage of different types of protein to cook and try, and our family is big fans of these burgers.
If you’ve never had ground bison before, the common thought is that it can be dry. But not with my recipe! I mix the meat with spices, mustard, and shallot, plus top it with a creamy aioli that makes every bite restaurant-quality. Serve alongside my jalapeno popper pasta salad or sun-dried tomato pasta salad for an extra-delicious menu.
Tips for Busy Cooks
If you want to get ahead on dinner prep, make the honey mustard aioli in advance and store it in the fridge. Shape the bison burger patties and place them on a plate. Cover with plastic wrap and keep in the fridge until you are ready to cook.
Why you’ll love this recipe
- A juicy burger that’s also lean. That’s why my family loves ground bison. It’s a lean, flavorful protein that stays nice and moist after cooking.
- Homemade aioli that’s both tangy and sweet. It’s creamy, tangy, and bright in each bite, perfect for pairing with a rich, smoky burger.
- An easy twist on the classic burger. Swapping ground beef for bison is simple, leaner, and elevated, plus deep in flavor too.
What is ground bison?
If you’ve never had bison before, it’s a little different than classic ground beef in that it’s leaner and has a more intense and rich flavor.
My biggest piece of advice, as someone who has been making bison burgers for years, is to watch the cooking time and avoid overcooking the burgers. They can dry out quickly, but if you cook them just right, I find they are usually more flavorful than classic beef burgers.
Key Ingredient Notes
Bison burgers:
- Ground bison is the star of this burger recipe, offering a rich, slightly sweet flavor that’s leaner than traditional beef. Because bison is naturally lower in fat, it cooks faster and can dry out more easily if overcooked. For the juiciest burgers, aim for medium-rare to medium doneness and avoid pressing the patties while cooking. When shopping, look for bright red meat with minimal liquid in the package. Grass-fed bison is common and adds even more depth of flavor.
- Dijon mustard adds tangy depth and helps enhance the savory flavor of the bison without overpowering it. It also contributes a little moisture to the burger mixture, which is especially helpful with lean meats like bison. Choose a smooth, high-quality Dijon for the best flavor balance.
- Worcestershire sauce brings umami richness and a subtle smoky-sweet complexity that complements bison beautifully.
- Finely minced shallot or red onion adds a mild sharpness and aromatic flavor to the patties. Shallots are slightly sweeter and more delicate, while red onions provide a bolder bite. Be sure to mince them very finely so they blend evenly into the meat and don’t create large chunks that can cause the burgers to fall apart.
- Finely chopped fresh parsley adds brightness and a touch of freshness that balances the rich, savory flavors in the burgers. Flat-leaf parsley tends to have the best flavor and texture for cooking. Chop it finely so it distributes evenly throughout the patties.
- Seasonings – I like to season the burgers with garlic and onion powders, smoked paprika, salt, and pepper. You can use any spice combination you like.
- Avocado oil is ideal for cooking bison burgers because it has a high smoke point and neutral flavor. It helps create a flavorful crust on the outside of the patties without burning. You can also use another high-heat oil, like canola or grapeseed oil, if needed.
Honey mustard aioli:
- Mayonnaise creates the creamy, rich base for the aioli and helps bring all the flavors together. Full-fat mayonnaise provides the best texture and flavor, giving the sauce a smooth, velvety consistency that pairs perfectly with bison burgers. For the best taste, use a high-quality mayonnaise made with simple ingredients.
- Dijon mustard adds tanginess and depth while helping balance the richness of the mayonnaise. It also gives the aioli a subtle sharpness that complements the savory burger flavors beautifully. Smooth Dijon works best for a creamy, cohesive sauce.
- Honey adds a touch of sweetness that balances the acidity from the lemon juice and the sharpness of the garlic and mustard. It helps round out the flavor profile without making the aioli overly sweet. Mild honey varieties, like clover honey, work especially well here.
- Fresh lemon juice brightens the aioli and adds a clean, fresh acidity that keeps the sauce from feeling too heavy. Freshly squeezed juice is strongly recommended since bottled lemon juice can taste harsh or muted. Add lemon juice gradually and adjust to taste for the perfect balance.
- Fresh garlic gives the aioli its signature bold, savory flavor. Since raw garlic can become overpowering quickly, one small clove is usually enough to add noticeable flavor without overwhelming the sauce. For a milder garlic flavor, grate the garlic finely or let the aioli rest for a few minutes before serving, so the flavors can mellow and blend.
For serving:
- Toasted burger buns – My family loves their buns toasted for a little texture. Use your favorite brand.
- Add any toppings you love on your burger! Lettuce, tomato, red onion, pickles, or your favorite toppings such as cheese, caramelized onions, etc.
How to make bison burgers
Toast the burger buns while you’re grilling burgers.
Whisk together the mayonnaise, Dijon mustard, honey, lemon juice, grated garlic, and a pinch of salt and pepper in a small bowl until smooth.
Cover and refrigerate the honey mustard aioli while preparing the burgers.
Gently combine the ground bison with Dijon mustard, Worcestershire sauce, minced shallot, parsley, garlic powder, onion powder, smoked paprika, salt, and black pepper in a large bowl. Mix just until combined, being careful not to overwork the meat.
Divide the mixture into four equal portions and shape into patties about ¾ inch thick.
Press a shallow indentation into the center of each patty to help them cook evenly.
Heat a grill pan, skillet, or outdoor grill over medium-high heat and lightly oil the surface. Cook the burgers for about 4 minutes per side, or until they reach medium or medium-rare doneness. Avoid pressing down on the patties during cooking to retain moisture.
Serve the burgers hot on toasted buns with honey mustard aioli and desired toppings.
Expert Tips:
- Avoid overcooking bison to prevent dryness, it’s leaner than ground beef. I highly recommend using a meat thermometer to make sure it’s the correct temperature before resting, 145ºF for medium-rare.
- Mixing the burger ingredients gently helps maintain a tender texture. It also helps the flavors of the spices and aromatics infuse into the meat nicely.
- Make a shallow indentation in the raw burger patty to help it keep its shape. You want to do this when forming the patties, and it’s easiest to use your thumb. This indentation helps the burger not shrink or dome in the center as it cooks.
What to serve with bison burgers
No matter the time of year, almost any side dish is delicious alongside these burgers. Some of the options we always enjoy them with are:
Storage
Store any leftover burgers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop for a couple of minutes until warmed through.
If you want to freeze the bison burgers, the good news is you can freeze them raw or cooked for up to 2 months! When you’re ready to use them, it’s best to allow them to thaw in the fridge overnight.
The honey mustard aioli can be made up to 2 days in advance and stored in the refrigerator. I find it’s great on all different sandwiches and toast too.
FAQs
Yes, it’s very flavorful and when cooked correctly, juicy and delicious!
Generally yes, they are lower in fat and calories, and rich in protein and iron.
If you cook it exactly like beef, you risk overcooking it and drying it out. Be sure to use a kitchen timer, a meat thermometer, and add a little fat to your burgers to help keep them moist.
More easy burger recipes
Juicy Bison Burgers Recipe
Ingredients
Honey Mustard Aioli
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 teaspoon fresh lemon juice
- 1 small clove garlic finely grated
- Salt and black pepper to taste
Bison Burgers
- 1 pound ground bison
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon finely minced shallot or red onion
- 1 tablespoon finely chopped fresh parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon table salt
- ½ teaspoon black pepper
- Avocado oil for cooking
For Serving (Optional)
- Toasted burger buns
- Lettuce tomato, red onion, pickles, or preferred toppings
Instructions
To prepare the honey mustard aioli
- Whisk together the mayonnaise, Dijon mustard, honey, lemon juice, grated garlic, and a pinch of salt and pepper in a small bowl until smooth.
- Cover and refrigerate while preparing the burgers.
To prepare the bison burgers
- In a large mixing bowl, gently combine the ground bison with Dijon mustard, Worcestershire sauce, minced shallot, parsley, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix just until combined, being careful not to overwork the meat.
- Divide the mixture into four equal portions and shape into patties about ¾ inch thick.
- Press a shallow indentation into the center of each patty to help them cook evenly.
- Heat a grill pan, skillet, or outdoor grill over medium-high heat and lightly oil the surface.
- Cook the burgers for about 4 minutes per side, or until they reach medium or medium-rare doneness. Avoid pressing down on the patties during cooking to retain moisture.
- Serve the burgers hot on toasted buns with honey mustard aioli and desired toppings.
Share your thoughts! If you make this please leave a review letting me know how it was!
Notes
– Bison is leaner than beef and cooks more quickly, so avoid overcooking to prevent dryness. Mixing the burger ingredients gently helps maintain a tender texture. Storage:
– Store any leftover burgers in an airtight container it the fridge for up to 3 days.
– Reheat in the microwave or on the stovetop for a couple of minutes until warmed through.
– You can freeze them raw or cooked for up to 2 months. When you’re ready to use them, it’s best to allow them to thaw in the fridge overnight.
– The honey mustard aioli can be made up to 2 days in advance and stored in the refrigerator.
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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