Pioneer Woman Bison Burger

Pioneer Woman bison burger takes 20 minutes and ground bison, Worcestershire sauce and butter-seared red onion to make a juicy, tender skillet burger with a sweet, savory flavor. This lean one-pan bison burger recipe fits easy weeknight dinners, summer cookouts, game day and Father's Day.

Cook the patties in a skillet over medium heat, not on a blazing hot grill, and pull them at 130 to 135°F. Bison is so lean that going past medium-rare dries it out fast.

Searing the onion rounds in butter first leaves browned bits in the skillet, so the patties pick up that flavor as they cook. Gently shaping each 8-ounce portion without packing it tight keeps the burgers tender, and no egg or breadcrumbs are needed.

Pioneer Woman Bison Burger

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

15

minutes

Calories

749

kcal

Lean bison patties sear golden in butter while the onion rounds turn sweet and browned in the same skillet. Melted cheddar, tangy pickles and BBQ sauce on a toasted bun finish each thick, juicy burger.

Ingredients

• 1 medium red onion, peeled
  

• 2 lb. ground bison
  

• 1 tbsp. Worcestershire sauce
  

• 1 tsp. kosher salt
  

• 3/4 tsp. ground black pepper
  

• 3 tbsp. salted butter
  

• 4 toasted hamburger buns
  

• Optional toppings: sharp cheddar cheese slices, BBQ sauce, dill pickle slices
  

Directions

• Slice the onion: Cut the red onion into 1/2-inch thick round slices and keep the circles intact. Set them aside while you mix the meat.
• Mix the patties: Combine 2 pounds ground bison, 1 tablespoon Worcestershire sauce, 1 teaspoon kosher salt and 3/4 teaspoon black pepper in a large bowl. Mix gently but thoroughly, then divide into four 8-ounce portions and pat each into a ball.
• Shape the burgers: Press each ball into a patty about 1 inch thick. Keep the shaping loose, since packing the meat too tightly makes the burgers tough.
• Sear the onions: Heat a large cast-iron skillet over medium heat, add 2 tablespoons butter and swirl to coat the pan. Cook the onion slices for 3 minutes on each side until golden brown, then set them aside.
• Cook the bison: Add the remaining 1 tablespoon butter to the skillet and sear the patties for about 5 minutes until golden. Flip and cook 3 to 4 minutes more, until the internal temperature reaches 130 to 135°F for medium-rare.
• Melt the cheese: If you want cheese, lay the sharp cheddar slices on the patties during the last minute of cooking. Then cover the skillet so the cheese melts.
• Build and serve: Set each patty on a toasted hamburger bun and top with the seared red onion, dill pickle slices and BBQ sauce. Serve the burgers right away while they're hot and juicy.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, ThermoPro instant-read thermometer, Pyrex 3-piece glass mixing bowl set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I cook bison burgers on the grill instead?

You can, but keep the heat at medium and watch them closely. Bison is so lean that a very hot grill dries it out quickly, so the skillet is the safer way to get a juicy burger.

Can I swap the bison for ground beef?

Yes, ground beef works in the same quantity with the same seasoning. Beef has more fat, so the patties may cook a little differently, and you can cook it to your preferred doneness.

How long do leftover bison burgers keep?

Store cooked patties in an airtight container in the fridge for up to 3 days. Reheat them gently in a skillet over low heat so they don't dry out, and add fresh toppings on a toasted bun.

Can I make the patties ahead of time?

Yes, mix and shape the patties, then cover them and refrigerate until you're ready to cook. Cook them straight from the fridge, and keep the shaping gentle so they stay tender.

How do I know when the burgers are done without overcooking them?

An instant-read thermometer is the easiest way. Pull the patties at 130 to 135°F for medium-rare, since lean bison keeps cooking a little as it rests and dries out if you go further.