Juicy Bison Burger Recipe

Super juicy Greek bison burger with feta, tzatziki, lettuce, tomato, and red onion on a brioche bun.

These juicy bison burgers come together in about 20 minutes on the grill, skillet, or in the air fryer. Grated onion and a little egg keep the lean meat tender, while feta and oregano add a Greek twist you'll want on repeat all summer long.

5 from 3 votes

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Prep Time 10

Cook Time 10

Total Time 20

Serving servings

Ingredients

1 lb ground bison, look for 90/10
1 tablespoon Dijon mustard
¼ cup finely grated yellow onion, about ½ an onion
1 large egg
1 egg yolk
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon salt, (feta cheese is salty, so I like to only do ½ tsp. If you omit the feta, use 1 teaspoon salt)
½ teaspoon black pepper
½ cup crumbled feta cheese
Optional: 1 cup baby spinach, finely chopped
Toppings: butter lettuce leaves, red onion, toasted buns, tomato, ketchup, or mustard

Instructions

Make the Burger Mixture: Add the ground bison, Dijon mustard, grated onion, egg, oregano, garlic powder, paprika, salt, pepper, and feta to a large mixing bowl. If using spinach, add it here too. Gently mix everything together until just combined. Try not to overmix so the burgers stay tender and juicy.
Shape the Patties: Divide the mixture into 4 equal portions and shape into burger patties about ½-inch thick. Press a small indent into the center of each patty with your thumb to help them cook evenly.
Preheat the Grill or Skillet: Heat a grill, grill pan, or skillet over medium to medium-high heat. Lightly grease with oil or cooking spray so the burgers do not stick.
Cook in Grill or Skillet: Cook about 4 to 5 minutes per side, until the internal temperature reaches 140 to 145°F for medium. Bison is leaner than beef, so avoid overcooking to keep the burgers juicy.
Cook in Air Fryer: Preheat the air fryer to 370°F. Cook the patties about 5 minutes, flip, then cook 2 to 3 minutes more, until they reach 140 to 145°F for medium.
Toast the Buns (Optional): If desired, lightly toast the buns in the skillet or on the grill for 1–2 minutes until golden.
Assemble & Serve: Layer the burgers onto toasted buns with lettuce, tomato, red onion, tzatziki, or ketchup, mustard, or your favorite toppings. Serve warm and enjoy!

Notes

Don't overcook. Bison is much leaner than beef, so pull the burgers at 140 to 145°F for medium. A few degrees past that and they dry out. For food safety, the USDA recommends 160°F for ground meat.

Use a thermometer. Go by internal temp, not the clock. Grills and skillets all run differently, and an instant-read thermometer is the best way to nail doneness on lean meat.

Grated onion is key. Grate the onion rather than dicing it so it melts into the meat and keeps the burgers juicy. It's the same trick I use in my grilled turkey burgers.

Don't overmix. Combine the ingredients just until they come together. Overworking the meat makes the patties dense and tough.

Air fryer method: Preheat to 370°F, cook about 5 minutes, flip, then 2 to 3 minutes more, until they reach 140 to 145°F.

Make it dairy-free: Leave out the feta. The grated onion and egg still keep the patties tender.

Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Freeze cooked patties up to 3 months, wrapped individually with parchment between each.

Nutrition

Course Dinner

Cuisine Greek

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!