If you’re tired of the same old beef burgers and craving something with a little more personality, let me introduce you to the Buffalo Bison Burger. Picture this: tender, slightly gamey bison meat kissed with fiery Buffalo sauce and crowned with creamy blue cheese, all nestled in a buttery brioche bun. It’s like your favorite Buffalo wings decided to crash a backyard barbecue—and trust me, it’s a party you don’t want to miss.
Bison is the unsung hero of the burger world—leaner than beef but packed with deep, rich flavor. And when you pair it with the tangy punch of Buffalo sauce and the bold funk of blue cheese? Well, let’s just say your taste buds are in for a wild ride. Whether you’re firing up the grill for a summer cookout or just looking to spice up a weeknight dinner, this burger delivers big on flavor without the guilt.
If you're looking for the perfect Buffalo Bison Burger, you're in the right place. Whether you love Burgers or want to explore our Drinks collection, we've got you covered.
Why This Recipe Works
- Leaner, meaner, and tastier: Bison brings all the beefy goodness with less fat and more protein.
- A flavor symphony: The heat from the Buffalo sauce dances with the creamy blue cheese, while crisp celery adds the perfect crunch.
- Easy enough for a weeknight, impressive enough for guests: No fancy techniques here—just straightforward, juicy results every time.
The Story Behind the Sauce
Bison isn’t just delicious—it’s a piece of American history. Long before beef burgers dominated backyard grills, bison was a staple for Indigenous cultures. This recipe pays homage to that heritage while giving it a modern, spicy twist.
Essential Ingredients & Tools
For the Patties
- 1.5 lbs (680g) ground bison (90-93% lean—trust me, the leaner cut keeps it juicy without the grease)
- 1/4 cup panko breadcrumbs (the secret to keeping these burgers moist)
- 2 tbsp milk (combines with the panko to create a magic moisture-locking paste)
- 1 tbsp Worcestershire sauce (for that deep, savory umami kick)
- 1 tsp garlic powder (because what’s a burger without garlic?)
- 1 tsp onion powder (adds a subtle sweetness)
- 1 tsp kosher salt (don’t skimp—seasoning is key)
- 1/2 tsp black pepper (freshly ground, please)
- 1 tbsp vegetable oil (for that perfect sear)
For the Buffalo Sauce & Toppings
- 1/3 cup Frank’s RedHot sauce (the OG Buffalo sauce—don’t mess with perfection)
- 3 tbsp unsalted butter (melted, to tame the heat and add richness)
- 3/4 cup crumbled blue cheese (go for a good one, like Maytag—it’s worth it)
- 2 ribs celery (thinly sliced, for that classic Buffalo crunch)
- 1 large carrot (julienned, if you’re feeling fancy)
- 4 brioche buns (soft, slightly sweet, and sturdy enough to hold up to the juiciness)
Tools You’ll Need
- A big mixing bowl (for bringing it all together)
- A grill or cast-iron skillet (either works—just get it hot)
- Instant-read thermometer (because guessing leads to dry burgers)
- Spatula & tongs (for flipping with confidence)
- Pastry brush (for that light coat of oil)
Serves: 4 | Prep: 15 min | Cook: 10 min | Total: 25 min
How to Make Buffalo Bison Burger
- Make the Panade: In a large bowl, mix the 1/4 cup panko breadcrumbs and 2 tbsp milk until it forms a paste. Let it sit for a few minutes—this is your insurance policy against dry burgers. Bison is lean, so this step is non-negotiable.
- Gently Mix the Patty Ingredients: Add the 1.5 lbs ground bison, 1 tbsp Worcestershire sauce, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, and 1/2 tsp black pepper to the panade. Use your hands or a fork to mix just until combined—think of it like folding batter, not kneading dough. Overmixing is the enemy of tender burgers.
- Shape and Dimple the Patties: Divide the mixture into 4 equal portions (about 6 oz each). Roll them into balls, then flatten into 3/4-inch thick discs. Press a thumbprint into the center of each patty—this keeps them from puffing up like a balloon on the grill.
- Chill for Firmness: Pop the patties on a parchment-lined tray and refrigerate for 15–20 minutes. This firms them up so they hold their shape when cooking.
- Make the Buffalo Sauce: Whisk together the 1/3 cup Frank’s RedHot sauce and 3 tbsp melted unsalted butter until smooth. If you’re sensitive to heat, add more butter—up to 5 tbsp. The butter rounds out the spice and adds a silky richness.
- Sear to Perfection: Heat your grill or skillet to medium-high (375–400°F). Brush the patties lightly with 1 tbsp vegetable oil, then sear for 3–4 minutes per side. Flip them only once—no pressing down! That’s burger juice you’re saving, not squeezing out.
- Glaze and Cheese: After flipping, brush the cooked side with Buffalo sauce. In the last 30 seconds, top each patty with 3/4 cup crumbled blue cheese and cover the grill or skillet briefly to let it soften.
- Toast the Buns: While the patties rest, grill the 4 brioche buns cut-side down for 30–60 seconds until golden. Toasting adds crunch and keeps them from getting soggy.
- Rest and Assemble: Let the patties rest for 3 minutes—this lets the juices redistribute so every bite is juicy. Stack them on the buns with 2 ribs celery, 1 large carrot, and an extra drizzle of Buffalo sauce.
Pro Technique
The Maillard Reaction: That beautiful, caramelized crust on your burger? It’s all about high heat and a dry surface. Pat your patties dry before oiling, and don’t overcrowd the grill—give them space to sear properly.
The One-Flip Rule: Flip your burger only once. If it sticks, it’s not ready. Wait until it releases easily (about 3 minutes), then use a wide spatula to flip with confidence.
Cheese Melting Science: Blue cheese won’t melt like cheddar—it’s drier and crumblier. Add it at the end and cover briefly to let it soften without turning greasy.
Chef’s Wisdom
Don’t Overmix: Treat your burger meat like a delicate muffin batter—mix just until combined. Streaks of seasoning are fine. Overmixing makes tough, dense burgers.
Why the Dimple Works: Without it, burgers contract into domes as they cook. The thumbprint keeps them flat and even, perfect for stacking toppings.
Temperature Matters: Bison cooks fast and is best at 140°F (medium). Use a thermometer—anything past that risks dryness.
Storage & Freshness Guide
Raw Patties: Shape them, layer between parchment, and refrigerate for up to 24 hours or freeze for 2 months. Thaw overnight before cooking.
Leftovers: Store cooked burgers in an airtight container with a damp paper towel. Reheat gently in a 300°F oven—microwaving will turn them into hockey pucks.
Food Safety: Bison is lean but still needs proper handling. Keep it below 40°F until cooking, and eat leftovers within 3 days.
Nutrition Profile
Bison is a nutrient powerhouse—more iron and B12 than beef. Here’s the breakdown per serving:
- Calories: 650
- Protein: 42g
- Carbs: 45g
- Fat: 32g
- Fiber: 2g
Ingredient Variations and Their Impact
- Ground Turkey: Swap bison for 93% lean turkey for a lighter option. Add 1 tbsp olive oil to keep it moist.
- Beef Blend: Use 85% lean beef for a juicier, more traditional burger. Skip the panade—the extra fat does the work.
- Gorgonzola Cheese: Milder than blue cheese, it melts slightly better. Drizzle with honey for a sweet-spicy twist.
- Portobello Bun: Grill large portobello caps (gills removed) for a low-carb option. Brush with garlic butter for extra flavor.
- Vegan Version: Use plant-based ground “meat” and vegan butter. Add 1 tsp liquid smoke for that charred taste.
Perfect Pairings
Complementary Dishes
- Sweet Potato Fries: Their natural sweetness balances the spicy Buffalo sauce. Toss with rosemary and sea salt for an aromatic twist.
- Grilled Corn Salad: Charred kernels with lime and cilantro add brightness against the rich burger.
Drinks
- Crisp Lager: The carbonation cuts through the fat, while mild hops don’t overpower the blue cheese. Try a pilsner or kölsch.
- Sparkling Lemonade: For a non-alcoholic option, the acidity refreshes the palate between bites.
Something Sweet
- Apple Crisp: Warm cinnamon-spiced apples contrast the heat. Serve with Vanilla Ice Cream for temperature play.
- Dark Chocolate Bark: A few squares of 70% cocoa provide a bitter finish that complements the blue cheese.
FAQs
- Can I make these ahead?
Yes! Shape and refrigerate patties up to 24 hours in advance. - How do I reduce the heat?
Add more butter to the Buffalo sauce—up to 5 tbsp for a milder kick. - Why won’t my blue cheese melt?
Blue cheese softens but doesn’t melt like cheddar. Add it at the end and cover briefly to let it warm through.
Buffalo Bison Burger: A Juicy, Spicy Twist on a Classic
Spice up your burger game with this Buffalo Bison Burger recipe—juicy bison, tangy Buffalo sauce, and creamy blue cheese. Fire up the grill and dig in!
Ingredients
For the Patties
-
1.5 lbs ground bison (680g)
-
1/4 cup panko breadcrumbs
-
2 tbsp milk
-
1 tbsp Worcestershire sauce
-
1 tsp garlic powder
-
1 tsp onion powder
-
1 tsp kosher salt
-
1/2 tsp black pepper
-
1 tbsp vegetable oil
For the Buffalo Sauce & Toppings:
-
1/3 cup Frank’s RedHot sauce
-
3 tbsp unsalted butter
-
3/4 cup crumbled blue cheese
-
2 ribs celery
-
1 large carrot
-
4 brioche buns
Instructions
-
In a large bowl, mix 1/4 cup panko breadcrumbs and 2 tbsp milk to form a panade. Let sit 2–3 minutes.01
-
Add 1.5 lbs ground bison, 1 tbsp Worcestershire sauce, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, and 1/2 tsp black pepper. Mix gently until just combined.02
-
Divide into 4 portions, shape into patties, and press a dimple into each center.03
-
Chill patties for 15–20 minutes.04
-
Whisk 1/3 cup Frank’s RedHot sauce and 3 tbsp melted unsalted butter for the Buffalo sauce.05
-
Heat grill or skillet to medium-high. Brush patties with 1 tbsp vegetable oil and sear 3–4 minutes per side.06
-
After flipping, brush cooked side with Buffalo sauce. Top with 3/4 cup crumbled blue cheese in the last 30 seconds.07
-
Toast 4 brioche buns cut-side down for 30–60 seconds.08
-
Let patties rest 3 minutes, then assemble with 2 ribs celery, 1 large carrot, and extra sauce.09
Not what you're looking for?
