Best Bison (Buffalo) Burgers, Bar None

Bison (Buffalo) Hamburger

Any one who has made bison burgers knows how dry they can be because the meat is so lean. The health benefits are obvious, but not having any fat can make the meat very dry, especially if it is overcooked. Well, I have a fabulous solution. Just throw some raw portobellos and raw onions into the food processor, saute them until cooked and then stir them into the raw meat.

They not only add moisture and great flavor, they also extend one pound of meat into 4 generous patties. These burgers are so lean that you might want to splurge and add a slice of cheese.


1 medium yellow onion, coarsely chopped
1 large Portobello mushroom, stem trimmed & quartered
1 tablespoon olive oil
1 teaspoon kosher salt or to taste
Fresh black pepper to taste
1 lb. ground bison (buffalo)

Put onion and mushrooms into a food processor
  1. Put onion and mushrooms into a food processor and pulse until finely chopped.  In a medium non-stick skillet over medium high heat, heat oil until hot. Stir in mushroom mixture, salt and pepper. Cook, stirring occasionally, until liquid has evaporated and vegetables begin to brown, 8 to 10 minutes.  Remove to a bowl and cool to warm, about 15 minutes.
  2. Mix bison into mushroom mixture to combine. Shape into four patties.
  3. Burgers can be grilled over hot coals, cooked on a grill pan or skillet on the stove. Cook over high heat until charred and then reduce heat until cooked to desired doneness.

Makes 4 burgers

Recipe adapted from Bon Appetit Magazine.



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