If you have extra mushrooms after making the lasagna mentioned above, this bison burger recipe is a terrific way to use them. These burgers are piled with mushrooms and onions that are sautéed until very soft and flavorful. The combination creates a rich topping that pairs perfectly with lean bison patties, producing juicy, savory burgers that don’t need melted cheese to shine.
Bison is naturally leaner than most ground beef, yet it retains a robust, meaty flavor. It’s often easier to find pasture-raised, hormone- and antibiotic-free bison than comparable beef, and many shoppers appreciate its clean profile and high-quality sourcing. If you prefer beef or can’t find bison, use extra-lean ground beef and add a small amount of finely chopped mushrooms plus a splash of Worcestershire sauce to boost flavor and moisture.
The technique used here—searing the patties in a very hot skillet and finishing them briefly in a cooler oven—gives you a deeply browned crust while keeping the interior tender and pink without overcooking. These patties take a few extra minutes compared with a simple pan-fried burger, but the result is worth the effort. Serve with the sautéed mushroom-and-onion mixture, a thick tomato slice, and your favorite condiments for a hearty meal.
Juicy Bison Burgers with Mushroom & Onions
Serves 4
Prep Time: 5 minutes; Total Time: 25 minutes
Sear the patties over high heat for a caramelized crust, then finish them in the oven to ensure even doneness. Top with a savory sauté of mushrooms and onions. I like A‑1 sauce and a thick tomato slice; other favorites include barbecue sauce, pickles, or banana peppers.
Recipe adapted from Best Darn Food Ever. Technique adapted from Cook’s Illustrated.
Ingredients
- 1 pound ground bison or lean ground beef
- 1 tablespoon Worcestershire sauce
- Salt and black pepper, to taste
- 1 tablespoon plus 1 teaspoon olive oil
- 1 medium onion, sliced
- 5 ounces crimini mushrooms, sliced
- 4 whole wheat English muffins, split and toasted
- Lettuce, tomato, and additional condiments of your choice (steak sauce, pickles, banana peppers, etc.)
Preparation
- Preheat the oven to 300°F.
- In a bowl, combine the ground bison and Worcestershire sauce. Gently form into four even patties, about 3/4‑inch thick. Season both sides with salt and pepper.
- Heat 1 teaspoon of olive oil in a large skillet (preferably cast iron) over high heat. When the oil begins to shimmer and is nearly smoking, add the patties. Cook without moving for about 2 minutes, until a browned crust forms. Flip and sear the second side for another 2 minutes.
- Transfer the seared patties to a baking sheet and finish in the oven for 4–8 minutes for medium‑rare, or until they reach your preferred degree of doneness. Remove from the oven and let rest for 5 minutes to retain juices.
- While the patties rest, heat 1 tablespoon of olive oil in a second skillet over medium‑high heat. Add the sliced onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and golden, about 8 minutes. Add the mushrooms and continue cooking until they release their moisture and become tender, about 5 minutes more. Adjust seasoning to taste.
- To assemble, place a lettuce leaf and a thick slice of tomato on the bottom half of each toasted English muffin. Top with a bison patty and a quarter of the mushroom‑onion mixture. Add any additional condiments you like, then crown with the top muffin half and serve immediately.
Tips & Variations:
- If using extra‑lean ground beef, add a little extra Worcestershire and finely chopped mushrooms to the meat for added moisture and flavor.
- For a cheesier option, add a slice of your favorite cheese to the patties during the last minute in the oven and return to the oven briefly to melt.
- Try different buns—brioche, potato rolls, or sturdy whole grain buns each offer a distinct texture and flavor.
- To speed prep, slice onions and mushrooms ahead and keep refrigerated for up to 24 hours; cook just before serving.
Serving & Storage: These burgers pair well with a simple green salad, roasted potatoes, or sweet potato fries. Leftovers can be refrigerated for up to 3 days; reheat gently in a low oven to preserve juiciness. The mushroom‑onion topping can be stored separately for up to 3 days and reheats well in a skillet.
Approx. 392 calories, 13.5 grams fat, 31.5 grams carbohydrates, 5 grams fiber, 37 grams protein. 10 Points+.