California-Style Bison Burger

by Heidi Published: Jun 13, 2016 Updated: Aug 30, 2018

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Lean, natural ground bison with a simple seasoning of kosher salt and pepper creates a nearly guilt-free burger dressed with fresh, California-style toppings.

This year I’m happy to share recipes created as a Kroger blogging ambassador, where I am featuring all sorts of products from Kroger grocery stores for my family, and for yours, including this amazingly simple, totally delicious, Bison Burger.

Okay. I know what you’re thinking. “Bison? I’ve never tried bison.” “Isn’t bison game-ey tasting?” “But how can I eat a buffalo?” “It sounds way too exotic for me.”

Over the years I may have had some of the same thoughts. But in recent years I’ve discovered that using grass-fed bison for grilling burgers is a GREAT idea.

And here’s why…

With the popularity of diet movements like the Paleo diet, grass-fed bison has become more common, and more in-demand, than ever before.

Now, I’m not a Paleo diet follower, but I do appreciate a lean burger that still has good flavor. And bison meat is a great resource for that.

Bison are raised on ranches or farms where they graze on grass, so their meat tends to be leaner, and with less cholesterol and more heart-healthy omega-3s. The National Bison Association promotes that each 3.5 ounces cooked bison supplies only 2.4 grams of fat and just 143 calories.

That adds up to a pretty healthy, nearly guilt-free burger, and one that’s easily accessible in the grocery store.

I get my ground bison meat in the meat aisle at my local Kroger (Smith’s Marketplace), right alongside the other meats, making it an easy choice to make. The Simple Truth line delivers products that are minimally processed, minus the use of added hormones or the use of antibiotics in any of their meats, and all Simple Truth meats are fed a 100% vegetarian diet.

About the recipe

Like all burgers, I find the least amount of handling creates the best burger flavor. And simple flavors for this burger are best.

With this brand of ground bison, I’ve found no reason to add anything else to the burger to flavor it other that salt and pepper. So you can put away your panko crumbs, egg yolks and Worcestershire sauce. We’re having burgers tonight friends, not meatloaf.

Because the meat is 85% lean, the right cooking time is important. Just like other meats, bison cooking standards are 160 degree internal temperature. That DOES NOT mean you have to cook it to a charred, well-done burger puck. A few minutes on each side on a hot grill will keep your burgers meaty and juicy. Delish.

I was inspired to keep with the healthy flavors by making this burger California-style. And what’s more California-style than avocado, fresh tomato and sprouts?!!

Ketchup, mayo and even my beloved pickles are shelved in favor of spicy Dijon mustard, leafy green lettuce and a few thick slices of onion.

If you want to make this true California-style, go In-n-Out-style and make it “protein-style” and leave out the bun and wrap yours in an extra large leaf of red leaf lettuce instead.

And don’t forget the cheese! A slice of creamy Havarti adds the perfect mellow, melty cheesiness every burger needs.

If you try this recipe, please let me know! Leave a comment below, or take a photo and tag it on Instagram with #foodiecrusheats.

5 from 3 votes