Juicy ground bison is mixed with diced red onion and jalapeños, formed into patties, then seared in a hot skillet in this flavorful buffalo burger recipe.
Why this recipe works
This buffalo burger recipe highlights ground bison — a lean, flavorful alternative to traditional ground beef. The bison stays juicy when handled gently, while minced red onion, jalapeño, chili powder, and garlic salt add bright, savory, and slightly spicy notes. The patties are formed and cooked without pressing them down, which preserves their natural juices for a tender bite.
Note on terms: in North America, the words “buffalo” and “bison” are often used interchangeably. This recipe uses ground bison (sometimes called buffalo), so you may see it referred to as either a bison burger or a buffalo burger.
Ingredients you will need
All measurements and a printable recipe are provided in the recipe card below. The core ingredients keep this burger simple and focused on the bison’s natural flavor.
Ingredient info and substitution suggestions
PATTY – Ground bison is lean and naturally tasty. Because it contains less fat than ground beef, handle patties gently and avoid pressing them while cooking so they retain moisture. You can find ground bison in many grocery stores near other ground meats.
TOPPINGS – Classic burger toppings work beautifully: mayonnaise, ketchup, mustard or a creamy dressing, plus lettuce, tomato, and red onion (raw or caramelized). Pickles are a natural match. If you want melted cheese, American, Swiss, or pepper jack are all good choices.
How to make buffalo burger
Step-by-step photos below help visualize the process. The recipe card at the bottom contains full measurements and a printable version.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Add the minced red onion and jalapeño and sauté until tender and slightly browned. Remove the vegetables from the skillet, leaving any cooking oil behind for the patties.
- Place 1 pound ground bison in a large mixing bowl. Press it into the bottom and up the sides of the bowl to loosen any air pockets. Season with chili powder and garlic salt to taste.
- Add the cooked red onion and jalapeño to the bison.
- Gently combine the mixture with clean or gloved hands until evenly mixed. Divide into three equal portions and form into patties.
- Use your thumb to make a shallow indent in the center of each patty; this helps them cook evenly and reduces doming.
- If the skillet looks dry, add an extra teaspoon of olive oil. Cook the patties over medium-high heat for about 5 minutes per side, flipping a couple of times until they reach your desired doneness. Avoid pressing the patties while cooking.
Frequently asked questions & expert tips
What internal temperature should ground bison reach?
For food safety, many recommendations suggest cooking ground meats to 160°F measured with an instant-read thermometer in the thickest part of the patty. Some cooks prefer bison slightly less done, similar to beef burgers, but follow food-safety guidance and your comfort level.
How should I store leftovers?
Cool cooked burgers, then store them in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium-low or in short bursts in the microwave until warmed through.
Can I freeze bison patties?
Yes. Form patties, then freeze them flat in a single layer in an airtight container or a zip-top bag for up to 4 months. Thaw overnight in the refrigerator before cooking.
My patties are falling apart — what can I do?
Bison is leaner than beef and the patties can be softer. Chill the shaped patties in the refrigerator for 10–15 minutes before cooking to help them firm up and hold together.
Can I grill these burgers?
Absolutely. Grill over medium-high heat following the same basic approach, taking care not to press the patties while cooking.
Serving suggestions
Top the burger with your favorite condiments: mayonnaise, ketchup, mustard, aioli, or Thousand Island-style dressing. Add lettuce, tomato, raw or caramelized onion, and pickles. If you like heat, finish with a drizzle of buffalo-style sauce. Melted Swiss, American, or pepper jack cheese work well if you prefer cheeseburgers.
Serve with fries, sweet potato fries, or chips for a classic pairing.
More burger recipes
- Smash Burger
- Salmon Burger
- BBQ Bacon Burgers
- Cheeseburger Sliders
- Air Fryer Burgers
- Black Bean Burger
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Buffalo Burger
Bison burger or buffalo burger — whichever name you prefer — this version is juicy, flavorful, and a tasty alternative to a standard ground beef patty.
Servings: 3 burgers | Total time: 25 mins | Calories: 513 per burger
Ingredients
- 1 Tablespoon olive oil
- ½ cup minced red onion
- 1 jalapeño pepper, minced, seeds removed
- 1 pound ground bison
- 1 teaspoon chili powder
- 2 teaspoons garlic salt
- 3 burger buns
Things you’ll need
- Large skillet
- Mixing bowls
- Vinyl or food-safe gloves (optional)
Before you begin
- Ground bison is leaner than ground beef—avoid pressing patties while cooking to keep them juicy.
- Choose toppings and cheese to taste: American, Swiss, or pepper jack are all good options.
Instructions
- Heat olive oil in a skillet over medium-high heat until shimmering. Add the minced red onion and jalapeño and sauté until tender and browned. Remove and reserve.
- Place the ground bison in a large bowl. Press it into the sides and bottom to release air. Season with chili powder and garlic salt to taste.
- Add the cooked onion and jalapeño to the bowl and gently mix until evenly distributed.
- Divide the meat into three equal portions and shape into patties. Make a shallow indent in the center of each patty with your thumb.
- If the skillet is dry, add an extra teaspoon of oil. Cook the patties over medium-high heat for about 5 minutes per side, flipping a couple of times, until they reach your desired doneness.
Expert tips & FAQs
- Chill patties briefly if they feel too soft before cooking to help them hold together.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently.
- To freeze: shape patties and freeze flat in an airtight container for up to 4 months. Thaw before cooking.
- These burgers can be cooked on a grill using the same basic process.
Nutrition (per burger)
Calories: 513 | Carbohydrates: 25 g | Protein: 33 g | Fat: 31 g | Saturated Fat: 11 g | Sodium: 1875 mg
Notes: Recipes on this site are tested using conventional ovens and stovetops. Appliance performance varies; adjust times as needed. For best results, use an oven thermometer if accuracy is important to you.