Smoky Bison Burgers are the kind of recipe that earns a permanent place in your Memorial Day rotation. Bison brings something beef simply can’t replicate: a deeper, cleaner richness with a natural sweetness that takes on smoke with remarkable grace. Over the steady, even heat of a Summerset grill, each patty develops a dark, crackling crust while the interior stays tender and full of that distinctly earthy flavor that makes this meat worth seeking out.

Smoked paprika and a touch of chipotle season the meat, threading warmth into every bite without overpowering it. A well-built burger is, at its core, a study in balance, and here, smoky depth meets a cooling finish of creamy, herb-laced toppings that pull the whole plate together. Bison runs lean, so the grill’s consistent heat becomes the deciding factor between something forgettable and something extraordinary.

Memorial Day calls for a table worth gathering around. These burgers reward that occasion: set out all your toppings, let the grill do what it does best, and let the aroma draw everyone in from around the yard. The first sizzle as the patties hit the grates signals that the season has officially begun. Serve them stacked high, with your choice of a sharp aged cheese melting over the top and a smoky chipotle spread brushed across a toasted brioche bun. Open skies, good company, and a Summerset running at full heat: this is exactly where a long weekend should begin.

Serves 8

Smoky Bison Burgers Ingredients

  • 4 teaspoons chili powder
  • 2 teaspoons ground coffee
  • 2 teaspoons light brown sugar
  • 4 teaspoons kosher salt, divided
  • 3 pounds ground bison
  • 8 thick-cut peppered bacon slices
  • 8 pepper Jack or smoked Gouda cheese slices
  • ½ cup Stubb’s Original barbecue sauce
  • 8 pretzel hamburger buns, split and toasted
  • ½ cup crispy fried onions
  • 6 tablespoons  jarred candied jalapeños (optional)
  • 2 cups loosely packed arugula

Smoky Bison Burgers Directions

  1. Stir together chili powder, coffee, brown sugar, and 1 1/2 teaspoons salt in a small bowl; set aside.
  2. Stir together the bison and the remaining 1/2 teaspoon of salt in a large bowl until just combined. Divide bison mixture into 4 (6-ounce) portions; shape each portion into a 4-inch-wide patty (about 3/4 inch thick). Sprinkle patties evenly with chili powder mixture (about 2 teaspoons each). Transfer patties to a small baking sheet, and chill while preheating the grill.
  3. Preheat grill to medium (350°F to 400°F). Place a large cast-iron skillet on the grill. (Alternatively, heat a large cast-iron skillet on the stovetop over medium.) Arrange bacon in a single layer in the skillet. Cook, turning occasionally, until rendered and crisp, 10 to 14 minutes. Transfer bacon to a paper towel–lined plate, and set aside. Reserve 1 tablespoon of drippings in the skillet.
  4. Place patties in skillet, spacing at least 1 inch apart. Cook, flipping once, until patties form a deep golden-brown crust on both sides and a meat thermometer inserted into the center of patties registers 120°F, 3 to 4 minutes per side.
  5. Place 1 cheese slice on each patty. Cover the skillet with a baking sheet, and cook just until the cheese is melted, about 30 seconds. Uncover and remove patties from skillet; let rest for 3 minutes.
  6. Spread the barbecue sauce evenly on the cut sides of the buns. Top bottom buns evenly with bison patties, bacon, fried onions, candied jalapeños (if using), and arugula. Sandwich with top buns. Serve immediately.

Taken from foodandwine.com