Ingredients
Equipment
Method
Build Patties and Reduce Glaze
- In a large bowl, combine the ground bison, salt, pepper, chopped garlic, panko breadcrumbs, and egg. Mix with your hands just until evenly distributed. Stop as soon as you no longer see streaks of egg or dry breadcrumbs.
- Divide the mixture in half and form into two 1/2-pound patties, about 4 inches wide and 1 inch thick. Press a shallow dimple into the center of each patty with your thumb to prevent doming on the grill.
- In a small saucepan over medium heat, combine the bourbon, brown sugar, water, salt, black pepper, and crushed red pepper. Bring to a simmer and cook for 5 to 8 minutes, stirring occasionally, until the glaze coats the back of a spoon.
Grill
- Preheat the grill to medium-high heat. Grill the 1/2-inch onion rounds for 4 to 5 minutes per side until softened and lightly charred. Set aside.
- Place the bison patties on the grill and cook for 3 to 4 minutes per side. Use an instant-read thermometer in the thickest part of the patty to check temperature.
- When the patties hit 120 to 125°F (about 2 to 3 minutes before they're done), generously brush both sides of the burgers AND the grilled onions with the bourbon glaze. Let the glaze caramelize on the surface. Pull the burgers at 130 to 135°F internal for medium-rare to medium.
Assemble and Serve
- Toast the brioche buns cut-side down on the grill for 30 to 60 seconds until golden brown. Spread chipotle mayo on the bottom buns if using.
- Build each burger in this order: bottom bun with chipotle mayo, glazed bison patty, 2 strips of crispy bacon, glazed grilled onion round, top bun. Serve immediately while everything is hot and the glaze is still tacky.
Notes
Pull Bison at 130-135°F: The USDA recommends 160°F for ground meat safety. For bison burgers, that temperature destroys the meat. Bison has so little fat (2-4g per 100g vs 17-20g in 80/20 beef) that anything above 135°F dries the patty into dense, chalky shoe leather. Pull at 130-135°F for medium-rare to medium. Buy ground bison fresh from a trusted source (butcher counter, grass-fed brand) if you plan to cook to lower temps.
Reduce the Bourbon for 5-8 Minutes: Raw bourbon brushed on a burger tastes harsh and chemically. Simmering for 5-8 minutes burns off most of the alcohol while concentrating the caramelized sugar, oak, and vanilla notes that come from barrel aging. Note that simmering does not remove 100% of the alcohol — trace amounts remain.
Don't Overmix the Patty: Combine the bison, breadcrumbs, and egg just until evenly distributed. Overworking lean meat compresses the protein structure and produces dense, dry patties. The mixture should still look loose when you form it.
The Binder Isn't Optional: Standard beef burgers hold together because the fat melts during cooking and binds the protein. Bison does not have enough fat for natural binding, so the panko + egg combination acts as the structural glue. Without them, the patties crumble apart when you flip them.
1/2-Inch Onion Rounds Only: Slicing the onion into 1/2-inch thick rounds (not thin slices or chopped pieces) gives the onion enough mass to soften and sweeten inside while the outside chars. Thinner slices burn before they soften. Thicker slices stay raw in the middle.
Glaze Both Sides AND the Onions: Brushing the bourbon glaze on the patties only is a mistake. Painting the grilled onions with the same glaze creates flavor cohesion across the assembled burger and gives the onions a glossy, sticky finish.
Brioche Holds Up Best: The dense, buttery brioche absorbs the bourbon glaze and bison juices without disintegrating. Standard sesame seed buns work but go soggy faster. Always toast the buns first — the toasted surface adds a barrier that slows liquid absorption.