# Bison Smash Burger > A lean, intensely flavored take on the smash-burger trend using ground bison for a rich, beefy profile. Quick to cook on a hot griddle or grill-top, these thin, crispy-edged patties pair with a tangy house sauce and toasted brioche for a gourmet weeknight treat. Canonical URL: https://www.topshelf.recipes/recipes/bison-smash-burger ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 21, 2026 Last Updated: September 3, 2026 ## About This Recipe This version of the smash burger leans into bison’s natural advantages: intense, slightly sweet red-meat flavor and low fat. Because ground bison lacks the heavy marbling of chuck, the trick is to make the patty very thin and cook it hard and fast so you get that deeply caramelized, almost nutty crust without prolonged exposure to heat that dries the interior. The recipe’s 4-ounce loose balls, a quick hard smash, and a hot griddle deliver dark, crisp edges and a tender center, while the buttery brioche, melty American or cheddar, and the tangy mayo-ketchup-pickle sauce reintroduce the fats and moisture that make a burger feel indulgent. This is a weeknight-friendly gourmet burger: fast to make, satisfying without being greasy, and forgiving if you’re cooking for a small crowd on a home griddle or a cast-iron pan over high heat. It’s especially good for people who want a big beefy flavor without the heaviness of high-fat beef. Follow the timing, don’t overwork the meat, and eat immediately — the contrast between crisp edges and melty cheese is the point, and it fades if you let the burger sit. ## Recipe Information - Prep Time: 15 minutes - Cook Time: 10 minutes - Total Time: 25 minutes - Servings: 4 - Difficulty: Medium - Category: Grilling ## Ingredients ### Portion and season the bison - 1 lb Ground bison - 1 1/2 tsp Kosher salt - 1 tsp Freshly ground black pepper ### Cook and smash the patties - 1 tbsp High-heat neutral oil (canola or vegetable) - 4 slices American or cheddar cheese ### Prep and toast the buns - 4 each Brioche or potato burger buns - 2 tbsp Unsalted butter (softened, for toasting) ### Make the quick burger sauce - 1/4 cup Mayonnaise (for burger sauce) - 2 tbsp Ketchup (for burger sauce) - 2 tbsp Dill pickle relish (for burger sauce) ## Ingredient Guide ### Ground bison Ground bison is minced meat from American bison (buffalo) that’s leaner than typical ground beef with a slightly sweeter, richer, and more earthy flavor. It’s common in North American cooking but less familiar to cooks who use only beef; because it’s low in fat it cooks faster and can dry out if overcooked. Find it at specialty butchers, grocery stores with a good meat counter, or farmers’ markets. Substitute with lean ground beef or ground venison, and consider adding a bit of fat (butter or oil) or a splash of broth to keep patties juicy. ### Brioche or potato burger buns Brioche is a French enriched bread made with eggs and butter, giving it a soft, tender crumb and a slightly sweet, buttery flavor; potato buns are enriched rolls made with potato flour or mashed potato for extra softness and a moist, slightly sweet taste. Both are popular as elevated burger buns but may be less familiar than standard white rolls. You can buy them at bakeries, many supermarkets, or bake from packaged mixes. Good substitutes include challah or any soft enriched hamburger bun (e.g., King's Hawaiian for sweetness) or a sturdy sesame bun if you need more structure. ### Dill pickle relish Dill pickle relish is a condiment of finely chopped dill pickles often mixed with vinegar, sugar, and spices; it adds tangy, slightly sweet, and salty crunch to burger sauce and many American condiments. It’s a staple in the U.S. but might be unfamiliar to cooks from cuisines that don’t use relish; you’ll find it in the condiments aisle of supermarkets. Substitute by finely chopping dill pickles (or cornichons) and mixing them with a little pickle brine, or use chopped capers plus a touch of sugar for a similar briny-sweet note. ## Instructions ### 1. Make the quick burger sauce Whisk together the mayonnaise, ketchup, and dill pickle relish in a small bowl until smooth and well combined. Taste and adjust — add a pinch of salt or a splash of pickle juice if you want more tang; refrigerate while you prepare the rest. ### 2. Prep and toast the buns Split the buns and generously butter the cut sides. Heat your griddle or a cast-iron skillet over medium-high heat and toast the buttered sides until golden and slightly crisp, 60–90 seconds; transfer toasted buns to a plate and keep warm. ### 3. Portion and season the bison Divide the ground bison into four loose balls (about 4 oz / 115 g each); avoid packing or overworking the meat. Lightly season the outside of each ball with kosher salt and freshly ground black pepper just before cooking. ### 4. Cook and smash the patties Increase heat to high and brush the hot griddle with the oil. Place a meat ball on the surface and immediately use a sturdy spatula (or a heavy-duty burger press) to smash it flat into a thin patty; hold pressure for 10–15 seconds. Cook undisturbed until edges are deeply browned, about 2–3 minutes, flip, top each patty with a cheese slice, and cook another 30–60 seconds until cheese melts. ### 5. Assemble and serve Spread a generous layer of the burger sauce on the bottom bun, add the cheeseburger patty, then the top bun. Serve immediately while patties are hot and edges are crispy; these burgers are best eaten right away for maximum crunch and juiciness. ## Nutrition Estimated nutrition per serving (1 burger): - Calories: 712 kcal - Protein: 31.1 g - Carbohydrates: 40.6 g - Fat: 46.2 g - Saturated Fat: 16.4 g - Trans Fat: 0.2 g - Fiber: 1.7 g - Sugar: 19.6 g - Added Sugars: 0 g - Cholesterol: 86 mg - Sodium: 1484 mg - Potassium: 557 mg - Calcium: 287 mg - Iron: 5 mg - Vitamin D: 0 mcg ## Tips ### Handle meat loosely Form each portion gently into a loose ball and avoid compacting; less handling keeps the interior tender and prevents toughness. ### Start with a screaming hot surface Heat your griddle or skillet until smoking just slightly before adding oil and the meat so the patty sears instantly and develops deep browning. ### Smash hard and fast Press firmly for 10–15 seconds to maximize surface contact and caramelization; use a heavy, flat spatula and hold steady for consistent thickness. ### Season at the last minute Salt the outside of each ball just before cooking so salt doesn’t draw moisture out of the meat prematurely. ### Toast buns in butter Butter and toast the buns until golden to add richness and a moisture barrier that keeps the bottom bun from sogging during assembly. ## Variations and Substitutions ### Bison-beef blend Mix equal parts ground bison and 80/20 ground chuck for more fat and juiciness while preserving bison’s distinct flavor. ### Spicy chipotle sauce Stir 1 teaspoon chipotle in adobo into the mayo-ketchup sauce for smoky heat that complements bison’s richness. ### Cheese swap Use thin slices of smoked gouda or pepper jack instead of American for a more assertive melting cheese profile. ### Vegetarian alternative Swap the patties for thin, smashed portobello caps brushed with oil and seasoned the same way, finishing with the same sauce and cheese for a meaty texture. ## Notes This recipe highlights bison's rich, lean flavor while using the smash technique to maximize crust and juiciness. It shines for backyard cookouts or quick dinners when you want a restaurant-style burger at home. ### Storage and Make-Ahead Leftover cooked patties are best eaten the day they’re made, but you can refrigerate assembled burgers wrapped tightly for up to 24 hours; expect loss of crispness. Store the sauce separately in an airtight container in the fridge for up to 5 days. To reheat, warm patties quickly in a very hot skillet for 60–90 seconds per side to revive the crust and briefly toast the buns again; avoid microwaving, which makes them soggy. ### Serving Suggestions Keep the plating simple so the burger shines: serve with hand-cut fries or twice-cooked potato wedges and a small pile of crisp dill pickles or vinegary slaw to cut the richness. For drinks, a citrusy IPA or a dry, medium-bodied red like a young Zinfandel pairs nicely; for non-alcoholic, a classic cola or sparkling iced tea balances the savory flavors. Serve immediately so guests get the contrast of crispy edges and molten cheese. ## Frequently Asked Questions ### Is ground bison safe to eat rare or medium-rare? USDA recommends cooking all ground meats to 160°F for safety because grinding distributes bacteria through the meat; if you choose to cook to lower temps you accept increased risk. For this smash technique and bison’s leanness, cooking to at least medium (about 160°F) ensures safety and helps prevent the thin patty from drying out excessively. ### Can I make the patties ahead of time or freeze them? Yes — portion the loose balls and flash-freeze them on a tray, then transfer to a zip-top bag; smash them from frozen onto a hot griddle and give them an extra few seconds per side. Raw patties can also be formed and refrigerated for up to 24 hours, but avoid pressing them flat until right before cooking. ### Why doesn’t this recipe use any binder or egg? Smash burgers rely on quick, high-heat contact and minimal handling rather than binders; adding egg or breadcrumbs changes texture and prevents the thin patty from getting the characteristic crispy edges. ### My patties stick to the spatula — how do I prevent that? Use a very hot, well-oiled surface and a sturdy, flat spatula; scrape under the edge once a deep crust forms and use a quick, confident flip. A thin metal spatula works better than a flimsy one for releasing edges. ### Can I double-stack patties for a taller burger? Yes, stacking two thin smashed patties with cheese between them is a classic way to get more meat and melty cheese while preserving quick cook time; just toast the buns well to support the extra weight. ## Related Recipes and Guides - [Quinoa and Black Bean Salad](https://www.topshelf.recipes/recipes/quinoa-black-bean-salad) - [Perfect Juicy Grilled Chicken Breasts (No Drying, 15 Minute Method)](https://www.topshelf.recipes/recipes/perfect-juicy-grilled-chicken-breasts-15-minute-method) - [Maple Mustard Glazed Grilled Chicken Thighs (Sweet Savory Weeknight BBQ)](https://www.topshelf.recipes/recipes/maple-mustard-glazed-grilled-chicken-thighs) - [Small Grill Alternatives to Beer-Can Whole Chicken: Spatchcock and Two-Zone Roast on the Grill](https://www.topshelf.recipes/recipes/small-grill-spatchcock-two-zone-roast) - [Labor Day Grilled Lobster Rolls with Charred Scallion Brown Butter & Lemon‑Herb Aioli](https://www.topshelf.recipes/recipes/labour-day-grilled-lobster-rolls-charred-scallion-brown-butter-lemon-herb-aioli) - [Spicy Grilled Shrimp Skewers with Garlic Lime Marinade](https://www.topshelf.recipes/recipes/spicy-grilled-shrimp-skewers-garlic-lime-marinade) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Shakerless Cocktails for Backyard Grilling](https://www.topshelf.recipes/articles/shakerless-cocktails-backyard-grilling) - [Lean Labor Day Grilling Menu](https://www.topshelf.recipes/articles/lean-labor-day-grilling-menu)