Juicy Bison Burger With Cucumber–Red Onion Slaw

If you’re looking for a showstopping new burger to steal your heart this summer, this bison burger recipe is for you. A generous seasoning of cumin, paprika, garlic powder, and black pepper helps form a flavorful crust as the bison patties are smashed in a cast-iron skillet. After toasting your hamburger buns, you’ll slather them with a lemony mayo imbued with both the zest and juice before piling on a slaw of cucumber ribbons, thinly sliced red onion, and soft herbs.

“Why bison,” you might ask? It’s not only delicious—this burger has some serious nutritional and environmental advantages. Bison meat is packed with protein, iron, and vitamins like B₁₂; and compared to ground beef, it’s typically leaner. Look out for brands like Force of Nature and Great Range Bison, which focus on regenerative, grass-fed meat. You can usually find either frozen or fresh in the ground meat section of most well-stocked grocery stores.

Because of bison’s lower fat content, the cook time is slightly shorter than that of a beef burger. Cooking these smashed bison burgers for two minutes per side typically gets them to peak doneness, just when they’re at their juiciest. When grilling bison burgers of standard thickness, aim for medium-rare to preserve moisture and flavor.

Editor’s note: Change up your toppings with caramelized onions and 15-Minute BBQ Sauce, Dijon mustard and cheddar cheese, or chimichurri stirred into yogurt with avocado.