Bison Burgers (often called American buffalo) deliver a rich, clean, beef-adjacent flavor with a naturally lean, high-protein profile. They sear beautifully on a hot grill or cast-iron and pair perfectly with bold seasonings and tangy toppings. We ship them frozen at peak quality so you can go from freezer to grill with confidence. Eat Wild.

• Distinctive & approachable: deep red-meat savor with a clean finish—fantastic on a toasted bun.
• Lean grind: great for cast-iron, flat-top, or charcoal; takes well to spice blends and flavorful sauces.
• Ships frozen on dry ice: arrives rock-solid; thaw safely and cook to a juicy finish.

What’s Included

Ground bison formed into burger patties. See the variant selector for patty count and total weight.

Flavor Pairings & Toppings

• Seasoning ideas: kosher salt, cracked black pepper, garlic, smoked paprika, coriander, chili flake.
• Sauces & toppings: sharp cheddar or blue cheese, caramelized onions, pickles, crispy bacon, pepper relish, chipotle or garlic aioli.
• Buns: brioche or sesame—lightly buttered and toasted for texture.

How to Thaw (Refrigerator Only)

• Keep sealed; place on a rimmed tray to catch drips.
• Allow ~12–24 hours for a pack of patties to thaw in the fridge (34–40°F).
• Once thawed, cook within 48 hours. For exact guidance, use our Storage & Thaw Calculator.

How to Cook (3 Easy Methods)

Food-safety target for ground meats: cook to an internal temperature of 160°F (71°C). Use a fast, accurate thermometer.

1) Cast-Iron / Flat-Top

• Preheat pan until shimmering. Lightly oil the surface (bison is lean).
• Season patties; sear 3–4 minutes per side, flipping once.
• Check 160°F in the center. Rest 3–5 minutes; dress and serve.

2) Charcoal or Gas Grill

• Use a medium-high, well-oiled grate. For extra control, grill two-zone.
• Grill 3–5 minutes per side to 160°F. Avoid pressing—keep juices in.
• Finish over indirect heat if flare-ups occur; rest before plating.

3) Smash-Style (Thin & Crispy Edges)

• On a hot, lightly oiled griddle, place a portioned ball and smash firmly.
• Season; cook 1½–2 minutes, flip, add cheese, and cook to 160°F.
• Stack two thin patties for the perfect bite.

Pro Tips

• Don’t overwork the meat: gentle handling keeps burgers tender.
• Add a touch of fat if desired: brush patties with olive oil or a little beef tallow before searing.
• Dimple the center: a small thumbprint helps prevent doming.

Quality & Safety

• Ships frozen via cold-chain with insulated packaging and dry ice. See Shipping for cut-offs and delivery timing.
• Move to the freezer on arrival or begin a controlled fridge thaw. Review best practices in Meat Safety & Storage.
• Cook to 160°F internal; refrigerate leftovers within 2 hours (≤ 40°F).

Related

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Chef’s note: Because bison is lean, a quick sear over high heat, then a gentle finish to 160°F keeps patties juicy. A thin swipe of aioli on the bun locks in moisture—and tastes amazing.