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Bison Burger Paired with Northern Rhône Syrah

"French Inspired" Bison Burger

Course Main Course
Servings 4
Author adapted from "Around My French Table" by Dorie Greenspan


  • 1 medium red onion, sliced thinly for topping
  • 1-2 tablespoons extra virgin olive oil
  • 1/3 cup oil-packed sun-dried tomatoes, drained and chopped
  • 1/4 cup capers, drained
  • 6 cornichons
  • 1/4 cup fresh tarragon leaves
  • 1/4 cup fresh parsley leaves
  • 1 and 1/2 lb. ground bison
  • salt and pepper
  • Parmesan cheese, shaved thinly with a vegetable peeler for topping
  • 4 whole wheat hamburger buns
  • whole grain French mustard for topping
  • ketchup, if you must for topping


  • Prep your outdoor grill.
  • In a large frying pan add olive oil over medium high heat. Add the red onion slices and sauté for about 5-8 minutes or until soft and just starting to brown. Set aside in a small bowl.
  • In a food processor, add the sun-dried tomatoes, capers, cornichons, tarragon leaves, and parsley leaves. Pulse until mixture is chopped and combined.
  • In a large bowl, add the ground bison and sun-dried tomato mixture. Mix gently with your hands until combined. Shape into 4 burgers about 3/4 of an inch thick.
  • Grill burgers over medium high heat for about 5 minutes per side or until grilled to your preference. (Medium 140 degrees F internal temperature when measured with an instant thermometer.
  • Transfer the burgers to a platter and top with Parmesan cheese. Serve with whole grain French mustard and ketchup.