Bison Mushroom Swiss Burger

Substitute ground venison, elk or antelope meat.


  • 2 pounds ground bison meat (made 5 patties just under 1/2 lb ea.)
  • 1/2 yellow onion, finely diced
  • 1 tablespoon course ground mustard
  • 1 teaspoon soy sauce
  • 1/2 cup breadcrumbs or panko
  • 1 egg
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1/2 teaspoon kosher salt
  • 1 1/2 cup mushrooms, thinly sliced
  • 1 tablespoon butter
  • 1 teaspoon thyme
  • 5 Swiss cheese slices
  • 5 Brioche buns


  1. In a large bowl, mix together ground bison, diced onion, mustard, soy sauce,
    breadcrumbs, egg, garlic powder, black pepper and salt. Using a burger press or
    your hands, shape meat patties to your preferred size. I used a burger press to
    form these patties to be just under 1/2 pound each yielding me 5 bison meat patties.

  2. Place bison patties on a pre-heated grill being sure to turn a few times so not to
    burn. All heat sources are different, so I recommend using a digital thermometer
    if you are uncertain about the internal temperature. I prefer medium-rare burgers
    so look for an internal temperature to be around 145 degrees and 160 degrees for medium.

  3. While your bison burgers are grilling, heat a skillet over medium heat and melt
    butter. Add mushrooms and cook for about 10 minutes until browned. Remove
    from heat. When your burgers are almost done, place a slice of Swiss cheese on
    each one and top with mushrooms. Remove from the grill when cheese is melted.
    Place buns on grill and quickly brown.

Remove and enjoy!

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