Mini Gochujang Bison Burgers with Kimchi Mayo & Rainbow Slaw

Prep Time: 10 minutes  |  Cook Time: 4-6 minutes  |  Total Time: 14-16 minutes  | Serves: 4 mini burgers
Our mini bison burgers are small but mighty! Grilled to perfection and topped with a tart coleslaw and tangy kimchi mayo, these tasty morsels are perfect for entertaining.

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  • Combine ingredients for the coleslaw in a large bowl. Cover and refrigerate until ready to assemble burgers.
  • In a medium-sized bowl, add all ingredients for the burgers, lightly mixing until just combined. Form into four small patties. PRO TIP: Place on a parchment-lined cookie sheet in the freezer for 10 minutes while the grill preheats to be able to transfer them onto the grill easier!
  • Preheat grill to high heat (between 450-475°F). Ensure the grill preheats for at least 10 minutes so the burgers don’t stick. Grill over direct heat for 2-3 minutes per side.
  • While the burgers are resting for a few minutes, combine the kimchi and mayo.
  • To assemble, toast buns and spread some of the mayo on both sides. Add one of the patties and as much of the coleslaw as you can fit on top! Finish with the top of the bun, and you’ve got the perfect summertime hand-held treat!

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Mini Gochujang Bison Burgers with Kimchi Mayo & Rainbow Slaw


226g (8oz) lean ground Noble Premium Bison
1 green onion, finely minced
1 tsp (5ml) fresh ginger, grated
1 tsp (5ml) toasted sesame oil
1 tsp (5ml) gochugaru paste
1 clove garlic, finely minced
1/4 cup (60ml) seasoned panko bread crumbs
1 tsp (5ml) tamari
1 egg

For the slaw:

1 mini sweet red pepper, thinly sliced
1 mini sweet yellow pepper, thinly sliced
1 mini sweet orange pepper, thinly sliced
1/4 cup (60ml) thinly sliced cucumber
Half a small red onion, thinly sliced
1/4 cup (60ml) fresh cilantro, chopped
Juice of one lime
1 tsp (5ml) honey
1 tsp (5ml) toasted sesame oil
Salt and pepper to taste

For the mayo:

2 tbsp (30ml) kimchi, finely chopped
1/4 cup (60ml) mayo
Sesame seed mini slider buns, for serving

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