Wild Spicin’ Bison Burger

Prep Time: 10 minutes  |  Cook Time: 6-8 minutes  |  Total Time: 16-18 minutes
Spring in Canada means foraging for edibles! We love pairing the wild richness of ground bison with locally foraged edibles like spicy garlic mustard and tender beer-battered fiddleheads in this ultimate burger. If you can’t find garlic mustard, feel free to substitute something else with a spicy bite, like arugula or more basil! You can dial up (or down) the heat, but we LOVE it super spicy!

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Preheat your grill to 375 – 400°F  (180 – 205°C). Meanwhile, combine all ingredients for the pesto in a food processor. Set aside to build the burger.

Divide the meat into 4 equal portions. Using your hands, form into patties. Season generously on each side with S&P.

Grill the burgers over direct high heat, for approximately 3-4 minutes per side; bison is leaner than beef so don’t overcook! Once flipped, top with cheese and allow to cool slightly before building.

To build the burgers, spread a layer of pesto on the bottom bun. Top with the bison patty, sliced onion, tomatoes and the top bun spread with another layer of the pesto. Skewer with something fun like beer battered onion rings or fiddle heads if you can find some!

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Wild Spicin’ Bison Burger


For Garlic Mustard Pesto:
½ c (125 mL) garlic mustard
1 c (250 mL) basil
2/3 c (150 mL) shredded Parmesan cheese
Zest and juice of a lemon
½ c (125 mL) olive oil
1/3 c (75 mL) walnuts
½ tsp (2.5 mL) red chili flakes

For the burgers:

2 x 454 g (2 x 16 oz) Noble Premium Bison Extra Lean Ground
50/50 ratio of pink Himalayan salt, cracked black pepper

Burger toppings:

sliced heirloom tomatoes, mozzarella cheese, fresh onion, beer-battered fiddleheads

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