Prep Time

20 Minutes

Cook Time

30 Minutes



Leaner than beef, bison is a rich source of iron and vitamin B12. But because it’s so lean, it’s best cooked rare or medium rare.


  • ½ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • ½ teaspoon oregano
  • 1 tablespoon ghee
  • 2 large onions, sliced
  • ¼ cup dry red wine
  • 1 pound ground bison
  • 2 tablespoons shallots, minced
  • ¼ teaspoon salt
  • 4 slices Wisconsin white cheddar cheese


  1. In a small bowl, whisk the mayonnaise, Dijon mustard, and oregano together until well-blended. Set aside.
  2. Heat the ghee in a large skillet over medium heat. Add the onions, sprinkle with salt, and sauté for 25-30 minutes or until golden brown, stirring often.
  3. Add the wine to the skillet and continue cooking the onions, stirring frequently, until the liquid has evaporated. Remove from heat and set aside.
  4. Heat the grill to medium-high heat.
  5. In a large bowl, combine the bison, shallots, and salt, mixing well. Form into four ½-inch thick patties.
  6. Grill the patties for 2-3 minutes on each side. After flipping the burgers, add a slice of cheese to each patty and cook until melted.
  7. Serve the bison burgers with the sautéed onions. Serve with Dijon sauce.