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Bison Burger

Grilled Bison Burgers with Peaches and Jalapeño

Bison pairs fantastically with sweet grilled peaches, gets a touch of tang and saltiness from the feta, and a mild kick from the jalapeño. The best part? Bison meat is very lean, so you cut back on a lot of calories and fat without sacrificing taste!
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 4


  • 1 lb ground bison
  • salt
  • ground black pepper
  • olive oil
  • 2 ripe peaches seed removed, and sliced into rounds or wedges
  • 1 fresh baguette sliced into 4 slightly larger than burger-sized pieces, and opened
  • ½ cup feta crumbled, preferably Bulgarian
  • 2 sprigs fresh basil
  • 1 jalapeño sliced into thin rounds


  • Remove the meat from the refrigerator when cold, and place in a bowl. Add a generous amount of salt and pepper, then lightly combine, and let sit until it comes close to room temperature (about 15-20 minutes).
  • Preheat the grill or grill pan. When hot, lower to medium-high heat. Meanwhile, shape the meat into four patties (not too thick unless you like it that way). Gently rub a little olive oil on both sides of the patty, and then place on the grill. Cook for about four minutes on each side for medium rare, or maybe a minute or two longer, depending on the thickness of your burger. Or cook until it reaches your desired level of doneness. Let the burger sit for a couple of minutes before you serve it.
  • Meanwhile, add the peaches on the grill after a couple of minutes, and cook for about 2-3 minutes on each side, until soft and tender, with lovely grill marks on it.
  • About a minute or so before the burgers are done, brush the inside of the sliced baguette with olive oil, and grill, until lightly toasted.
  • Place a burger on each baguette half; top with the basil, grilled peaches, jalapeño, and feta, and then with the other baguette half.
Keyword bison, burgers, grill, grilling, hamburgers, peaches