Juicy Bison Burger with Garlic Aioli, Balsamic Onions and Crispy Cauliflower

If you’re looking for a burger that’s both indulgent and nutritious, this bison burger is the answer. Bison meat is leaner than beef but still packed with rich, savory flavor. Topped with a creamy garlic aioli and sweet balsamic caramelized onions, every bite is a perfect balance of tangy, savory and sweet.

Instead of traditional fries, we’ve swapped in crispy panko-crusted cauliflower florets. Baked until golden and crunchy, they offer the same satisfying crunch with far less guilt. Pair this meal with a bold red blend like the 2012 Slow Wine Red Blend from Paso Robles for an elevated dinner experience.

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Ingredients

1 lb ground bisonView ingredient guideLike ingredientDislike ingredient

4 burger bunsView ingredient guideLike ingredientDislike ingredient

1 large onion, thinly slicedView ingredient guideLike ingredientDislike ingredient

2 tbsp balsamic vinegarView ingredient guideLike ingredientDislike ingredient

1/2 cup mayonnaiseView ingredient guideLike ingredientDislike ingredient

2 cloves garlic, mincedView ingredient guideLike ingredientDislike ingredient

1 head cauliflower, cut into floretsView ingredient guideLike ingredientDislike ingredient

1/2 cup panko breadcrumbsView ingredient guideLike ingredientDislike ingredient

2 tbsp olive oilView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a small bowl, combine mayonnaise and minced garlic. Refrigerate until ready to use.
3. In a skillet over medium heat, add a drizzle of olive oil and sliced onions. Cook, stirring occasionally, until softened and caramelized, about 10 minutes. Add balsamic vinegar and cook for another 2 minutes. Set aside.
4. Toss cauliflower florets with olive oil, salt and pepper. Spread panko breadcrumbs on a plate and press cauliflower into crumbs to coat evenly. Place on prepared baking sheet.
5. Bake cauliflower for 20-25 minutes, turning halfway, until golden and crispy.
6. While cauliflower bakes, form ground bison into 4 patties. Season with salt and pepper. Grill or pan-sear over medium-high heat for 4-5 minutes per side for medium doneness.
7. Toast burger buns lightly. Spread garlic mayo on both halves. Place patty on bottom bun, top with balsamic onions and cover with top bun.
8. Serve burgers with crispy cauliflower on the side.

Recipe Tips

FAQ

Can I use beef instead of bison?

Yes, you can substitute ground beef, but note that bison is leaner and has a slightly sweeter, richer flavor.

How do I store leftovers?

Store leftover patties and cauliflower separately in airtight containers in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.

Can I make the garlic mayo ahead of time?

Absolutely! The garlic mayo can be made up to 2 days in advance and kept refrigerated.