Copycat Animal-Style Bison Burger, Better Than the Original
This is my copycat version of the burger that made a certain West Coast drive-through famous, done with ground bison instead. Mustard fried patties, onions cooked down low and slow until they're almost jammy, and a tangy pink sauce that ties the whole thing together. I'll be honest, I think it's better than the original. Bison brings a depth of flavor that regular ground beef just doesn't have, and it turns a fast food favorite into something worth making at home.
Also Read: Cheese Stuffed Juicy Lucy Bison Burger From Minnesota
What Makes A Burger Animal Style
Two things separate this burger from a regular cheeseburger. The patty gets fried directly on a layer of mustard, which caramelizes into a tangy, slightly sweet crust as it cooks. And the onions aren't just grilled, they're cooked low and slow until they turn a deep golden brown and taste almost like candy. Combine that with a simple pink sauce and you've got the whole thing. It sounds like a small detail, but the mustard crust genuinely changes the flavor of the patty.
Ingredients
(Makes 4 burgers)
- 1.5 pounds Bison Ground, formed into 4 thin patties
- 2 tablespoons yellow mustard
- 1 large yellow onion, diced
- 1 tablespoon Bison Tallow
- 4 slices American cheese
- 4 sesame hamburger buns
- 4 leaves iceberg lettuce
- 1 tomato, sliced
- Dill pickle chips
- Sea salt and freshly ground black pepper
For the sauce:
- ½ cup mayonnaise
- 2 tablespoons ketchup
- 2 tablespoons sweet pickle relish
- 1 teaspoon white vinegar
- A small pinch of sugar, optional
Instructions
- Whisk together the mayonnaise, ketchup, relish, vinegar and sugar if using. Set the sauce in the refrigerator while you prepare everything else.
- Melt the bison tallow in a skillet over medium-low heat. Add the diced onion with a pinch of salt and cook slowly, stirring occasionally, for 20 to 25 minutes, until deeply golden and soft. Set aside.
- Form the ground bison into 4 thin patties, slightly wider than your buns since they'll shrink a bit as they cook.
- Spread a thin, even layer of mustard over one side of each patty.
- Heat a griddle or skillet over medium-high heat. Place the patties mustard side down and cook for 2 to 3 minutes, until a deep golden crust forms.
- Flip, season the top with salt and pepper, add a slice of cheese, and cook for another 1 to 2 minutes. Bison cooks faster than beef, so watch closely.
- Toast the buns lightly on the griddle.
- Build each burger with sauce on both bun halves, lettuce, tomato, the patty with melted cheese, a generous pile of the caramelized onions, and pickles. Serve immediately.
Also Read: Tender And Flavorful Oklahoma Onion Burgers Recipe
Free Range Bison, Raised The Way Nature Intended
Our bison are raised on carefully selected partner ranches. They're pasture raised and never administered any hormones, steroids or antibiotics, left to roam and graze freely the way bison have for thousands of years. Ground bison has fewer calories than beef and considerably more iron and protein per serving, which is part of why a burger like this one feels satisfying without leaving you weighed down afterward.
A Note On The Patty Thickness
Keep these patties thin, closer to a smash burger than a thick pub-style burger. Thin patties cook fast enough that the mustard crust forms before the inside overcooks, which matters even more with bison since it's leaner than beef and can dry out if it sits on the heat too long.
Reach Out To Our Helpful Team
At Beck & Bulow, we pride ourselves on our excellent customer service. We're always here to help if you have questions about your meat, want help making selections, or are just looking for a few more cooking tips. Every time you call our office at 800-674-8426, you'll be connected directly with a team member right here in Santa Fe, New Mexico, where we're based.
Every cut is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice, and delivered straight to your doorstep. If burger night is a regular thing in your house, our Bison Bulk Box is worth keeping stocked in the freezer.
Frequently Asked Questions
Why do you fry the patty in mustard instead of adding it after?
Cooking the mustard directly on the patty caramelizes it into the crust, which gives you a tangy, slightly sweet flavor you can't get by just spreading mustard on afterward.
Can I make the onions ahead of time?
Yes. They keep well in the refrigerator for up to 5 days, and you can reheat them in a skillet right before building the burgers.
Why is my bison patty overcooked and dry?
Bison cooks faster than beef because it's leaner. Keep the patties thin, use higher heat for a shorter time, and pull them off as soon as the cheese melts.
Can I double up the patties for a bigger burger?
Absolutely. Stack two mustard fried patties per bun if you want something closer to a double, just keep each one thin so they still cook through quickly.
What's the best substitute if I don't have sweet pickle relish?
Finely diced dill pickles mixed with a small pinch of sugar will get you close to the same flavor.
Check out our full selection of bison, elk, wild boar, lamb, grass fed beef and chicken. All of our high quality meat is handled the same way, from pasture to your door.