Seasoned Bison Burgers with Sautéed Mushrooms and Swiss

These juicy, salt-free burgers will have you oohing and ahhing your way to the last mushroom-topped bite.

Serves: 4Hands-on: 10 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4


  • 1 lb. lean ground bison
  • 2 cloves garlic, peeled and minced
  • 1 Tbsp. salt-free prepared mustard
  • 2 tsp. low-sodium Worcestershire sauce
  • 1 tsp. dried Italian seasoning
  • 1⁄2 tsp. ground black pepper
  • 1 tsp. olive oil
  • 3 cups sliced mushrooms
  • 4 hamburger rolls
  • 1⁄2 cup shredded Swiss cheese


  • Preheat grill.
  • Place the ground bison in a mixing bowl. Add the garlic, mustard, Worcestershire sauce, Italian seasoning, and black pepper and mix well using your hands. Divide mixture into 4 equal parts. Roll each portion into a round ball, then flatten and form into patties.
  • Grill the burgers until they reach an internal temperature of 165°F, roughly 5 to 6 minutes per side. Remove burgers from heat, cover, and set aside.
  • Heat the oil in a sauté pan over medium heat. Add the mushrooms and cook, stirring, for 5 minutes. Remove from heat.
  • Sandwich each burger in a bun, dividing sautéed mushrooms and cheese evenly among them. Serve immediately.