Juicy Bison Burger

Ground bison tastes a lot like beef, with a slightly sweeter, richer flavor, and it is usually leaner. That leanness is the main thing to manage: bison cooks a little faster than beef and can dry out if you blast it with high heat.

This recipe uses moderate heat, a little Worcestershire and a pat of butter in the pan to keep things juicy while still cooking to the USDA-recommended 160°F. An instant-read thermometer helps you pull the patties right on time. For more on keeping lean burgers moist, see how to make juicy burgers.

1. Season the bison. Gently mix the bison with the Worcestershire and garlic powder until just combined.
2. Form the patties. Divide into 4 portions (6 oz / 170 g each) and shape into patties about ¾ inch thick. Press a shallow dimple into the center of each. Chill 10 minutes.
3. Heat the pan. Heat the olive oil in a cast-iron skillet over medium heat until shimmering.
4. Season and cook. Season the patties with salt and pepper just before cooking. Cook 4 to 5 minutes until browned on the bottom.
5. Flip and baste. Flip, add the butter to the pan and spoon it over the patties as it melts. Cook 3 to 4 minutes more.
6. Melt the cheese and check temperature. Add cheese in the last minute and cover to melt. Cook until the patties reach 160°F (71°C). Rest 2 to 3 minutes.
7. Toast and assemble. Toast the buns, then build the burgers with your favorite toppings and condiments.

• Use moderate heat. Medium heat gives lean bison time to cook through without drying out the outside.
• Don't press. Pressing a lean patty squeezes out the little fat it has.
• Check early. Bison often cooks a minute or two faster than beef, so start checking the temperature early.
• Pick a fattier grind. If you can choose, 85/15 bison makes a juicier burger than very lean grinds.

Approximately 560 calories per serving. This is an estimate.