By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
2823 cal · 68 min
Bison Burger With Cajun Bourbon Mayo
Recipe GLPRa4841cd6b8f892
A flavorful bison burger topped with crispy fried onion straws and a zesty Cajun bourbon-infused mayonnaise. The lean ground bison is seasoned simply and seared in cast iron, while buttermilk-soaked onions are fried until golden for a satisfying crunch. Served on toasted brioche buns, this modern take on a classic burger delivers robust flavors and an impressive presentation.
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Ingredients
2 small Spanish onions, very thinly sliced
2 cups buttermilk
2 cups all-purpose flour
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
1 quart vegetable oil, for frying
½ cup mayonnaise
2 cloves garlic, grated
1 tablespoon bourbon whiskey
2 teaspoons Cajun seasoning
½ teaspoon fresh lemon juice
1 pound ground bison
1 teaspoon salt
1 teaspoon cracked black pepper
2 tablespoons grapeseed oil
4 brioche buns
Directions
In a large bowl, combine the thinly sliced Spanish onions with the buttermilk. Stir well to coat all onion pieces evenly, then let soak for 30 minutes, stirring occasionally to ensure uniform soaking.
While the onions soak, whisk together the flour, garlic powder, paprika, ½ teaspoon salt, and ½ teaspoon pepper in a separate large bowl. Set aside.
Heat the vegetable oil in a Dutch oven over medium heat until it reaches 350°F on a candy thermometer.
Working with a handful of onions at a time, lift them from the buttermilk, shaking off excess liquid, then dredge thoroughly in the flour mixture to coat all sides.
Carefully add the coated onions to the hot oil and fry for about 5 minutes, stirring occasionally, until they turn golden brown and become crispy.
Transfer the fried onions to a paper towel-lined plate to drain. Repeat the dredging and frying process with the remaining buttermilk-soaked onions in batches.
To prepare the Cajun bourbon mayo, combine the mayonnaise, grated garlic, bourbon, Cajun seasoning, and lemon juice in a small bowl and stir until well blended. Set aside.
For the burgers, gently combine the ground bison with 1 teaspoon salt and 1 teaspoon cracked black pepper in a mixing bowl, being careful not to overwork the meat.
Divide the bison mixture into 4 equal portions and shape each into a patty about ¾ inch thick.
Heat the grapeseed oil in a cast iron skillet over medium heat until shimmering.
Place the bison patties in the hot skillet and cook for approximately 4 minutes on the first side without moving them, until a deep brown crust develops.
Flip the patties and cook for an additional 4 minutes on the second side until cooked through to an internal temperature of 160°F.
Spread a generous layer of Cajun bourbon mayo on the bottom brioche bun, place a cooked bison patty on top, pile a portion of the crispy fried onion straws over the patty, and crown with the top bun. Serve immediately.
Comments
Ground bison is the real hurdle here—not a staple at Harris Teeter, Food Lion, Publix, Walmart, ALDI, or Kroger banners in Charlotte, so you're making a special trip to a butcher or specialty market, which is a real cost and time commitment for a weeknight. The prep time of 68 minutes is honest if you count the onion-buttermilk soak and the quiet resting of the patties, but the actual hands-on work is closer to 15 minutes, making this feasible for a slower weekend dinner. At roughly $6 to $8 per burger once you source the bison, this skews pricey compared to beef—you're paying for the ingredient novelty. The Cajun bourbon mayo is where the flavor lands, and the brioche and fried onion strings give you texture, but this is a same-night dish that doesn't reheat well; the bun goes stale and the mayo breaks down, so plan to eat it fresh or have a plan for leftover meat.
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