Search results for
magazine bison burgers with cabernet onions
Filter Results
Sort By:
Recipes
(31)
Recipes
Upgrade any cookout—or keep the cooking on the stovetop—with these smashed cast-iron bison burgers, then stack with lemon mayo and a crisp cucumber-onion slaw.
Recipes
Bison meat is very lean and is best served rare or medium-rare.
4.0
(4.09)
Recipes
Smoked salt and herbs add depth and sweet pickled radishes bring some zing to this bison rib eye.
Quick
Recipes
With crisp edges and a juicy bite, this may be the ultimate burger.
4.6
(4.63)
Recipes
This burger was inspired by one of the many punny burgers from the TV show Bob's Burgers. If you’re feeling really “ritzy,” ask your butcher to grind a couple of well marbled cuts for you and make a signature burger blend: we like a 50/50 mix of untrimmed brisket and boneless short rib.
3.0
(3)
Quick
Recipes
The vegan patties in this burger recipe go straight from the mixing bowl to the grill without falling apart—all in about 20 minutes.
4.0
(4.19)
5.0
(5)
Recipes
Veggie burgers are not easy to make awesome, but we think this one nails it. We solved the “mush” factor by folding in bouncy mushrooms and pleasantly firm black beans, threw a hard sear on it for crisp texture on the outside, and seasoned it aggressively to combat any blandness. There’s no imitation protein or weird ingredients, just a rich, moist mixture of vegetables, grains, and nuts that work with any toppings you want to throw at it. It may not be vegan, but it’s pretty darn good. This is .…
4.0
(4.14)
Easy
Recipes
4.0
(4.06)
Quick
Recipes
Everyone questioned why the world needed another veggie burger recipe until they saw how easy and Monday-nightable this one is.
4.0
(4.24)
Recipes
Refrigerated resting is key to these burgers’ success. Air-chilling helps dry the burgers out slightly so they stick together in the skillet.
3.4
(3.4)
Recipes
At Rioja, in Denver, half of the bacon is replaced with ground fatback, a step that makes this excellent burger even better.
3.7
(3.65)
Articles
(152)
Culture
Bon Appétit
Cooking
Hold the beef. With summer produce, it’s unneeded.
Emma Laperruque
Restaurants
Filled with mushrooms, sweet potatoes, carrots, farro, and quinoa, it’s nothing like most plant-based fast food burgers.
Li Goldstein
Cooking
You won't even miss the fries.
Chris Morocco
Cooking
The answer? Beans or lentils, whichever you have around.
Rebecca Firkser
Lifestyle
This vegan burger is ready in no time, and the uncooked patties keep for days in the fridge.
Chris Morocco
Videos
(200)
icon
Professional butcher Lena Diaz takes you behind the counter to demonstrate how she prepares four of the most popular burgers sold in her shop - from scratch. From fresh sirloin and short rib to dry-aged rib eye and a bacon-infused blend, see how a professional prepares perfect hamburger patties from a variety of prime cuts.
icon
Brad Leone returns with another episode of It's Alive, this time showing us how to make our own bison jerky. Brad slices and spices up pieces of lean bison meat for dehydration - not unlike what you'd do when working with beef - making a protein-packed snack that blows away anything you've ever tried from a store.
icon
Bon Appétit joins burger scholar Chef George Motz, owner of Hamburger America, to see how the best smash burgers in NYC are made. Smash burgers got their name from the technique of smashing patties on a hot griddle to lock in flavor and create a crispy crust. Motz demonstrates how he makes The Chester, Oklahoma Fried Onion Burger, and his classic smash burger, which have made Hamburger America one of the most talked about burger spots in New York City.
icon
“I’ve been obsessed with burgers, easily for about 25 years now. I have...written five books, had three TV shows, and now a restaurant.” Today, Bon Appétit spends a day on the line with George Motz, burger scholar and owner of Hamburger America.
Get our recipe: Best-Ever Smash Burgers
Get our recipe: Best-Ever Smash Burgers
icon
There’s no occasion too small for flavor this big.
icon
Looking for a hearty lunch? Try this sub!