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magazine bison burgers with cabernet onions
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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.
5.0
(5)
Easy
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4.0
(4.06)
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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)
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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)
3.0
(2.8)
Articles
(152)
Culture
Bon Appétit
Cooking
You won't even miss the fries.
Chris Morocco
Restaurants
Filled with mushrooms, sweet potatoes, carrots, farro, and quinoa, it’s nothing like most plant-based fast food burgers.
Li Goldstein
Cooking
Some visual stimulation from each of restaurant editor Andrew Knowlton's favorite new burger joints.
Julia Bainbridge
Cooking
Hold the beef. With summer produce, it’s unneeded.
Emma Laperruque
Culture
The world's first lab-grown patty debuts in London. Plus, gluten-free singles get their own dating site, and more in today's roundup of food news
Sam Dean
Videos
(203)
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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.
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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.
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“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
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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.
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Looking for a hearty lunch? Try this sub!
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There’s no occasion too small for flavor this big.