Bison Burger with Green Chile
A juicy, lean bison patty topped with fire-roasted green chiles and melted pepper jack cheese. Bison brings a slightly sweet, clean beef-like flavor that pairs perfectly with smoky, mildly spicy Hatch chiles. Ready in under 30 minutes, this Southwestern-inspired burger delivers bold taste without the grease of a traditional beef patty.
For 4 servings
- roast · ~15 min
Roast the green chiles.
Place whole green chiles directly over a gas flame or under a broiler. Turn frequently until the skin is blistered and blackened all over. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Rub off the charred skin, remove stems and seeds, then slice into strips.
TIPCovering hot chiles in a bowl with plastic wrap steams the skin loose — makes peeling effortless. - prep · ~5 min
Form and season the bison patties.
1.In a large bowl, gently combine ground bison with minced garlic, cumin, smoked paprika, salt, and pepper.2.Divide mixture into 4 equal portions and shape into patties about 1-inch thick.3.Press a shallow indentation in the center of each patty with your thumb to help them cook flat.TIPOverworking bison makes it dense and tough. Mix just until seasonings are distributed, then stop. - grill · ~11 min
Grill the patties.
1.Brush a grill pan or outdoor grill with oil and heat over medium-high heat.2.Place patties on the hot grill and cook for 4 to 5 minutes per side for medium.3.During the last minute of cooking, top each patty with a generous pile of roasted green chile strips and a slice of pepper jack cheese.4.Close the lid or cover loosely with foil and let the cheese melt for 60 seconds.5.Transfer patties to a plate and let rest 3 minutes.TIPBison is leaner than beef — it cooks faster and dries out past medium. Pull at 135-140°F internal temp. - mix · ~2 min
Mix the lime mayo and toast the buns.
1.In a small bowl, stir together mayonnaise and lime juice until smooth.2.Place split buns cut-side down on the grill and toast until golden, about 1 minute. - assemble · ~2 min
Assemble the burgers.
1.Spread lime mayo on both cut sides of each toasted bun.2.Place a lettuce leaf on the bottom bun, then add the patty with melted chiles and cheese.3.Top with a slice of tomato, close with the top bun, and serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Handle ground bison as little as possible when forming patties to keep it tender.
- 2Cook bison to medium (135-140°F internal) — it dries out quickly past that point.
- 3Press a thumbprint in the center of each patty so they cook flat, not dome-shaped.
- 4Roast and peel chiles ahead of time; store refrigerated for up to 3 days.
- 5Let patties rest 3 minutes after grilling to redistribute juices before assembling.
Adapt it for your goals.
Low-carb
Skip the bun and serve the patty with chiles and cheese over a bed of lettuce or in a lettuce wrap for a keto-friendly option.
spicySpicy
Swap pepper jack for habanero jack and add sliced pickled jalapeños for extra heat.
smokySmoky
Use chipotle chiles in adobo instead of green chiles for a deeper, smokier flavor profile.
Why this is on our healthy list.
Lean Protein Source
Bison is lower in fat and calories than beef while providing high-quality protein for muscle repair.
Rich in Vitamin C
Green chiles and fresh lime juice contribute vitamin C, which supports immune health.
Low in Saturated Fat
Using bison instead of beef reduces saturated fat content, making this burger heart-friendlier.
Frequently asked questions
Yes, but roasting fresh chiles adds smoky depth; if using canned, drain well and pat dry to avoid sogginess.
