Rustic Bison Burger with Whiskey-Caramelized Onions & Smoky Mustard Aioli

Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Serves: 4

Why I Love This Recipe

This burger feels like Nashville on a plate—bold, rustic, and full of depth. The bison gives it a lean richness, while the whiskey-caramelized onions add that smooth Southern twist that feels both elevated and down to earth. The smoky mustard aioli ties it all together with a little tang and heat. It’s an easy way to bring that special “Friday night” feeling to the dinner table without a lot of fuss.

Ingredients

For the Bison Patties:

• 1 lb ground bison

• 1 tbsp Worcestershire sauce

• 1 tsp garlic powder

• 1 tsp smoked paprika

• Salt & black pepper, to taste

• 1 tbsp olive oil or butter (for searing)

For the Whiskey-Caramelized Onions:

• 1 large yellow onion, thinly sliced

• 1 tbsp butter

• 1 tsp brown sugar

• 1/4 tsp kosher salt

• 2 tbsp Tennessee whiskey (Jack Daniel’s, Belle Meade, etc.)

For the Smoky Mustard Aioli:

• 1/4 cup mayo

• 1 tbsp whole grain mustard

• 1/2 tsp smoked paprika

• 1 tsp lemon juice (or whiskey for extra kick)

To Serve:

• Brioche or pretzel buns, toasted

• Sliced white cheddar or smoked gouda

• Arugula or butter lettuce

• Pickled red onions or dill pickles (optional)

Instructions

1. Caramelize the Onions:

• In a skillet, melt butter over medium heat. Add onions and salt, cook for 10–12 minutes, stirring occasionally, until golden and softened.

• Stir in brown sugar and whiskey. Let simmer for 2–3 minutes until the alcohol cooks off. Set aside.

2. Make the Smoky Aioli:

• Mix mayo, mustard, smoked paprika, and lemon juice (or whiskey). Taste and adjust. Chill until ready to use.

3. Prepare the Bison Patties:

• In a bowl, mix bison, Worcestershire, garlic powder, paprika, salt, and pepper.

• Form into 4 patties and make a small thumbprint in the center of each to keep them flat while cooking.

4. Cook the Burgers:

• Heat oil or butter in a skillet or grill pan over medium-high heat. Cook patties ~4 minutes per side, or until medium doneness (bison is lean—don’t overcook).

• Add cheese slices in the last minute to melt.

5. Assemble:

• Spread smoky aioli on toasted buns.

• Layer with arugula, bison burger, whiskey-onions, and top bun. Add pickles or extra mustard if desired.

Notes

• Dietary Quick Tip: To make this burger gluten-free, use gluten-free buns or lettuce wraps and choose a gluten-free Worcestershire sauce. For a dairy-free version, skip the cheese, use dairy-free mayo in the aioli, and caramelize the onions in oil instead of butter.

• Kid-Friendly Tweaks:

  • Leave off the whiskey onions and aioli for a more basic burger kids will love.

  • Serve on mini slider buns with a slice of cheddar and ketchup.

  • Add a side of roasted sweet potato fries or fruit slices to round out their plate.