Gluten free bison burgers

By Christine Cushing
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Bison is a great local meat choice in Canada that is high in protein and lower in fat.  You can substitute beef.  If you are cooking your burgers to a medium temperature, as I have directed below, make sure you purchase from a local butcher to ensure the best quality and that it is ground that day.  Otherwise cook to well done.



  • 1 pound ground bison chuck or beef (450 grams)
  • Freshly chopped rosemary to taste
  • Sea salt and freshly cracked black pepper
  • 1 1/2 teaspoon Worcestershire sauce (7 milliliters)
  • 4 gluten free buns


  • Avocado, tomato slices, lettuce, aged cheddar slices, mustard


  1. In a bowl, gently combine the ground bison or beef with rosemary, salt, pepper and Worcestershire with hands. Just to combine and don’t over work. Form into four patties.
  2. Heat a grill on medium high. Cook the burgers until charred on the outside and still pink, about four to five minutes per side, melting a slice of cheese on each during the last one minute of cooking.
  3. Serve the burgers on the gluten free buns with your favourite toppings.


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