Horseradish Buffalo Burger

This Burger has cheddar cheese, lettuce, tomato, onions and mustard. All the usual suspects. But it has a special secret. It’s a Horseradish Buffalo Burger. Bison meat is naturally leaner than beef. So I suggest you make your burger a bit thicker than usual and be careful not to overcook it.

Horseradish Buffalo Burger 

Print This Recipe Total time Yield 4Source Adapted from Martha Stewart LivingPublished


  • 1½ pound ground bison meat
  • 5 tablespoon bottled white horseradish
  • 2 tablespoon worcestershire sauce
  • coarse salt and ground pepper
  • 4 slice cheddar cheese (about 1.2 ounce each)
  • 4 english muffins, split horizontally
  • toppings: leaf lettuce, sliced tomato, sliced onion, mustard)


Gently form meat into 4 equal-size patties, 4 inches in diameter and 1 inch thick. With thumb, make a ½‑inch-deep indentation in the center of each patty (this helps the burgers sit flat on the grill with more area in contact).

Season burgers with salt and pepper. Grill 4 to 7 minutes per side for medium-rare, placing cheese on second side for last 3 to 4 minutes of cooking.

Serve on English muffins (toasted on grill, if you like), with toppings.