How to Make the Perfect Ground Bison Smash Burgers No Bun
American · Easy · 25 min · 2 servings
Thick smash burgers made from ground bison are cooked directly on a screaming hot cast iron griddle to create lacy crispy edges and a deeply caramelized crust on every patty. Served completely bun-free with a slice of beef tallow-fried egg on top, this is the ultimate carnivore burger experience.
Why this recipe works
This Ground Bison Smash Burgers No Bun recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 25 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 890 calories with 88g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1.5 lbs ground bison 80 percent lean
- 4 large eggs
- 2 tbsp beef tallow
- 2 tsp sea salt
- 1 tsp black pepper
- 4 slices thick-cut uncured bacon
Step by step instructions
Step 1: Form the Bison Balls
Divide the ground bison into 6 equal loose balls of about 4 ounces each. Do not pack them tightly or overwork the meat as this will make the burgers dense and tough. Season each ball generously with sea salt and black pepper on all sides just before cooking.
Step 2: Smash and Sear the Patties
Heat a cast iron griddle or skillet over the highest heat setting for 5 minutes until extremely hot. Add a small amount of beef tallow and place 2 bison balls in the pan. Immediately press them flat with a heavy spatula or burger press held down for 10 seconds. Cook for 2 minutes until the edges are deeply crispy then flip once and cook for 90 seconds.
Step 3: Fry the Bacon and Eggs
Remove the burger patties and set aside loosely tented with foil. Cook the bacon slices in the same pan for 3 minutes per side until crispy. Remove the bacon and fry the eggs in the remaining tallow and bacon fat, basting the tops with hot fat until the whites are set.
Step 4: Stack and Serve
Stack 3 smashed patties per serving directly on a plate. Lay crispy bacon slices on top of the patties and crown each stack with 2 fried eggs. Pour any accumulated juices from the resting patties directly over the stack and serve immediately.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- ground bison → ground beef 80-20 blend
- beef tallow → duck fat
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Packing the meat into tight balls which prevents the patties from getting the signature lacey crispy edges when smashed
- Not preheating the cast iron pan long enough which causes the burgers to steam rather than develop a proper crust
Nutrition facts
Per serving: 890 calories, 88g protein, 1g carbs, 62g fat, 0g fiber.
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