French Onion Dip Bison Burgers with Potato Wedges

I LOVE a good burger – a mix of fresh and decadent ingredients, that drip down your hands and is just messy enough that you’re afraid to put it down because you don’t know if it will get back up… having to finish it right then and there, and a bit sad when it’s gone! That’s what I call a good burger, and this recipe doesn’t skip a beat. This burger is definitely messy, but here’s a perk – if you lose some of the dip off the burger, you have a potato wedge standing by to scoop it up!

I branched out this time and picked up a new offering from Green Bean Delivery – ground bison from Woodland Farms! This was my first time cooking and eating bison believe it or not, so I did a bit of research before diving in. Bison is similar in flavor to beef but has more protein and is leaner with less fat and calories. Sounds like a win-win to me, especially when the meat is sourced locally!


  1. Cut the tops off of the onions so you have a flat surface to work on. Then cut each onion in half through the root, peel, and thinly slice lengthwise (around ¼ inch thick).
  2. Melt the butter in a large deep pan (or Dutch oven) over medium heat. Once melted, add half an onion into the pan and cook until it starts turning translucent. Repeat this with half an onion at a time with the rest.
  3. Reduce the heat to medium low, add a pinch of salt, and cook the onions for an hour until golden brown, stirring every few minutes. If it looks like the onions are drying out or burning, you can add a splash of water to the pan. When the onions are done, add the garlic and cook 30 seconds. Set the onions and garlic aside to cool before adding to the dip.
  4. While the onions cook, preheat the oven to 425° Prepare the potatoes by peeling and slicing them into wedges. Slice each potato in half lengthwise, and then quarter each half so you have 16 long wedges between the two potatoes. Finally, cut each in half widthwise to create shorter wedges (optional).
  5. Fill a bowl with cold water and soak the potato wedges for 20 minutes. While the wedges soak, combine and mix the garlic powder, onion powder, paprika, and salt into a small bowl.
  6. Drain, rinse, and pat dry the potato wedges. Dry the bowl the potatoes were soaking in and add the 2 tablespoons of olive oil and the dried potatoes. Gently toss the potatoes in the oil, then add the spice mix and toss again until fully coated.
  7. Place the seasoned potatoes on a baking sheet lined with parchment paper and cook for 30 minutes on the middle rack of your oven, flipping half way through. Then raise the potatoes to the top rack and cook for another 5 minutes.
  8. While the potatoes cook, heat a cast iron skillet (or regular skillet) on medium heat with 1/2 tablespoon of olive oil. Separate the ground bison into 4 equal patties and lightly coat with a tablespoon of olive oil, salt and pepper.
  9. Cook the bison patties for 1 minute and 30 seconds on each side for medium burgers (or longer until you reach your desired doneness), using a burger press or another pan to keep the burgers from shrinking. Set the burgers aside, top with the shredder white cheddar cheese and let rest under tented foil for 5 minutes.
  10. While the burgers are resting, mix together the French onion dip. In a medium bowl, combine and mix the sour cream, mayonnaise, parsley, green onion, onions and garlic, and a pinch of salt and pepper.
  11. Assemble the burgers by placing a handful of mixed greens on the bottom bun; then place the burger, spoon on the French onion dip, and finish with the top bun. Serve with the potato wedges and enjoy!

Recipe Credit

Allison Breitenbach is a market researcher by day, and a home cook by night based in Southwest Ohio. She finds joy in creating aesthetically pleasing and delicious dishes from scratch or through existing recipes from around the food community. Her love of food and cooking led her to create the Instagram page to house her dishes and interact with a community that share in her passion. Checkout her page for more!