Bunless burgers—what some of us affectionately call “bunchless burgers”—are a longtime favorite for a reason: they deliver all the satisfying flavors of a classic burger without the bread. These Pesto Bison Burger Bowls combine juicy, seasoned bison patties with bright lemon-basil pesto, peppery arugula, fresh tomato, and crisp red onion for a meal that feels both light and indulgent.

I chose bison for this recipe because it cooks quickly and has a leaner profile than some other ground meats, while still giving you great flavor and protein. If you prefer, you can substitute ground beef or another ground protein—either works well. The key is to avoid overworking the meat when forming patties and to top generously with pesto for bright, herbaceous contrast.

Ingredients

1. 1 lb. ground bison
2. 1 egg
3. 1 tbsp lemon-basil pesto, plus more for serving
4. Salt and freshly ground black pepper, to taste
5. 1/4 red onion, thinly sliced
6. 1 tomato, sliced
7. 2 cups arugula
8. 2 tbsp lemon juice

Instructions

1. In a medium bowl, gently combine the ground bison with the egg, 1 tablespoon of lemon-basil pesto, and a pinch of salt and pepper. Use your hands or a fork to mix until ingredients are just blended—avoid packing or overworking the meat so the patties remain tender.
2. Shape the mixture into two evenly sized patties. Bison tends to cook faster than beef, so plan accordingly: cook the patties on a preheated grill or in a hot skillet over medium-high heat until they reach your desired doneness. Medium is often ideal for bison to retain juiciness.
3. While the patties cook, prepare the bowls. Divide the arugula between two serving bowls. Drizzle each portion with about 1 tablespoon of lemon juice, season lightly with salt and pepper, and toss to coat. Layer sliced tomato and thinly sliced red onion on top of the dressed arugula.
4. When the patties are cooked, place one patty in the center of each bowl. Spoon additional lemon-basil pesto over the patties to taste—this bright, savory sauce ties the bowl together. Serve immediately so the greens stay crisp and the patties remain warm.

Tips & Variations

• If you don’t have lemon-basil pesto on hand, a plain basil pesto or even a quick chimichurri-style sauce can be a tasty substitute.
• To add creaminess, top bowls with a spoonful of Greek yogurt or a few slices of fresh mozzarella or burrata.
• For extra crunch, add thinly sliced cucumber or shaved radish to the bowls.
• To make this recipe family-style, double the ingredients and serve patties and toppings on a large platter so everyone can assemble their own bowl.
• Leftover cooked patties keep well in the refrigerator for a couple of days. Reheat gently to avoid overcooking the meat.

Notes

Garnish each bowl with a few fresh basil leaves if you have them—this adds color and enhances the pesto flavor. Remember that bison cooks faster than beef, so watch the patties closely to prevent drying out.