GRILLED BISON BURGERS
Grilled bison burgers are 90% lean and only 10% fat.
Provided by S T Andersen
Categories Meat and Poultry Recipes Game Meats Buffalo and Bison
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Mix bison, Panko crumbs, egg, Worcestershire sauce, hot sauce, garlic, and pepper together by hand in a bowl; form into 4 patties. Place patties on baking sheet, cover with aluminum foil, and refrigerate until chilled, about 15 minutes.
- Spray the patties with cooking spray and grill until hot and slightly pink in the center, about 5 minutes per side. Top each burger with a slice of cheese; continue cooking until the cheese melts, about 2 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
- Sandwich burgers between bun halves.
Nutrition Facts : Calories 392.5 calories, Carbohydrate 34.4 g, Cholesterol 125.6 mg, Fat 14.4 g, Fiber 1.3 g, Protein 32.9 g, SaturatedFat 7.2 g, Sodium 936.2 mg, Sugar 1.5 g
BISON BURGERS WITH SPICY AIOLI
Burger and fries are iconic and delicious, but the bun and French fries are problematic for the paleo diet. Give this fast food favorite a complete makeover resulting in a lower-fat, low-carb and nutrient-dense dish. Use lean bison meat for the patty and eliminate carbs with an iceberg lettuce wrap. Serve these burgers with crunchy kale chips instead of calorie and fat-laden French fries.
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 22
Steps:
- For the burgers: Heat the coconut oil in a large nonstick skillet set over medium heat. Cook the onions and garlic, stirring occasionally, until translucent, 3 to 4 minutes. Transfer to a large bowl and cool for 5 minutes.
- Add the bison, tomato paste, cumin, salt, black pepper and cayenne pepper to the onion mixture, and stir to combine. Form into four 1-inch-thick burgers. Place the skillet back over high heat, add the burgers and cook until an instant read thermometer registers 160 degrees F, 5 to 6 minutes per side. Remove from the pan and rest the burgers for 3 to 5 minutes.
- For the aioli: In a small bowl whisk together the mustard, tomato paste, yolk and garlic. While whisking continually, slowly drizzle in the canola and olive oils, until all the oil is incorporated and the mixture is thick and glossy. Whisk in the lemon juice and season with cayenne pepper and salt.
- Place each patty in a lettuce leaf, then top with tomato slices, shaved red onion and 2 teaspoons of the spicy aioli; wrap the burgers in the lettuce and serve with kale chips.
Nutrition Facts : Calories 443 calorie, Fat 33.6 grams, SaturatedFat 10.2 grams, Cholesterol 147 milligrams, Sodium 245 milligrams, Carbohydrate 6.2 grams, Fiber 1.4 grams, Protein 28.8 grams, Sugar 2.8 grams
BISON BURGER WITH GARLIC MAYO AND CARAMELIZED ONIONS
Provided by Brad Sorenson
Time 21m
Yield 4 burgers
Number Of Ingredients 24
Steps:
- To make the burgers:
- In a large bowl mix the bison, beef sirloin, onions, garlic, and parsley until just combined. Add in the onion powder, garlic powder, seasoning salt, ketchup, Worcestershire, and a few turns of freshly ground black pepper. Add it all to the meat mixture and mix well to combine. Heat a large saute pan over medium-high heat and cook a small portion of the meat. Taste the cooked beef to see if you need to add salt. Add salt to the meat mixture to taste. Divide the meat into 4 evenly portioned round patties and set aside.
- To make the onions:
- Heat the bacon fat over medium-high heat in a large saute pan and add the onions. Cook for 1 minute, then season with salt. Cook the onions, stirring a lot, until they start to turn brown. If the onions start sticking to the pan and turning too dark, pour in a spoonful of water and scrape with a wooden spoon to pull them off the pan. Continue to cook and stir the onions until they're dark brown and caramelized, about 8 to 10 minutes. Turn off the heat and set aside.
- To make the mayonnaise:
- In a bowl, combine the mayonnaise, parsley, garlic, salt, and pepper, to taste and mix well.
- To serve:
- Reheat the large skillet over medium-high heat and drizzle in some olive oil. Heat the olive oil then place the burger patties in the pan. Cook for 3 minutes on each side for medium-rare. Top the burgers with a slice of cheese. To assemble, spread some garlic mayo on the bottom of the toasted bun. Put the burger on the mayo, top with caramelized onions, and then arugula. Cover with a bun top. Stick a toothpick into a cornichon and then stick into the top of the burger and serve.
DR NICK'S BISON & PORK BURGERS
These make a nice change from beef burgers. The lean bison meat is balanced out by the pork leaving a juicy, flavourful burger. I've tried these with equal parts bison & pork and thought they were a bit too 'porky'. I think this mix is just right.
Provided by Dr Nick
Categories Lunch/Snacks
Time 35m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Wash your hands!
- Finely chop the red onion and add to bison and pork in a large mixing bowl (the bigger the better). Mix together briefly by hand.
- Add remaining ingredients and mix throughly by hand until mixture is homogenous. No egg necessary.
- Form mixture into 10 equal balls. Place each ball individually onto plastic cling wrap and form into patties (nice and thick). Wrap patty in cling wrap and freeze for later use, or cook immediately on the barbeque.
- Serve with whatever burger condiments you desire.
Nutrition Facts : Calories 251.5, Fat 11.3, SaturatedFat 4.1, Cholesterol 74.4, Sodium 415.8, Carbohydrate 8.5, Fiber 0.6, Sugar 1.7, Protein 27.4
BISON BURGERS
Ted Turner shared this better-than-beef burger recipe with Martha. Bison meat tastes similar to beef, but is leaner. Cook them up and give them a generous sprinkling of Ted's Special Spice Mixture and a slice of cheddar.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 6
Steps:
- Preheat a griddle to medium-high. Make 4 equal-size hamburger patties from the ground bison meat, taking care not to overwork the patties.
- Season both sides of each patty with 1/4 teaspoon of Ted's Special Spice Mixture, and place on griddle. Cover the burgers with a stainless steel bowl or other heat-proof, dome-shape object, and cook for 6 minutes. Turn the burgers over, and season the top of each burger again with 1/4 teaspoon of the spice mixture. Cover with the dome and continue to cook for 4 to 5 minutes, for medium.
- Place 2 cheese slices on each burger and cook until the cheese melts. Butter the cut side of the rolls and place, cut side down, on the griddle. Cook until lightly toasted. Serve each burger on a roll with 1 lettuce leaf and 1 tomato slice per burger.
BACON-CHEDDAR BISON BURGERS
A tasty alternative to beef! Fresh bison, mixed with a one-step Italian seasoning and a few other ingredients grilled up to perfection and topped with thick-cut bacon and Cheddar cheese! Add purple onion slices. A hearty burger that will likely please any hungry appetite! This recipe is great with fries or any kind of salad.
Provided by Jonny_Anvil
Categories Meat and Poultry Recipes Pork
Time 23m
Yield 4
Number Of Ingredients 13
Steps:
- Combine ground bison, egg, crushed crackers, Italian seasoning, Worcestershire sauce, garlic salt, black pepper, and coarse salt in a large bowl. Use your hands to form mixture into 4 large burger patties. Place on a plate lined with waxed paper and refrigerate until ready to cook.
- Preheat grill for medium-high heat and lightly oil the grate.
- Grill burgers for 2 minutes. Flip and brush with barbeque sauce. Flip again and cook until burgers are no longer pink in the center, about 8 minutes total. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
- Turn off the grill. Add 2 slices cooked bacon and 1 slice Cheddar cheese to each burger; close lid and let cheese melt, about 1 minute. Transfer burgers to buns and top each with 1 lettuce leaf.
Nutrition Facts : Calories 396.6 calories, Carbohydrate 30.7 g, Cholesterol 134.3 mg, Fat 14.9 g, Fiber 2.5 g, Protein 33.5 g, SaturatedFat 7.6 g, Sodium 636.5 mg, Sugar 1 g
BISON BURGER
Bison is known for it's extra lean meat. I am lucky enough to live near a Bison farm and restaurant. Buffalo Crossing is the name and that's where I got this recipe
Provided by GingerlyJ
Categories Lunch/Snacks
Time 30m
Yield 3 Burgers, 3 serving(s)
Number Of Ingredients 3
Steps:
- Make three burger patties per pound of ground bison. Coat the burgers, on both sides with olive oil spray to help form a crust; this keeps the juices in the burger. Sprinkle patties with our special High Plains Bison seasoning blend.
- Using a griddle, preheat to 550° F before cooking. We suggest using a laser thermometer to test the temperature. Place the bison burgers on the griddle for 4 minutes on the first side. Flip the burgers and cook for an additional 3 minutes. Check the internal temperature using a food thermometer to make sure the burger is at 135-140° F degrees.
- Finally take the bison burgers off the grill and let them rest for several minutes before eating. Enjoy!
Nutrition Facts : Calories 149.7, Fat 2.1, SaturatedFat 0.7, Cholesterol 69.5, Sodium 80.1, Protein 30.8
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