Juicy Bison Burgers Food
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
JUICY BISON BURGERS
Flavorful bison burger is seasoned with a variety of tasty spices. Ready in just 20 minutes, it's the perfect weeknight dinner.
Provided by Vered DeLeeuw
Categories Main Course
Time 20m
Number Of Ingredients 10
Steps:
- In a large bowl, use clean hands to mix the bison meat and spices together until well-seasoned.
- Form four patties, each weighing 4 oz, 3 inches in diameter, and 1/2 inch thick. Make a dimple in the center of each patty.
- Preheat a grill, a grill pan or a George Foreman Grill over medium-high heat, about 5 minutes. Spray or brush the grill surfaces with oil.
- For medium doneness, grill the burgers for about 4 minutes on each side, or for a total of 4 minutes on a dual-contact grill. Serve immediately.
Nutrition Facts : ServingSize 1 bison burger, Calories 215 kcal, Carbohydrate 1 g, Protein 24 g, Fat 12 g, Sodium 340 mg
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 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.
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- Don’t add salt until after the bison burger patties are formed! Ever. Even a little bit. Salt draws the water out of your meat and the proteins start to dissolve—this equals bison mush and not bison burgers.
- Don’t overwork the meat. When you squish the meat with your hands work up the proteins and cause them to cross-link with each other. This destroys the potential for tender burgers.
- Either season burgers once they or formed or gently season it as you form the patties. But make sure your bison seasoning does not include salt! Do not work the seasoning into the bison meat.
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- In a large bowl, mix together the ground bison, garlic, jalapeno peppers, habanero pepper, red pepper flakes, cilantro, cumin, salt and pepper. Form into burger patties.
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- Sprinkle the seasonings evenly over the ground bison and gently mix the meat and seasonings together.
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- Use a slotted spoon to transfer the cooked bacon on to a paper towel. Save the bacon grease for another use.
- In a large bowl, combine bacon, bison, garlic, dijon mustard, onion powder, dried oregano, salt and pepper. Mix together without overworking the meat.
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- Gently form patties with the ground bison that are slightly larger than the diameter of the buns, as the meat will shrink slightly when cooked.
- Heat a cast iron skillet over medium-high heat until it just starts to smoke. Season the patties generously with kosher salt and freshly ground pepper. Add the butter to the skillet, swirl it, then immediately add the patties. Reduce the heat to medium so it doesn't cook too fast.
- Cook for about 3 to 4 minutes per side, or until the desired temperature is reached (medium-rare or medium is recommended). Add the sliced cheese about 2 minutes before the burgers are finished cooking to melt.
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- Divide ground bison into 4 equal portions and shape into 1/2 inch thick patties. Season generously with salt and pepper.
- Place a large skillet over medium heat. Add butter and olive oil. Once butter is melted, add the patties and cook 3-4 minutes on each side for medium-rare, or until the desired temperature is reached.
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- Wash the mushrooms and dry off with a paper towel. Remove the stems. Take two large mushroom caps and chop finely so that you have 1/3 cup finely chopped mushrooms. Slice the other mushrooms and set aside.
- To make the bison burgers patties, add the finely chopped mushrooms, spices, salt and pepper. Knead gently until everything is well incorporated. Then form two balls and flatten into burger patties. Place on a grill pan or cast iron skillet and cook until done, about 20-25 minutes.
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- Add mustard, panko bread crumbs, onion powder, seasoning salt, Worcestershire sauce, ketchup and cream to ground meat. Mix well with wooden spoon, preferably with your hands. Form into 4-6 patties,
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- Heat a cast iron griddle over medium-high heat until very hot. Add the patties and turn the heat down to medium.
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