Foodie Friday: Bison Burger Recipe

As seen June 1, 2012 on Today in LA

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    This bison burger recipe serves four.  

    24 oz. ground bison chuck
    sea salt
    fresh cracked pepper
    brioche hamburger buns
    4 TBSP butter
    4 oz. warm BBQ sauce
    1 c. shredded smoked cheddar cheese (Utah Gold Creek Farms recommended)
    1 c. buttermilk fried shallots rings
    Heat char-grill to a medium high heat
    1. Divide bison meat into four equal portions, form into burger patties and season liberally with salt and pepper
    2. Grill on well-oiled grill until medium rare (about 3 minutes on each side.)
    3. Butter hamburger buns and toast butter side down on grill
    4. Top each burger patty with 1 oz. of warm BBQ sauce, ¼ c. grated cheese and ¼ c. of fried shallot rings, serve on toasted brioche bun.
    Cooking Tips:
    1. Both charcoal and gas grills must be clean and free of debris before grilling on them.
    To clean well, heat grill for 15 minutes prior to use, then scrub with a wire brush.
    2. Before grilling burger patties, liberally brush grill with a cooking oil or use a spray.
    3. When grilling with leaner meats such as bison, grill at no more than medium heat in order to obtain maximum flavor and moisture.
    • The secret to bison is to cook it lower than you would beef. Intense, searing heat will dry it out. A medium heat is perfect and most beef recipes can be adapted to bison by lowering the temperature a little and adding a few minutes of cooking time.
    •  Bison has 70% to 90% less fat compared to beef; on average it has 50% less cholesterol. A 3.5 oz. serving of bison has 143 calories compared to 283 in the same serving size of choice beef.
    4. When using a marinade, it should be oil based and low in acid: you do not want the acid to "cook" the meat before you get it on the grill. Rubs are a great way to go!

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