Foodie Friday: Bison Burger Recipe

Ingredients:

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

 

Directions:

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!