My favorite time of year is here! If it were up to me, I would be grilling outside twelve months out of the year. Something about the charcoal, smoky, oh so delicious flavoring that a great grill session adds to the food keeps me coming back for more. Even in sub freezing temperatures.
Thankfully, we’re heading into the summer and we don’t have to worry about it snowing while we flip the burgers. And who doesn’t love a good burger? Today, a burger does not mean a frozen, ground beef saucer. Burgers can be whatever you want them to be! Turkey, black bean, bison…yes, I said BISON. Today’s post is all about my relatively new discovery of bison and how to make delicious burger sliders with it!
How does Bison differ from regular ground beef? Raw Bison meat is a much deeper red color because it is VERY lean. Since it is doesn’t have the marbling and fat that you see with ground beef, the result is deeper red color. In terms of flavor, Bison does not disappoint! I find the flavor to be a little sweeter and richer compared to ground beef. A lot of the flavor of ground beef comes from the fat. You can certainly buy leaner cuts of ground beef, which reduces the fat content, but bison’s meat is still more rich in flavor.
How Does Bison Compare?
Bison: 2.42g Fat 28.44g Protein 143 Calories
Beef (choice): 18.54g Fat 27.21g Protein 283 Calories
Let’s get to it…
- 1.25 lbs Ground Bison
- 1 medium tomato
- 1/2 red onion
- 1 head green leaf lettuce
- 4 slices sharp cheddar cheese
- 1/4 tsp salt
- 1/2 tsp pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- red pepper flakes to taste
- 1 Tbsp Worcestershire sauce
- 1 tsp olive oil
- 4-6 rolls
1. Turn your grill to the medium-high setting.
2. Add the ground bison to a large mixing bowl. Add in the olive oil, worcestershire sauce, salt, pepper, onion/garlic powder and red pepper flakes. Mix together with your hands.
3. Take a portion of the ground bison mix, roll it in your hand and then flatten it into a patty shape. Make sure to push down in the center of the patty to make it thinner in the center. This will allow your burgers to cook evenly. This recipe is portioned for you to make four medium sized burgers or about 6 burger sliders. You can add a teeny bit of worcestershire sauce in the middle of your burger for some extra flavor. WASH your hands thoroughly.
4. Place your burgers on the grill. They will take approx. 7-8 minutes (4 minutes the first side and 3 minutes on the flip) to cook to medium-well.
5. While the burgers are cooking, wash the lettuce and set to the side. Slice the red onion and tomato.
6. Once the burgers are done, take them off and set them to the side for a couple of minutes before putting them on the bun and adding the toppings. (The USDA recommends an internal temperature of 160 degrees F)
- I always use a digital thermometer to check the temperature of my meat. The USDA recommends an internal temperature of 160 degrees F. Those of you with a Weber grill (like me) probably realized very quickly that times given in recipes are more like guidelines that you should cut in half. Personally, I think one of the most frustrating things about cooking is that you have to know YOUR grill/oven/stove etc. But don’t let that stop you! Using my thermometer as a resource instead of just the times given in recipes has saved me time and time again!
If you want to learn more about Bison visit here for lots of information! I can’t wait to create some more recipes with this delicious meat.