Question:

Double checking with ground bison?

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I've made normal burgers before, just not used bison (buffalo) before. They had a heck of a sale on it at the local grocery, so I figured-why not. Any suggestions? any do or do nots? I'm just tossing them in a skillet and making plain burgers out of them-nothing super fancy. but I would like tips.

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  1. It's very very similar to beef.

    It's much leaner than most ground beef, so you need to be careful that it doesn't fall apart while cooking.  

    I recently made bison burgers and used an egg and some bread crumbs to get it to hold together better.  The bread crumbs (panko) were neutral and the egg added a bit of richness.


  2. just remember that bison is very lean so mostly will taste dry compared to regular beef ,i have tried and not really enjoy it , but you make the choice you may enjoy

  3. bison is generally leaner, so you should cook it for less time than beef to keep it juicy. aside from that the flavor is also different... its way better.

  4. this is from Bison Cooking 101

    The following recipes are designed to give the reader and/or first time Bison meat buyer an opportunity to sample several Bison cuts. However, may we first recommend that Bison be tried alone, without condiments, spices or sauces. The meat truly has a subtle, discernible taste by itself that is highly agreeable and satisfying. By leaving off the condiments one can actually improve the taste and dramatically improve the calorie count.

    Individual cuts of Bison are identical to beef, except for color. Prior to cooking, Bison is a deeper red. This is due to the fact that Bison does not marble (produce internal streaks of fat) like beef. Marbling slows down the cooking process because the fat acts as an insulator - heat must first penetrate this insulation before the cooking process can begin. Since Bison lacks marbling, the meat has a tendency to cook more rapidly. Caution must be taken to guarantee that you do not overcook Bison.

    Bison Burger

    1 pound Ground Bison

    4 burger buns, split and toasted

    Salt and pepper

    Shape Ground Bison into four 1/2 inch thick patties. Grill covered 4-6 inches above medium hot coals, turning once, just until the pink has disappeared. Season to taste with salt and pepper. Tuck into a toasted bun, top with your favorite condiments and enjoy. Serves 4.

    Per patty: 156 calories; 9.1 g fat; 30 mg cholesterol; 60 mg sodium.

    Ground Bison can vary in leanness. The above recipe is based on 92 percent lean Ground Bison. Ask your meat market for the lean content of their product: extra-lean 95 percent or greater; lean 90 to 95 percent; regular 85-90 percent

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