Friday, September 4, 2009


Recipe #2 of the day.
It isn't often that i cook or eat red meat. My body cannot digest it, and i'm generally opposed to the feeding of large livestock that give only a small amount of meat back per the large amount of land, sun, air, and overall natural energy they use.
That being said - i support the resurgence of bison into the market, and the lean, healthy, high protein meat that buffalo yield is actually digestible for me. So every once in a while, especially fun for BBQs or camping, i splurge and make buffalo burgers.

Bison Burgers
  • 1 package bison (1 lb)
  • 3 cloves garlic, minced
  • 1/2 onion, diced finely
  • Worcestershire sauce to taste (5 or so dashes)
  • Salt, Pepper, garlic powder, herbs to taste (basil, oregano, chilli powder, etc)
  • 1/2 jalapeno, diced finely
Chop up all the ingredients and combine in a bowl. Using a glove would be wise as meat is gross, and jalapenos can burn your skin and inevitably your eye (or worse) the next time you scratch it with your finger. Add the Worcestershire sauce to make the meat a little more moist. Form patties and coat each side with seasoning salt and salt and pepper for a nice crust.

I made 2 patties, they are huge. HUGE. We're talking 1/2 pounders here. I will most likely consume half and leave the next for camp breakfast the next day. If you want to be less excessive, form 3 or 4 patties.
Cook until 160 degrees inside - Bison cooks a little faster than beef. Also keep in mind when forming your patties: bison does not shrink like beef. It is so lean that the shape you make it is about the shape it cooks to. Also, don't squeeze out the juices as much as you would with regular hamburger: you won't be squeezing out fat, you'll be squeezing out juiciness.

This is a pretty basic recipe and can be majorly spruced up with things like horseradish, blue cheese, sauteed mushrooms. But i'm camping, let's keep it simple! I am serving them on onion rolls, though: yum! Now i just have to cook and flip on a camp stove without dumping the meat on the coals... wish me luck on that one!

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