There is something perfect about a burger. I love that it is a known entity. It’s not like you would ask someone, “Hey, have you ever had a burger? They are awesome!” No, that would be ridiculous because everyone has had a burger.
But, if you asked, “Have you tried a BISON burger?” You may receive a different response!
I tried bison for the first time about three years ago. Now, I choose bison (sorry big buffalo) over beef (good news cow) almost exclusively.
- Richer flavor
- Higher level of protein
- Richer in minerals
- Loads of fatty acids
- Leaner than beef
- More iron
- Less cholesterol
AND!!! Private ranchers typically supply bison, which is more beneficial for our health because the animals are almost always free-roaming and naturally grass fed!
Most people think you cook beef and bison (buffalo) the same way. Au Contraire. Buffalo meat is less fatty, so it has different cooking requirements. Bison requires slow-cooking at a low temperature. So, if you plan to grill or broil bison, make sure that you take this cooking recommendation into consideration. If you plan to grill the bison, cook it approximately 4-6 inches above medium-hot coals, and if you plan to broil the meat, move the rack one level down from where you would normally broil burgers.
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TIME: Bison takes 1/3 less time to cook.
HEAT: It also requires 1/3 less heat.
REST: Allow the bison to rest in a warm place for 5-15 minutes. Cutting the meat too soon will allow all the sealed juices to escape.
TEMP: Internal temperature should be between 145 degrees Fahrenheit.
For more information and great cooking recommendations visit: www.thebisoncouncil.com
Paleo Bison Bacon Burgers
- 1.5 lbs. of ground Bison
- 3 Tbsp. cilantro, finely chopped
- 3 Tbsp. green Onion, finely chopped
- 3 Strips nitrate-free bacon
- 1/3 Tsp. salt
- Pepper to taste
- 1-1.5 Tbsp. coconut aminos
- You can also add garlic, red pepper, or red onion instead of green.
- Place bacon on a foiled cookie sheet. Next, place the cookie sheet in a cold oven. Turn the oven on to 400 degrees. Set timer for 20 minutes. Once bacon is thoroughly cooked, place it on paper towels to drain excess oil. (TIP: This is by far the best way to cook bacon – no mess, no fuss!) Once cooled place in a mini food processor and blend. You want the bacon to become a paste. (This is my SECRET BACON PASTE RECIPE. I know, complicated)
- Start the grill, and warm it up to a medium heat. Remember, bison should be cooked at a lower temperature than beef.
- Mix bacon paste, green onion, cilantro, salt, pepper and coconut aminos in a medium-sized bowl. Whisk like there is no tomorrow!
- Add the bison, and GENTLY mix the ingredients together with your hands (TIP: ground meat can be ruined if you mix it too hard. Be Kind!)
- Create four even sized balls. Then flatten leaving a small indent in the middle (TIP: This will help the meat cook more evenly) Add a small dash of coconut aminos to the dent.
- Make sure the meat is almost room temperature before cooking. (TIP: Meat and fish cook much better if they are not too cool.)
- Rub a tiny bit of olive oil on the burgers before grilling.
- Grill burgers, flipping them half-way through. Make sure that the center temperature is 145 degrees. (TIP: ALWAYS use a meat thermometer when cooking meat. Cooking times will vary, depending on the grill)
- Cover with foil, and allow burgers rest 5-15 minutes
- Add whatever condiments you like! Enjoy!
Makes approximately 4 delicious burgers.
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Need a meat thermometer?