Juicy Bison Burger Recipe - Healthy Recipes Blog (2024)

FAQs

How do you keep bison burgers from falling apart? ›

The last thing you want to do is compress it! I form patties directly on a rimmed baking sheet by dumping the ground meat out onto it and forming it into even piles, which I then gently form into shape, pressing the meat together just until it holds its shape and is flippable without falling apart.

Bison meat is healthy meat. A 100-gram portion provides 20 grams of protein, 146 calories, and 7 grams of fats. It has almost no carbohydrates or fiber. Bison meat also provides small amounts of iron, magnesium, calcium, zinc, and other minerals.

Nice and lean, ground bison cooks quickly, so I like to grill, roast or sauté at a medium temperature (as opposed to medium high for beef), remove from heat and 5-10 minutes before serving. Lean meats do have more of a tendency to stick, so use plenty of oil.

Is bison good for burgers? Because bison meat is lower in fat and calories compared to ground beef, it's a lean alternative for your weeknight burger habit. Ground bison is a great choice for burgers because it can be easily be substituted in any recipe that calls for ground beef.

Try using some 80/20 or 85/10 ground beef. I thoroughly mash together the meat after adding the sauce and seasonings and then create the patty by flattening and then throwing the patty from hand to hand with some force. The result is a nice juicy tightly packed burger.

Egg yolk acts as a binder and adds flavor

After forming it into a patty, he explains that the egg actually helps bind the meat together, and adds an incredibly rich flavor to the burger patty. As a good rule of thumb, it's best to add one yolk per pound of ground beef.

Though consuming bison meat comes with several nutritional benefits, there are a couple of drawbacks to keep in mind, such as its slightly higher price and the fact that it's easier to overcook.

Bison costs more than beef at most stores for a few reasons. First, there is far less bison available than beef, with just 20,000 bison slaughtered a year compared to the 125,000 beef animals slaughtered each day.

In fact, bison is a healthy, lean, and deliciously-rich source of protein with less fat and more nutrients than other red meats, poultry, and fish. Its superior iron content gives it a beautiful deep red color. It's also super high in protein, vitamins, and minerals.

Salt and pepper can often be enough to enhance the natural flavors of the bison without overpowering it. For those looking to experiment, consider adding garlic powder, smoked paprika, or a touch of cayenne for a bit of spice. Don't forget to lightly oil your steak.

What is the most popular way to prepare bison? ›

Don't cook your steaks past medium-well under any circ*mstances, and medium-rare is generally considered the best. That's an internal temperature of about 130F. Searing in a pan, or grilling, are the best ways to cook a bison steak.

Just remember this one rule: low and slow. Cook the meat slowly with low to medium heat. This will draw out the natural flavors and keep the meat tender and juicy. Low temperature, high moisture, and a good amount of time will yield the best results.

Unlike, say, roast beef, bison is low in fat, so it won't be its best with tannic reds such as inexpensive young Cabernet Sauvignon. (The fat softens the tannins.) Try, instead, a Tuscan Sangiovese or fruit-driven Tempranillo from Spain. Either should pair beautifully with your Noble bison striploin.

To retain optimal juiciness and the best flavor, bison steaks should be cooked to internal temperatures of between 145 degrees (for medium-rare) and 160 degrees (for medium). Bison burgers should be cooked Medium, to a temperature of 160 degrees.

Can bison burgers be pink? Just like beef, a little pinkness to the meat is expected and acceptable when cooking bison burgers. The recommended internal temperature is 160°F for well done. Unlike beef, cook bison to a temperature of 145°F for medium-rare.

Chill or freeze your burgers

"Chill your burgers for at least an hour before you cook them," says senior food editor, Barney. "This will help them keep their shape when they're cooking and stop them falling apart." You can also freeze them before cooking.

Add 1 egg yolk per pound of hamburger. It won't add appreciably to the fat content and will bind the meat beautifully. The other thing you can do is add canned, drained, crushed black beans or chickpeas to the hamburger. The starch from the beans will bind the meat together and add an interesting taste.