Spicy Bison Burgers
I got a nice surprise when I went to the butcher today, he had fresh Bison! Bison is a lean delicious meat, It's rare for me to find fresh unfrozen bison, so I had some real fun today, there's a few caveats to making burgers with such a lean meat, Recipe after the jump.
I got a nice surprise when I went to the butcher today, he had fresh Bison! Bison is a lean delicious meat, It's rare for me to find fresh unfrozen bison, so I had some real fun today, there's a few caveats to making burgers with such a lean meat, Recipe after the jump.
I tried making a few "pure" bison burger and much like all the frozen bison burgers i've purchased in the grocery store it ended up delicious, although a bit on the dry side. There's a golden rule that I think you need to follow for burgers on the grill - "Grilled burgers need 20-30% fat content" this keeps them juicy, and to create a bit of flare up for the true grilled flavor. So here's 2 variations on Bison burgers.
Lamb Additive method.
3 lb ground bision 1
1 lb ground lamb shoulder
1/2 lb of grated cheese, your choice -- I used sauvagine and farmers cheddar.
2 whole chipotle peppers from the can, diced
2 eggs beaten
2 cloves of garlic, smashed
1 teaspoon hot mustard
Mix everything together with your hands and form into burgers... bbq as you normally would.. this burger was my favorite!
Compound Butter Method
1/2 Lb unsalted butter
1/4 Lb Rochford Cheese, grated
2 Lbs Ground Bison
1 Egg beaten
Ground Pepper
1 Clove garlic smashed
1 tablespoon hot mustard
Mix the Cheese and butter in your food processor and form into a tube with the diameter of about 3 inches, wrap in plastic and freeze for at least 2 hours or over night.
Combine the rest of your ingredients in a bowl with your hands, form burgers with a 1/4 inch slice of your compound butter in the center of the burger. I find it's easiest to make an oblong patty and fold it over the puck of compound butter. The butter will melt and lube your burgers nicely and keep them nice and juicy.
I tried making a few "pure" bison burger and much like all the frozen bison burgers i've purchased in the grocery store it ended up delicious, although a bit on the dry side. There's a golden rule that I think you need to follow for burgers on the grill - "Grilled burgers need 20-30% fat content" this keeps them juicy, and to create a bit of flare up for the true grilled flavor. So here's 2 variations on Bison burgers.
Lamb Additive method.
3 lb ground bision 1
1 lb ground lamb shoulder
1/2 lb of grated cheese, your choice -- I used sauvagine and farmers cheddar.
2 whole chipotle peppers from the can, diced
2 eggs beaten
2 cloves of garlic, smashed
1 teaspoon hot mustard
Mix everything together with your hands and form into burgers... bbq as you normally would.. this burger was my favorite!
Compound Butter Method
1/2 Lb unsalted butter
1/4 Lb Rochford Cheese, grated
2 Lbs Ground Bison
1 Egg beaten
Ground Pepper
1 Clove garlic smashed
1 tablespoon hot mustard
Mix the Cheese and butter in your food processor and form into a tube with the diameter of about 3 inches, wrap in plastic and freeze for at least 2 hours or over night.
Combine the rest of your ingredients in a bowl with your hands, form burgers with a 1/4 inch slice of your compound butter in the center of the burger. I find it's easiest to make an oblong patty and fold it over the puck of compound butter. The butter will melt and lube your burgers nicely and keep them nice and juicy.
0 TrackBacks
Listed below are links to blogs that reference this entry: Spicy Bison Burgers.
TrackBack URL for this entry: http://www.bbqblog.ca/mt/mt-tb.cgi/69
I thought this would be a good recipe to throw up here since it's a bbq bison burger with blue cheese (or cheddar - I think variation) I really like the addition of lamb, sounds like the sweet bison burger meat would mix well with the addition of the gamy lamb. I'm going to have to try it!