Tuesday, May 17, 2011

Bison Burgers-Mandi

This one I have to hand to Patrick-this pregnancy has practically turned me into a vegetarian and I hate handling meat let alone eating it. I found the recipe but that's about all my involvement. He LOVED them and surprisingly so did Maya (who is 2 1/2-she's a little adventurous when it comes to food, thankfully!).

1 egg
4 tsp
Worcestershire Sauce
2 tsp dry mustard
2 tsp minced garlic
1/2 cup
loosely packed, finely chopped, green onion (about 4 to 5 onions)
2 tbsp prepared horseradish
1 tsp sea salt
½ tsp black pepper, freshly ground
2 lb
ground bison (approx 10% to 20% fat)
vegetable oil

These are the instructions he followed (for the most part):
  • In a medium sized bowl, lightly beat the egg. Blend in the Worcestershire sauce, dry mustard, sea salt, black pepper, garlic, green onion, and prepared horseradish.
  • Add ground bison. Mix by hand until meat and seasonings are evenly blended.
  • Shape meat into 6 patties. Place patties on a cookie sheet or serving tray. Loosely cover with plastic wrap and refrigerate for at least an hour.
  • Pre-heat the barbecue to medium-high.
  • Brush a little cooking oil on the top side of the burgers. Quickly grease the preheated grill with a rag or paper towel soaked with some cooking oil. Place the burgers on the pre-heated grill, top side down.

  • Except when the burgers are being flipped, the barbecue lid should be closed during cooking.
  • Grill burgers for 4 minutes on one side without disturbing.
  • Flip burgers over and cook the opposite side for another 3 minutes.
  • Flip again, cook over reduced or low heat for 6 to 7 minutes.
  • To finish, flip one more time and cook over low heat for a final 6 to 7 minutes for medium-well to well done burgers.
  • 1 comment:

    1. Give credit to www.bisonbasics.com for this recipe.