All posts in Bison Recipes From Web

WeightLossCounsel.com – Greek Bison Burgers

By | August 27, 2012 | Bison Burger Recipes, Bison Recipes, Bison Recipes From Web | Comments Off

Weight Loss Counsel

 

Greek Bison Burgers

August 23, 2012

greek bison burgers

Feta and spinach not only add great flavor to these Greek-inspired burgers, but also provide moisture and texture tolean ground bison (click here to buy bison meat with a $50 discount!). The yogurt sauce is a perfect condiment, with much less fat than regular mayonnaise.

4 servings

Active Time: 

Total Time: 

Ingredients

Burgers

  • 1 pound ground bison
  • 1/2 cup cooked spinach, squeezed dry
  • 1/2 cup crumbled feta cheese, preferably sheep’s-milk
  • 2 teaspoons chopped fresh dill
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon minced garlic
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper

Yogurt Sauce

  • 3/4 cup nonfat or low-fat Greek-style plain yogurt, (see Note)
  • 1 teaspoon freshly grated lemon zest
  • 2 teaspoons lemon juice
  • 1 teaspoon chopped fresh dill
  • 1 teaspoon chopped fresh mint
  • Pinch of kosher salt
  • Freshly ground pepper, to taste

Bun & Toppings

  • 4 French rolls, or 4-inch pieces of baguette, preferably whole-wheat, split and toasted
  • 16 thin slices English cucumber
  • 8 slices vine-ripened tomato
  • 4 thin round slices red onion

Preparation

  1. Preheat grill to medium-high.
  2. Place bison, spinach, feta, 2 teaspoons dill, oregano, cumin, garlic, 3/4 teaspoon salt and 1/2 teaspoon pepper in a large mixing bowl. Gently combine without overmixing. Form into 4 oval-shaped patties roughly the size of the rolls.
  3. Oil the grill rack (see Tip, below). Grill the burgers until an instant-read thermometer inserted into the center registers 155°F, 5 to 6 minutes per side.
  4. To prepare yogurt sauce: Combine yogurt, lemon zest and juice, 1 teaspoon dill and mint in a small bowl. Season with a pinch of salt and pepper.
  5. Assemble the burgers on rolls with the yogurt sauce, cucumber, tomato and onion.

Tips & Notes

  • Note: Greek-style yogurt is made by removing the whey from cultured milk, which gives the yogurt an extra-thick and creamy texture. Look for it with other yogurt in large supermarkets.
  • Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
  • The reason why we use bison meat is simply because it has more protein but less fat & calories than chicken and beef, making it a great ingredient in this low fat burger recipe. Click on the banner below for a $50 discount & free shipping!

Nutrition

Per serving: 392 calories; 16 g fat ( 6 g sat , 1 g mono ); 68 mg cholesterol; 30 g carbohydrates; 35 g protein; 6 g fiber; 671 mg sodium; 458 mg potassium.

Nutrition Bonus: Vitamin A (45% daily value), Vitamin C (30% dv), Iron (25% dv), Calcium (16% dv).

Carbohydrate Servings: 1 1/2

Exchanges: 2 starch, 1 vegetable, 4 lean meat, 1/2 fat

Full Time Wife – Curry Bison Burgers

By | August 13, 2012 | Bison Burger Recipes, Bison Recipes, Bison Recipes From Web | Comments Off

The Full Time Wife

 

Curry Bison Burgers

I’m a big fan of Bison burgers. If you gotta have red meat go with bison or elk. The meat is leaner and it really tastes delicious without the gamey-ness. Lately, I’ve been wanting more excitement in my burger department, so I followed my heart andstomach and came up with this recipe. I’m so pleased with the tasty outcome, I just had to share it with you. Have a great supper!Curry Bison Burgers

1 lb of Ground Bison
Half a White Onion, minced
1 1/2 teaspoon of Salt
1 teaspoon of Black Pepper
1 tablespoon of Madras Curry Powder
2 teaspoons of Garlic Powder
2/3 cup of Puffed rice cereal
1 egg lightly beaten
Coconut oil for pan
Whole wheat buns
Cubed ripened Ataulfo Mango
Sriracha Chili sauce
Veganaise

  • In a large mixing bowl, add all ingredients together. Use you hands and squish away!
  • Form meat mixture into round 4 ounce balls and pat down into burger patties.
  • Heat pan on medium high. Add a tablespoon or so of Coconut oil. Once oil is heated pan fry patties about 4-5 minutes on each side.
  • Remove patties on paper towel to drain excess oil. Lowering heat to medium, place both sides of bun face down on hot pan to lightly toast bread.
  • Carefully remove buns after 30 seconds to a minute. Dress buns with Veganaise and Sriracha sauce. Place cubed mango on burger and enjoy!
For a side dish, I sauteed some Kale & Shredded Carrots in garlic infused coconut oil and a couple splashes of low sodium soy sauce.

Forest Leaves – An Italian (Bison) Steak Fit For a Queen

By | August 1, 2012 | Bison Recipes, Bison Recipes From Web | Comments Off

An Italian steak fit for a queen

By Melissa Elsmo OUT OF MEL’S KITCHEN July 31, 2012 2:44PM

Story Image
Nothing is more quintessentially Italian than dining al fresco on narrow streets in quaint medieval villages.

The thought conjures images of hand-made pasta tossed in delicate tomato sauce and served alongside glasses of ruby-hued chianti in the fresh Italian air.

On the heels of touring Gradara castle, immortalized in the fifth canto of Dante’s Inferno, I settled in to enjoy a late and leisurely afternoon lunch at a casual osteria. Tucked behind pristinely preserved castle walls in the Marche region of Italy, the eatery’s grapevine covered patio proved to be a perfectly enchanting setting for a most memorable lunch.

The diminutive, Osteria Della Luna, located in the charming town of Gradara served me the finest meal I enjoyed during my recent Italian adventure. Rather than select a predictable pasta dish, my eyes veered toward the rustic menu offerings centered around Italy’s coveted Chianina beef.

Chianina are among the oldest beef cattle breeds in the world and the large white cows pepper the hillsides throughout Italy. The hefty animals yield surprisingly lean meat with a bold flavor that foodies across the globe clamor for.

Monstrously thick Chianina steaks are the star ingredient in the iconic Tuscan Porterhouse steak dish called Bistecca alla Fiorentina, but I opted for something a little more manageable during my lunch in Gradara. On instinct I ordered a divine Chianina tenderloin steak with grilled pears, soft Stracchino cheese, crispy fennel and peppery arugula.

I savored every last bite of my glorious meal and washed it down with a memorable Sangiovese.

The simple preparation methods and limited ingredient list produced a surprisingly complex flavor and well-balanced dish. The entire experience left me feeling like the queen of the castle and I left inspired to riff on the dish at home.

Give it a try; I have no doubt it will leave you feeling soddisfatto!

Melissa Elsmo is an Oak Park mom, wife and chef/foodie. She speaks regularly about reclaiming the family dinner hour with nutritious meals. Check out her food blog at www.outofmelskitchen.blogspot.com.

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CookingPlanIt.com – Bison Burgers with Chipotle Aioli

By | July 23, 2012 | Bison Burger Recipes, Bison Recipes, Bison Recipes From Web | Comments Off

bison burger with chipotle aioli

Prep Time12 min
Cook Time35 min
Total Time47 min
Servings4
SkillEasy

Description

Bison is a leaner red meat that is also higher in iron than regular beef, so it’s worth finding fun ways to incorporate bison into your diet. This recipe is juicy, flavorful and will satisfy any burger craving.
Created by: Emily Wilson

Helpful tips

Bison Burgers with Chipotle Aioli

Bison is becoming more popular and easier to find at the grocery store. If you can’t find it, feel free to substitute regular ground beef.

Ingredients

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CHOW – Bison Bacon Cheeseburger Recipe

By | July 18, 2012 | Bison Bacon Recipes, Bison Burger Recipes, Bison Recipes, Bison Recipes From Web | Comments Off

CHOW

Bison Bacon Cheeseburger Recipe

By Aida Mollenkamp
Bison Bacon Cheeseburger
Difficulty: Easy | Total Time: 35 mins | Active Time: | Makes: 6 burgers

Savory bison patties are broiled then topped with a mess of sautéed jalapeños and onions, slices of avocado, and bacon. It’s a commitment of a meal—wimpy eaters need not apply.

Game plan: If you want to grill these burgers instead of broiling them, heat a grill to medium high and grill the patties uncovered for 10 minutes. Flip the burgers, top with cheese, and grill another 10 minutes for medium rare.

This recipe was featured as part of our Most Delicious Sandwiches photo gallery.

Read more about grilling.

INGREDIENTS
  • 6 slices smoked bacon (about 6 ounces) (Bison Bacon!)
  • 1 medium yellow onion, thinly sliced
  • 2 medium jalapeños, seeded and thinly sliced lengthwise
  • 3 tablespoons Worcestershire sauce
  • 2 medium garlic cloves, peeled and minced (about 1 tablespoon)
  • 1 large egg
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 pounds ground bison meat or Body By Bison Burgers
  • 6 thin slices Swiss cheese (about 3 1/4 ounces)
  • 6 toasted burger buns
  • 1/2 medium Hass avocado, sliced just before serving
INSTRUCTIONS
  1. Heat the broiler to high and arrange a rack in the middle. Place a cooling rack inside a baking sheet and set aside.
  2. Heat a large frying pan over medium heat. Add bacon and cook until browned and crispy, about 10 minutes. Remove bacon to a paper-towel-lined plate and set aside; do not discard bacon fat (you should have about 2 tablespoons). Return the pan to medium heat, add onion and jalapeños, and cook in reserved bacon fat until soft and starting to color, about 4 minutes; set aside.
  3. Mix together Worcestershire, garlic, egg, salt, and pepper in a large bowl until egg is broken up. Add bison meat and mix until thoroughly combined.
  4. Shape meat mixture into 6 (3/4-cup) patties and place on the rack inside the baking sheet. Broil until browned and springy to the touch, about 10 minutes for medium. Place cheese on top of patties and cook until cheese melts, about 1 minute.
  5. To serve, place cheeseburgers on buns and top with bacon, avocado slices, and sautéed onion mixture.

Beverage pairing: Ridge Three Valleys Zinfandel, California. Sometimes wines are dismissively cast off as “hamburger wines,” meaning that they’re not fit for anything better. But a good hamburger is a complex thing, a mélange of flavors and textures that deserves a great wine. Zinfandel has all the red fruit and sappy depth to pair perfectly with a burger, but this one from Ridge has a firm and elegant structure to bring a little bit of discipline to the pairing.

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