As seen June 1, 2012 on Today in LA
Friday, Jun 1, 2012 | Updated 6:10 AM PDT
This bison burger recipe serves four.
24 oz. ground bison chuck
fresh cracked pepper
brioche hamburger buns
4 TBSP butter
4 oz. warm BBQ sauce
1 c. shredded smoked cheddar cheese (Utah Gold Creek Farms recommended)
1 c. buttermilk fried shallots rings
Heat char-grill to a medium high heat
1. Divide bison meat into four equal portions, form into burger patties and season liberally with salt and pepper
2. Grill on well-oiled grill until medium rare (about 3 minutes on each side.)
3. Butter hamburger buns and toast butter side down on grill
4. Top each burger patty with 1 oz. of warm BBQ sauce, ¼ c. grated cheese and ¼ c. of fried shallot rings, serve on toasted brioche bun.
1. Both charcoal and gas grills must be clean and free of debris before grilling on them.
To clean well, heat grill for 15 minutes prior to use, then scrub with a wire brush.
2. Before grilling burger patties, liberally brush grill with a cooking oil or use a spray.
3. When grilling with leaner meats such as bison, grill at no more than medium heat in order to obtain maximum flavor and moisture.
• The secret to bison is to cook it lower than you would beef. Intense, searing heat will dry it out. A medium heat is perfect and most beef recipes can be adapted to bison by lowering the temperature a little and adding a few minutes of cooking time.
• Bison has 70% to 90% less fat compared to beef; on average it has 50% less cholesterol. A 3.5 oz. serving of bison has 143 calories compared to 283 in the same serving size of choice beef.
4. When using a marinade, it should be oil based and low in acid: you do not want the acid to “cook” the meat before you get it on the grill. Rubs are a great way to go!