Tested till perfect Bison Burgers

Bison Burgers

Butchers at farmer's markets and specialty stores are great sources for homegrown bison. Try these burgers with grainy mustard and whole wheat buns.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2008

Recipe2 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

  • 1 tbsp 1tbspcanola oil
  • 3/4 cup 3/4cupfinely chopped oniononions
  • 1 1eggeggs
  • 1/4 cup 1/4cupdry breadcrumbs
  • 2 tbsp 2tbspbeerbeers or water
  • 2 tbsp 2tbspgrainy mustard
  • 1/2 tsp 1/2tspcrumbled dried thyme
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1 lb (500 g) 1lb (500 g)ground bison
  • 4 4hamburger bunhamburger buns
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Preparation

In skillet, heat oil over medium heat; cook onion, stirring often, until softened and golden, about 10 minutes.

Meanwhile, in large bowl, mix together egg, bread crumbs, beer, mustard, thyme, salt and pepper. Stir in onions, then bison; mix until just combined. Shape into four 3/4-inch (2 cm) thick patties. (Make-ahead: Store, separated by waxed paper, in airtight container and refrigerate for up to 24 hours. Or freeze for up to 1 month; defrost in refrigerator.)

Place patties on greased grill over medium heat; close lid and grill, turning once, until no longer pink inside and digital thermometer inserted sideways into centre reads 160°F (71°C), about 10 minutes. Sandwich in buns.

Nutritional Information Per serving: about

cal 499 pro 29g total fat 24g sat. fat 8g
carb 39g fibre 3g chol 123mg sodium 859mg

% RDI:

calcium 12 iron 40 vit A 2 vit C 3
folate 39
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