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.
Servings: 4
Ingredients:
Bison Burgers
Photography by Edward Pond
| Nutritional Info | |
| Per serving: about | - |
| cal | 499 |
| pro | 29 g |
| total fat | 24 g |
| sat. fat | 8 g |
| carb | 39 g |
| fibre | 3 g |
| chol | 123 mg |
| sodium | 859 mg |
| % RDI: | - |
| calcium | 12% |
| iron | 40% |
| vit A | 2% |
| vit C | 3% |
| folate | 39% |
Suggested Recipes
-
1 tbsp (15 mL) canola oil
3/4 cup (175 mL) finely chopped onion
1 egg
1/4 cup (50 mL) dry bread crumbs
2 tbsp (25 mL) beer or water
2 tbsp (25 mL) grainy mustard
1/2 tsp (2 mL) crumbled dried thyme
1/2 tsp (2 mL) each salt and pepper
1 lb (500 g) ground bison
4 hamburger buns
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.
Tags:
Sandwiches-Burgers-Wraps; Meat-Other; Eggs; Vegetables; Make-Ahead; BBQ/Grill;
Source
Canadian Living Magazine: June 2008
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