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Tasty Grass-Fed Bison Burgers -- Low in Saturated Fat |
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Ground grass-fed bison meat can have as little as 10% fat content, sometimes even less.
However, the best tasting and juiciest burgers are usually made from meat that has an approximate 20% fat content.
Canola oil is very high in monounsaturated fat, contains next to no saturated fat, and imparts no after taste.
We have added just enough in this recipe to help keep your burgers juicy and flavorful.
Pictured is our double burger combination--almost a half pound of succulent bison burger.
Instead of making the 6 patties the recipe calls for, make 8 smaller patties.
Shorten your total grill time by about 2 or 3 minutes.
Nobody comes back for seconds after one of these!
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| Ingredients |
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2 tbsp
4
2 tbsp
2 tbsp
2 tsp
1 tsp
1/4 tsp
2 lb
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canola oil
green onions, chopped medium fine
parsley, chopped very fine
prepared horseradish
Dijon mustard
salt
ground black pepper
ground grass-fed bison
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| Directions |
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- Combine first seven ingredients in a large mixing bowl.
- Blend in ground bison meat.
- Shape meat into patties, 3 to a pound.
- Place patties in a single layer on a small cookie sheet or serving tray.
- Cover loosely with plastic wrap and refrigerate for 1 hour.
- Pre-heat barbecue to medium-high.
- Just before cooking, brush the grill clean with a wire brush. Then quickly grease the grill with a rag or paper towel soaked in some vegetable oil.
- Except when the burgers are being flipped, the barbecue cover should be closed during cooking.
- Grill burgers for 3 minutes on one side without disturbing.
- Flip burgers over and cook the opposite side for another 3 minutes.
- Continue cooking on the same side without flipping for another 6-7 minutes but reduce heat to medium/medium-low.
- To finish, flip and cook the opposite side for a final 6-7 minutes for a burger that is between medium-well and well-done.
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