Bison Burger Recipe

Bison Burger Recipe
American wild ox (buffalo) burger made with ground bison meat and prepared with savvy, beat with smoky grill sauce.

Yield: Makes 6-8 burgers


2 pounds ground buffalo (wild ox)

2 Tbsp finely cleaved new savvy

1/2 teaspoons salt

2 teaspoons dark pepper

1/2 onion, finely cleaved

2 Tbsp vegetable oil

Smoky grill sauce

Steps to Make It

1-Sauté the onions in the olive oil over medium-high warmth until translucent. Turn off the warmth and let it cool.

2-When the onions are cool enough to contact, utilize your (spotless) hands to tenderly blend them in with the buffalo burger meat, and include everything else. Try not to exhaust the meat, it will result in an intense burger. Just delicately crease it until the onions, savvy, salt and pepper are all around blended in.

3-Form patties with the meat, utilizing around 1/4 to 1/3 of a pound of meat for every patty. Here's a tip on making the patty: on the off chance that you press a slight space in the focal point of every patty it will help keep the burgers in a pleasant circle shape when cooking. Generally the burger will begin to get a little egg-molded as the edges contract from cooking.

4-Grill or broil the burgers on medium warmth, around 6-7 minutes for every side, less or additionally relying upon the thickness of the burger and the warmth of the skillet/flame broil, or until the inner temperature is 140°F for medium uncommon, or 160°F for very much done. A note on inside temperature. In the event that you are getting the ground meat from a source you trust (we got our own from Whole Foods) that does their own crushing nearby, or you granulate your own meat, you can securely cook the burgers uncommon or medium uncommon. Else you'll need to cook the burgers until very much done. Try not to push on your burgers while cooking, and downplay the flipping. Give the burgers a chance to rest around 5 minutes before serving.

Serve the burger with lettuce and tomato, bested with a smoky grill sauce.