Ground Bison & Burgers
Ground Bison Recipes
Source: Sharon Johnson, past-employee of Valta Bison
When our chilly winter hits, we Calgarians really enjoy our comfort foods. Here is a lighter version of an old favorite.
Bison Guilt-Free Meat Loaf
3/4 lb
to taste
2 small
1 clove
2 stalks
1/4 cup
1/4 cup
3 tbsp
1 large
1/4 cup
to taste
lean ground bison
salt/pepper
carrots chopped
garlic, minced
celery, chopped
medium onion, chopped
bread crumbs
cilantro, chopped
egg, white only
Saucy ladies homestyle marinade (purchase at Valta Bison)
hot sauce if you wish
Notes:
Preheat oven to 350 degrees.
In food processor chop carrots, garlic, celery, onion, and bread crumbs. Combine with egg white. Transfer to a bowl and mix in bison meat, salt and pepper. Add cilantro and hot sauce if desired.
Line a baking sheet with foil. Shape meat mixture into a log. Brush the meat loaf with Saucy Ladies Homestyle sauce. Bake for 30 minutes – test for doneness. Brush the meat again with sauce halfway through cooking time.
Serve with creamy mashed potatoes( a little cream cheese adds flavour), and steamed green beans .
Source: Smoke Signals
Appetizer Bison Meatballs
2 lb
2 large
1 cup
1/4 medium
2 tbsp
1 tbsp
2 tsp
1 tsp
1 tsp
1/2 tsp
lean ground bison
eggs, slightly beaten
shredded mozzarella cheese
onion, finely chopped
parmesan cheese
ketchup
worcestershire sauce
italian seasoning
basil
pepper
Notes:
Preheat oven to 325 degrees. Combine all ingredients. Shape into 1 inch meatballs. Place on a rack in a shallow roasting pan and bake for about 20 to 25 minutes. Test for doneness.
Dipping sauce.
Meatballs can be enjoyed this way with a favorite dipping sauce. Here is one you may like to try.
2 cup
2 tbsp
12 oz / 370 ml
12 oz/ 370 ml
ketchup
cornstarch
apple jelly
currant jelly
Notes:
Combine ketchup and cornstarch. Stir in jellies. Heat and use a warm dipping sauce or spoon over meatballs at serving time.
Yields about 8 dozen meatballs.
Bison Tarts
1 lb
1/2 cup
2 tsp
1 can / 10 ounce
2 cup
sliced
lean ground bison
onion, finely chopped
worcestershire sauce
cream of mushroom soup
cheddar cheese, grated
fresh brown bread slices
Notes:
Remove crusts from bread and butter bread slices. Place buttered-side down in tart tins. Brown meat and onions. Add Worcestershire sauce, soup and grated cheese. Mix well. Spoon mixture into bread shells and bake at 350 degrees for 35 minutes. Great finger food and child-friendly. Like a little more spice – top with salsa.
The Bison Burger
Source: Canadian Bison, Summer 2005
15 ways to TOP IT UP!
Naked
Chili-Cheese – Your favorite bison chili recipe, grated cheddar, onion and jalapenos
Vermejo - Monterey Jack cheese, fried onion, and mushrooms
Cordon Bleu – Topped with grilled ham and cheese
The C.O.B. – Cheddar, fried onion and bacon
Blue Creek – Blue cheese, bacon and mushrooms
Skinny Dip – Avocado slices
Kitchen Sink – Grilled ham, fried egg, bacon, mushrooms, fried onion and your choice of cheese
Spikebox – Monterey Jack, jalapenos and bacon
New Mexico – Monterey Jack, Green chili peppers and guacamole
George’s Cadillac – BBQ sauce, cheddar and bacon
Breakfast – Grilled ham and fried egg
Swiss and Mushroom – Swiss Cheese, mushrooms and Sour cream
Philly – Sauteed bell peppers, fried onions, mushrooms and cheese
Ultimate Skinny Dip – no bun, serve with side of cottage cheese
Notes:
Chances are your very first bite of buffalo may have come from a Bison Burger. The bison burger is a “natural” fit for your BBQ or indoor grill. Add your favorite toppings to your lean bison patties for a tasty, nutritious meal.
Be creative and add all the fixin’s or just the basics. To help you customize your burger, here is a little help from Ted Turner’s staple Bison Burger toppings featured on the menu of his US restaurant chain, Ted’s Montana Grill www.tedsmontanagrill.com.
Prairie Fire Bison Burgers
Source: Canadian Bison
1 1/2 lb
1/2 cup
1 medium
1 clove
1/2 cup
1 large
1 tsp
1 tsp
ground bison
onion, finely chopped
jalapeno, finely chopped
garlic, finely chopped
rolled oats
egg
salt
pepper
Notes:
Mix all ingredients together. Shape into patties about 1/2 inch / 6.25 cm thick. Brush grill with oil. Grill patties about 4 inches from coals, turning once, until they are done. (4 to 5 minutes on each side for medium).
Serve with Chili Sauce.