Ground Bison Recipes
Bison Blue Cheese Burger
Kathy Cary l Lilly’s l Louisville, Kentucky
Food Photography l Jason McConathy
Recipe Styling l Cook Street School of Fine Cooking – Denver, CO
1 1/2 lbs. ground bison
2 Tbs. good quality Dijon mustard
2 Tbs. roasted & chopped shallots & garlic
1 tsp. Lea & Perrins Worcestershire sauce
splash extra virgin olive oil
kosher salt & fresh ground black pepper
good quality blue cheese or Roquefort
2 red onions sliced
2 bulbs fennel sliced
Combine all ingredients and form 6 patties adding approximately 1
teaspoon of blue cheese into the center of each patty. Grill to order. Serve with rosemary roasted potatoes and homemade coleslaw.
2 sliced red onions drizzled with extra virgin olive oil & balsamic vinegar. Grill until tender.
2 bulbs of fennel, sliced & sautéed until tender.
Toss the onions & fennel together and place on bison burger.
Bison & Baby Brown Mushroom Soup
Makes 10 to 12 cups of soup
LeeAnn Trynoski l Colorado Buffalo Grill Inc. /RL Bison Ranch l 2011 NBA Best Buffalo Soup Winning Recipe
2 lb Ground Bison
2 lb baby brown mushrooms (sliced)
2 Tablespoons Olive Oil
1 Large onion chopped
4 cloves garlic, chopped fine
2 whole fresh jalapeño pepper chopped fine (seeds removed)
1 bunch of parsley chopped
48 oz of vegetable stock
48 oz of water
2 Cups Quinoa, prepared according to package directions
1 big bunch of kale chopped (veins removed)
8 oz cream cheese
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon of crushed red pepper flakes
Chopped scallions (for garnish)
Sauté onion, garlic, jalapeño, salt, pepper and red pepper flakes in olive oil. Add Ground Bison and Mushrooms cook through. Add vegetable stock and water, simmer. Add cream cheese and simmer. Right before serving, stir in Kale.
To serve put ½ cup of the reserved quinoa in each soup bowl then add soup and garnish with chopped scallions.
Southwest Bison burger-Sausage Sandwiches
Bruce Aidells l Aidells Sausage
The only thing that separates a burger from a sausage mixture is that sausage is a mixture of spices and other flavorings and ground meat, while a burger is ground meat sprinkled with salt and sometimes spices. If you want to turn this mixture into a full-blown sausage, you can stuff it into sausage casing by using a meat grinder that has a sausage horn.
This burger-sausage sandwich is inspired by Mexican sandwiches called tortas. What makes these sandwiches really special is the combination of bison burger-sausage and the layers of condiments. Yes, they are messy to eat, but worth every stain on your shirt, blouse or pants!
1 1/2 pounds ground bison burger
1 1/2 teaspoon kosher salt
2 Tablespoons chili powder
1 teaspoon freshly ground black pepper
1/2 cup chopped cilantro
1/4 cup diced fire-roasted mild green chile, canned or fresh, about 1 whole (see note)
2 teaspoons minced garlic
1 teaspoon grated lime zest
2 Tablespoons finely chopped green onion
1 pickled jalapeño chile, finely chopped (optional)
1 avocado, peeled, seeded and thinly sliced
4 slices Jack cheese (optional)
2 ripe tomatoes, sliced
4 slices red onion
4 sweet Italian rolls – 6 inches long or Mexican bolillo rolls
2 cups shredded iceberg lettuce or cabbage
INGREDIENTS FOR Jalapeño Lime Mayonnaise
1/2 cup mayonnaise
2 Tablespoons freshly squeeze lime juice
2 teaspoons grated lime zest
1 Tablespoon finely chopped pickled jalapeño chile
In a medium bowl combine bison with salt, chili powder, black pepper, cilantro, green chile, garlic, lime zest, green onions and optional jalapeño. Form into four oval patties roughly the size of the rolls and about 3/4-inch thick. Set aside.
Make Jalapeño-Lime Mayonnaise by whisking together all the ingredients in a small bowl. Set aside.
Preheat a gas or charcoal grill to medium high heat and grill burgers for four minutes per side for medium rare. Transfer to a warm plate and lay Jack cheese on top of each patty.
To assemble the sandwiches, spread mayonnaise blend over the top and bottom half of each roll. Place burger cheese side up on bottom half of roll. Layer slices of avocado over each burger and then slices of tomato and red onion. Cover with a thin layer of shredded lettuce or cabbage and add top half of roll. Cut each sandwich into halves and serve at once.
Note: To fire roast green chilies, place under a broiler or directly over a gas flame and cook until the skin is charred, turning frequently. Place in a plastic bag for 15 minutes to steam. Scrape off the charred skin and seed, stem, and chop.
777 Ranch Ground Buffalo Empanadas with Chimichurri sauce
Chef MJ Adams l Corn Exchange Restaurant, Rapid City, SD
2 garlic cloves minced
2 stalks of celery, diced
2 carrots, diced
1 medium onion, diced
2 lbs. of ground Buffalo meat
1/2 cup of green olives, rough chopped into small dice
4 hard boiled eggs, peeled and diced
1/2 cup of moist sun dried tomatoes
Salt and pepper for seasoning
2 T. of olive oil
INGREDIENTS FOR Empanada dough
3 cups of flour
1/2 cup of cold butter
1/4 cup of lard
1/4 cup of cold water
INGREDIENTS FOR Chimichurri Sauce
1 cup of chopped parsley
3 Tablespoons garlic, finely chopped
1/4 cup of red wine vinegar
3/4 cup of olive oil
1 tsp. of red pepper flakes
Prepare all ingredients first, then make the dough. To make the dough, place flour in a bowl, and work in butter and lard. Dissolve salt in water and work into flour mixture, making a dough. Let rest for 30 minutes in the fridge.
To make the filling, heat a large sauté pan, adding the olive oil. Sauté the onions, garlic, celery and carrots for 5 to 8 minutes. Add the ground buffalo and cook until the meat is about medium (the meat will continue to cook in the dough), breaking up with a fork while cooking. Add the olives, sundried tomatoes and season to taste with salt and pepper. Remove and let cool. Once cooled, add the the eggs and mix thoroughly.
Divide the dough into 12 portions and roll each into a circle about 6 to 7 inches in diameter. Brush the perimeter with water, place ¼ cup of filling onto one side, fold the dough over the filling and press the two edges firmly together, crimping if desired or lay on a baking sheet and with an end of the fork tines pressed into the ends. Optional- brush tops with beaten egg yolk and water mixture. Bake at 400 degrees for 25 minutes and golden brown. While baking, make the Chimichurri sauce by combining all of the ingredients and mixing well. Pour over empanadas just before serving.