Audra Lowe: If the temperature is rise so it’s our excitement to start grilling outside. Diana from Midwest Living shows us how to make the perfect Bison Burger meal.
Diana McMillian: A good alternative for grilling is bison. It’s leaner than ground beef. Its substitutes well for ground beef and our recipe today starts with the bison which as you can see is a really wonderful red color. But we added some onion and celery and what’s really cool is apple. It’s cook together in vegetable oil. We add some ketchup and then some seasoning which is Jamaican jerk seasoning, some salt and pepper.
It’s kind of like mixing cookie dough and you can tell when it’s mix up well because everything is distributed more evenly. So then you divide the meat into six portions and you shape your Bison Burgers.
Okay, now that they’re all shape. Let’s go to the grill. For this recipe, it cooks eight to nine minutes per side. The most important thing about doing these burgers is one, don’t smooch them with your spatula as you’re cooking, that just—you lose the juice that way. Two, only flip them once and last and most important tool is your thermometer. Again, with bison, it’s very lean. It’s very easy to overcook it and get to dry burger so you have your thermometer available and check for 160° which is the same as beef.
The Texas toast takes about a minute per side so just put it on just before the burger are done and flip it once.
Now, we’re going to take this burger form great to fantastic by adding this wonderful fruit salsa. It’s very unexpected but fresh tasting for the summer. It’s made with penelope, strawberries, onions, mint, cilantro, and all those wonderful fresh bursting flavors that go great with a hot grilled burger.
So we’d start with the Texas toast and you can see we’re building on right here that’s been battered. Add the lettuce then we’ll take one of the burgers. That smells wonderful by the way. Top up with some of the salsa and there you go.
Do something unexpected this summer. Make our home on a ranch burger top with the bright refreshing salsa. This is Diana McMillian with Midwest Living and Better.
Audra Lowe: All right and for this and other warm weather recipes pick up a copy of Midwest Living Magazine on store shelves now.