How to Make a Bison Burger

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.