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Has anyone ever had a bison burger? How do they compare to hamburgers?
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I had one not too long ago when I was covering a local fair - the FFA kids were selling bison burgers at the fair to raise money. The burger was three or four bucks - can't remember now, sorry - but was well worth that price. (Didn't get fries, soda, or anything else with it - and the burger wasn't that much larger than a dollar-menu burger from Sonic or McDonald's.)
Bison tastes, to me at least, a lot like very-lean ground beef. There's a slight gamey taste to it as well, but it's good stuff, especially the way that the FFA folks did it. They had a wood smoker out there, and I'm pretty sure they were burning oak in the thing.
Yeah, I'd definitely eat one again.
Bison tastes, to me at least, a lot like very-lean ground beef. There's a slight gamey taste to it as well, but it's good stuff, especially the way that the FFA folks did it. They had a wood smoker out there, and I'm pretty sure they were burning oak in the thing.
Yeah, I'd definitely eat one again.
source(s):
Nom nom nom!
Nom nom nom!
They're very good! Like a burger with extra tangy flavor (gamier than beef but MUCH less gamy than venison or most other game meats). Also, if there's cheese and condiments on it, it tastes like just a spiced burger.
Basically more flavor and less fat than beef. Yum.
Basically more flavor and less fat than beef. Yum.
Buffalo meat is described as having a taste similar to good quality beef with a slightly sweeter and richer flavor.
http://growersandgrocers.net/wordpress/wp-content/uploads/2009/02/bison-burger.jpg
It contains less cholesterol, less calories and less fat than either beef, pork or skinless chicken. Bison contains more iron and more vitamin B-12 than either of those three. Data from the USDA is summarized as follows:
Meat, Fat(grams), Calories(kcal), Cholesterol(mg), Iron(mg), Vit B12(mcg)
Bison, 2.42, 143, 82, 3.42, 2.86
Beef(choice), 10.15, 219, 86, 2.99, 2.65
Beef(select), 8.09, 201, 86, 2.99, 2.64
Pork, 9.66, 212, 86, 1.1, 0.75
Chicken(skinless), 7.41, 190, 89, 1.21, 0.33
Sockeye Salmon, 10.97, 216, 87, 0.55, 5.80
Bison is also easy to cook with. From the source...
Bison patties do not shrink as regular beef hamburger does. They also take less time to cook. You may use bison in any recipe that calls for beef -- everything from burgers on the grill, to marinated steaks, meatloaf, spaghetti sauce, stir frys, barbeques, hot dishes & casseroles -- even tacos can be made with bison! It is a wonderfully versatile, tasty meat.
The main rule of thumb is that it takes about 1/3 less cooking time on lower heat than recipes using beef. As for stews and chili, the meat will cook faster, but there isn't much adjusting needed because it is such a slow cooking process. If you think your meat may become too tender, par-boil or partially pre-cook the vegetables before adding to your recipe.
It contains less cholesterol, less calories and less fat than either beef, pork or skinless chicken. Bison contains more iron and more vitamin B-12 than either of those three. Data from the USDA is summarized as follows:
Meat, Fat(grams), Calories(kcal), Cholesterol(mg), Iron(mg), Vit B12(mcg)
Bison, 2.42, 143, 82, 3.42, 2.86
Beef(choice), 10.15, 219, 86, 2.99, 2.65
Beef(select), 8.09, 201, 86, 2.99, 2.64
Pork, 9.66, 212, 86, 1.1, 0.75
Chicken(skinless), 7.41, 190, 89, 1.21, 0.33
Sockeye Salmon, 10.97, 216, 87, 0.55, 5.80
Bison is also easy to cook with. From the source...
Bison patties do not shrink as regular beef hamburger does. They also take less time to cook. You may use bison in any recipe that calls for beef -- everything from burgers on the grill, to marinated steaks, meatloaf, spaghetti sauce, stir frys, barbeques, hot dishes & casseroles -- even tacos can be made with bison! It is a wonderfully versatile, tasty meat.
The main rule of thumb is that it takes about 1/3 less cooking time on lower heat than recipes using beef. As for stews and chili, the meat will cook faster, but there isn't much adjusting needed because it is such a slow cooking process. If you think your meat may become too tender, par-boil or partially pre-cook the vegetables before adding to your recipe.
source(s):
http://www.inmamaskitchen.com/FOOD_IS_ART_II/gourmet_meats/bison_buffalo.ht...
http://www.beechhillbison.com/buffalo_nutrition.html
http://www.thebisonranch.com/recipes.html
http://www.inmamaskitchen.com/FOOD_IS_ART_II/gourmet_meats/bison_buffalo.ht...
http://www.beechhillbison.com/buffalo_nutrition.html
http://www.thebisonranch.com/recipes.html
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