Jul 12

Bison burgers with avocado relish

Have you ever tried ground bison meat? Tastes just like beef! (Bet you thought I was going to say chicken.)

And according to the experts, it’s healthier too. Antibiotics and growth hormones are not given to bison, according to the U.S.D.A, and it is much lower in fat and calories than both beef and chicken. It’s also supposed to be higher in nutrients.

Now you might be wondering what the difference between a bison and a buffalo is. Turns out, all those animals that used to roam the American plains weren’t buffalo at all. They were bison.

Here’s a little excerpt from the U.S.D.A.: “The National Bison Association encourages the name bison to differentiate the American buffalo from the Asian Water buffalo and African Cape buffalo. The American buffalo is not a true buffalo. Its scientific name is bison and it belongs to the bovine family along with domestic cattle.”

Interesting, huh?

I should actually credit the hubby for all this info. Ever since he read “The Omnivore’s Dilemma” by Michael Pollan, he’s been a big advocate for buying grass-fed beef and bison. Which is how we ended up with ground bison when I sent him to the store to get hamburger fixin’s last week.

The hubby whipped up the patties – he usually adds all the ingredients without measuring, but I tried to provide some actual measurements in the recipe below – and I borrowed an avocado recipe from burger master Bobby Flay.

The only change I’d make is flattening the patties more before grilling. They tend to puff up and turn into meatballs instead of hamburger patties, which means you have a lot of bun and no meat until the middle. Then it’s meat city.

Recipe: Bison burgers with avocado relish

Adapted from Bobby Flay

  • 1 pound ground bison
  • Salt and pepper to taste
  • 1/8 teaspoon chili powder (or more to taste)
  • 1/4 teaspoon onion powder
  • Splash of Worcestershire sauce
  • Two avocados, diced
  • Half a small white onion, finely chopped
  • 1 jalapeno, minced
  • Juice of 1 lime
  • 3 tablespoons cilantro, chopped
  • Cheese of your choice, sliced
  • Four hamburger buns
  • Tomatoes, watercress, and other desired fixings
  1. Prepare grill.
  2. In a bowl, combine Worcestershire sauce, chili powder, onion powder and salt and pepper. Add ground bison and lightly mash together. Don’t overmix, or the burgers will be mushy. Form into four patties – flatten as much as possible – and place on plate. Put plate in freezer for 15 minutes.
  3. Once burgers are firm, remove from freezer and put on hot, lightly-oiled  grill. Cook until done throughout. If using, add cheese a minute or two before you take burgers off the grill so it has time to melt.
  4. Meanwhile, gently stir together avocado, onion, jalapeno, lime juice and cilantro.  Add salt and pepper to taste.
  5. Once burgers are done, place on buns and top with avocado relish, tomato slice, watercress and any other desired garnish.

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  1. Laura Dickinson

    I’ve had the Bison burger at Roadhouse Grill in Santa Maria. Very, very good. I bet homemade are much better. Yum!

  2. Sarah

    I have a friend who swears by bison burgers. She’ll be delighted to try out this recipe!

  3. Trisha

    What store did you find the Bison, I have been looking all over for it!

  4. Larissa

    Hi Trisha!

    We got the meat at Albertson’s. Not sure if they always carry it, or if it’s something new. Good luck!


  5. Linda

    They have the bison meet at Vons also

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