Bison Burgers!

Who doesn't love a good burger?? Conscious about the meat I buy, I am always on the lookout for healthier, more sustainable options to the traditional (yet classic) beef burger. My answer to that: Bison!

Bison is a deliciously rich and sweet meat. It is similar to beef in that the cooking methods for both are approximately the same (bison just requires a lower cooking temperature than beef, and usually for a shorter period of time). Bison is a red meat on offer that is usually smaller scale than beef meaning that the chemical and energy inputs/outputs are considerably less than what cattle require - good for the environment, the animals, the producers and for us! It is also incredibly healthy in that one serving contains only 2.42g of fat, 143 calories, and 82g cholesterol! Moreover, it is a complete protein, and loaded with zinc, iron, potassium, and vitamins B12 and B6.

 

I get my bison from Island Meat & Seafood  (great little place for local and happy meat) in the Cook Street Village -  which they source from a farm up island called Island Bison, in Black Creek (near Campbell River). Their animals are pastured - meaning they get to dine on the most delicious grass (pasture!) they can graze on. This is natural to their diets, unlike the corn and other grains mass produced animals get fed. Moreover, they are free to roam the fields to their hearts content! Importantly, Island Bison's bison are also not subjected to antibiotics, hormones or steroids - which is important for more reasons than I want to get into right now. Essentially, they are happy bison... As happy as bison can be.

Okay, enough about the little guys! Let's eat em! I paired the sweet meaty burger goodness with a fresh from the garden tomato salad and the Sumac Ridge 2007 Black Sage Vineyard Cab Franc. The fruity, sweet, full flavor of the wine was gorgeous with the sweet and bold meat, while the earthy tones of the wine picked up on the flavorings I added including thyme, onion, and garlic.

Beautiful Bison Burgers

Ingredients:

1.5 lbs. Ground Local Bison

3 Garlic Cloves, minced

Half a Medium Sized Onion, finely diced

2 Heaping Tsp. Fresh Thyme, chopped

1/3 C Whole Wheat Bread Crumbs

1 - 2 Tsp. Worcestershire Sauce

3 Tbsp. Extra Virgin Olive Oil

2 Tsp. Sea Salt

1 Tsp. Fresh Cracked Pepper

Smoked Aged Cheddar (I like applewood!)

1/2 C of Your Favorite BBQ Sauce

Half a Medium Sized Onion, sliced and caramelized (Simply put a couple bats of butter into a pan, heat over medium-medium/low heat, dump in onions, dash with a pinch of sugar and stir occasionally till soft and buttery and brown. About 20 - 30 minutes. Watch them to ensure they don't burn).

Whole Wheat Buns.

What to Do:

(Because a BBQ is a culinary necessity I have yet to acquire) - Crank up your oven-broiler and place oven-rack about 4 inches or so lower than you would for a beef burger. The lower-middle of the oven is good. Let it heat up.

In a large mixing bowl combine all your ingredients, save for the cheese, BBQ sauce, caramelized onions and buns (obviously). Mix well with your hands, squeezing and kneading the mixture until it is well-combined and sticky. If it isn't sticking together well enough, add some more olive oil (about a Tbsp. at a time) till it does.

Portion out 5 burgers. Shape gently into patties - don't make em too thin or they will over cook and you will be left with dry and icky burgers! Place on a broiler pan (or on racks in a regular baking pan).

When broiler is heated, place your burgers in the oven. Cook about 4 minutes, flip, and then another 3 to 4. This should leave your burgers medium to medium-well done (recommended). If you want no pink, let them cook for an extra minute or two (but no more because they cook very quickly) after the flip.

Remove and lather 'em up with some BBQ sauce and top with the cheese. Return to the oven for about 45 seconds or so to let the cheese melt. Remove. Throw your buns inside up under the broiler for a couple minutes to crisp them up a bit. Remove and garnish with the caramelized onions and your favorite burger toppings such as heirloom tomatoes, crisp garden lettuce or Arugula, MMM pickles!, etc.... Eat. 

w/ Fresh-Picked Tomato Salad

Ingredients:



3-4 Roma or Heirloom Tomatoes (we used a massive handful of small Amish Salad Tomatoes), chopped

1 Tsp. White Vinegar

2 Tsp. White Wine Vinegar

1 Tsp. Sugar

3 Tbsp. Extra Virgin Olive Oil

A Small Handful of Chives, chopped

A Few Fresh Basil Leaves, roughly torn.

1 Tsp. Sea Salt

1 Tsp. Fresh Cracked Black Pepper.

What to Do:
 

Place tomatoes in a bowl, season with a little salt to bring out their flavour and juices. Mix the rest of the ingredients separately. Pour over tomatoes and stir carefully. Cover and chill at least 1 hour. Serve.

Additionally, if you have some arugula you could throw that under your salad for some extra nutritional and tasty deliciousness.

Enjoy!