Bison Burger Images

*Phew*... This is a LOT of Bison Pictures! Hopefully everyone has enjoyed my little bison education chapter. I know I enjoyed preparing and enjoying everything!

Awesome BBQ Bison Burgers

Last night I grilled up my Bison Burgers from my Bison Sampler. I really didn't have a good Bison burger recipe, so before I left the office for the day, I got together with our Creative Director and creator of the Lobster Gram Cooking Manual, Nancy and we created a BBQ sauce with simple directions and complex flavor. Here is the video from the recipe, and I will be working on these pictures as well as the pictures from the Bison Strip Steaks & Rib eyes to post very soon. Happy eating foodies!



Nancy & Nikki's BBQ Bison Burger Recipe

• 4 1/4 lb Bison Burgers
  
• 1 Cup Sweet Baby Ray's Award Winning BBQ Sauce (Original)
  
• 1 Tsp Sea Salt
  
• 1 Tsp Pepper
  
• 1 Tsp Ground Garlic
  
• 1 Tsp Ground Thyme
  
• 1 Tbs Brown Sugar
  
• 1 Shot of Jack Daniels
  
• Spray on Olive Oil (such as Pam)

Directions
In a mixing bowl, combine BBQ sauce and other ingredients and blend well. Spray Bison Burgers with olive oil. Using a rubber spatula, cover one side of burger with BBQ Sauce and flip. Cover other side of burger and set to the side. Repeat this with all burgers.
Heat electric grill on high (5) and sear burgers for 1-2 minutes per side. Turn grill heat down to low (3) and cook burgers 4 minutes per side. When burgers are about 4 minutes from being done, give them another slathering of BBQ sauce and lay your cheese on the burger to melt.
Remove burgers form heat when cheese is melted. Let stand 5 minutes before serving.

Buffalo Burgers with Pickled Onions and Spicy Red Pepper Sauce

Tonight I feel like celebrating...and It's just my good fortune that Chicago has had weather in the 70s for the last few days so I'm going to take full advantage of this natural oddity and grill out with some friends tonight. So it;s going to be this fantastic Bison Burger recipe for dinner tonight. I can't wait!

Ingredients
For sauce

• 1 red bell pepper
  
• 1/2 cup low-fat buttermilk dressing
  
• 1 small garlic clove, chopped
  
• 1/4 teaspoon hot Spanish smoked paprika
  
• 1/4 teaspoon salt
  
  For pickled onions
  

• 2 small red onions
  
• 1/2 cup cider vinegar
  
• 1/4 cup sugar
  
• 1 teaspoon salt

For burgers

• 1/4 teaspoon salt
  
• 1/4 teaspoon black pepper
  
• 4 Buffalo Burgers
• 4 Large Hamburger Buns

Directions
Make sauce:
Roast bell pepper on rack of a gas burner over high heat, turning with tongs, until skin is blackened, 12 to 15 minutes. (Or broil pepper on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a bowl and cover tightly, then let stand 20 minutes. When cool enough to handle, peel pepper, discarding stem and seeds, and coarsely chop. Purée pepper in a blender with dressing, garlic, paprika, and salt until smooth, then transfer to a bowl and chill, covered, until ready to serve.
Grill onions: Peel onions and trim root ends slightly, leaving onions whole, then halve lengthwise and cut halves lengthwise into 1/2-inch-thick wedges. Insert 1 wooden pick through each wedge to hold layers together while grilling, then put onions in a bowl. Heat vinegar, sugar, and salt in a small nonreactive heavy saucepan over moderate heat, stirring, until sugar is dissolved. Pour pickling liquid over onions, stirring occasionally to coat with liquid, and let stand 5 minutes (onions will brighten in color), then drain onions and pat dry. Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate. Grill onions on a lightly oiled grill rack, covered only if using a gas grill, turning over once, until tender, about 5 minutes total. Remove and discard wooden picks. Grill burgers: Sprinkle salt and pepper on both sides of burgers, then grill burgers on lightly oiled grill rack, covered only if using a gas grill, turning over once with a spatula, 5 to 6 minutes total for medium-rare. Meanwhile, grill buns , turning over once with tongs, until toasted, about 3 minutes total. Serve burgers on buns topped with sauce and onions.
Source:Buffalo Burger Recipe

Balsamic & Black Pepper Crusted Steak

This is an excellent steak recipe Great for New York Strips or Filet Mignon! I recently tried this with a combination of Bison (Buffalo) Strip Steaks & Rib Euy Steaks and they were incredible!

Ingredients

• 2 tablespoons molasses
  
• 2 teaspoons balsamic vinegar
  
• 4 Steaks of your choice
  
• Cooking spray
  
• 3/4 teaspoon salt
  
• 3/4 teaspoon black pepper

Directions
Preheat broiler. Combine molasses and vinegar in a medium bowl, stirring with a whisk. Add steaks, turning to coat. Place steaks on a baking sheet coated with cooking spray. Sprinkle steaks with salt and pepper. Broil 6 minutes; turn over. Broil an additional 5 minutes or until desired degree of doneness. Serve immediately.
Source:Black Pepper