Friday, December 16, 2016

Bison Burger with Carmelized Onions

Every once in a while I splurge on ground bison meat. Bison meat is very expensive so I only get it occasionally. Today I made bison burgers with caramelized onions.

The package is about one pound of meat to which I added one beaten egg and spices of basil, oregano, salt, pepper, and a few dashes of Worcestershire sauce. Then I add gluten free break crumbs or ground flax till mixture stays together but is not too dry. Then I form the patties being careful because bison meat falls apart easily.

Meanwhile in some olive oil and butter I cook the onions till they caramelize. The onions caramelize easily because they contain natural sugar which browns when sauteed.

I put a small pat of pepper jack cheese at the end of cooking on top of the burger and served it with some french cut green beans. Thanks for reading and for all your comments.

10 comments:

  1. Never had bison. Is it close to venison?

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    1. Hi Joanne, thanks, closer to beef but hardly any fat and sweeter taste.

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  2. I am glad that you splurged on a treat. And echoing Joanne.

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    1. Hi Sue, thanks, really good and better for health due to it's lean meat

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  3. looks very tasty... nice styling

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    1. Hi Anna, thanks, try to make it appetizing, ha.

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  4. I made about a million meatballs the other day (slight exaggeration, but it seemed to be that many) from lamb and beef mince. They're in my freezer. I'll be taking them, along with a sweet chilli dip and a tzatziki dip, to my landlords' annual Christmas party...along with a large antipasto platter.

    Your burgers...which we call "rissoles" here, look delicious! :)

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    1. Hi Lee, thanks, rissoles,never heard of that, I do like lamb and it is so expensive here, I'd like ot make grape leaves stuffed with lamb and pine nuts but alas way too expensive, even when on sale here. Hope you post your recipe for the meatbals and how you get then to holdup together.

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  5. I like the lavender color of your plate, and your meal looks delicious.

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    1. Hi Gigi, thanks, that plate I have been testing for years to see if it holds up since it is a matt glaze and so far it has held up really well.

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I love suggestions, questions, critiques, thanks for your comment