Monday, August 10, 2009

Tatanka Burgers

I have to say that living in this area I am blessed with the bounty that comes to the farmers markets. I have Williamsburg and Yorktown to visit on Saturdays, and now on Wednesdays there is the midweek Farmers Market in Port Warwick. All of these market offer not only local fresh veggies, but meat and seafood too. At one of the stands there is bison meat, which I had never tried before, so I decided to get some. A stand a little bit down had some great looking onion rolls that looked like they would be great as burger buns, tomatoes from Julia and Bill who have the best tomatoes that I have ever bought, and a meal was in the works. I had some onion and mushrooms on hand so I thought I would find a place for them in the meal and this is what I came up with.

Tatanka Mushroom Onion Burgers

1 pound of ground bison

1/2 cup of chopped mushrooms

1/2 cup of chopped onions

salt and pepper

In a large bowl mix onion and mushrooms with bison meat, season with salt and pepper. Shape patties into desired size (I was able to get six good size burgers out of a pound), and refrigerate for 30 minutes. In you are going to pan fry them I suggest you add some olive oil or butter to the pan as the meat is so lean that I think they need the fat to cook without burning. If using a grill heat to medium. Cook burgers for 3 to 5 minutes on each side* , add cheese if desired and top with tomatoes, lettuce, and other condiments of your choice. Serve with oven baked potato wedges and get a meal that the whole family will love.

*Note: Bison meat is best rare...

1 comment:

  1. I love bison burgers. It's so much healthier than beef with just as much flavor if not more. You are right though, it's really easy to dry out bison, so it's best to either cook it rare, or let it marinate in something overnight.