Greek Bison Burgers

Curry Bison Burgers

• In a large mixing bowl, add all ingredients together. Use you hands and squish away!
• Form meat mixture into round 4 ounce balls and pat down into burger patties.
• Heat pan on medium high. Add a tablespoon or so of Coconut oil. Once oil is heated pan fry patties about 4-5 minutes on each side.
• Remove patties on paper towel to drain excess oil. Lowering heat to medium, place both sides of bun face down on hot pan to lightly toast bread.
• Carefully remove buns after 30 seconds to a minute. Dress buns with Veganaise and Sriracha sauce. Place cubed mango on burger and enjoy!

For a side dish, I sauteed some Kale & Shredded Carrots in garlic infused coconut oil and a couple splashes of low sodium soy sauce.

The thought conjures images of hand-made pasta tossed in delicate tomato sauce and served alongside glasses of ruby-hued chianti in the fresh Italian air.

On the heels of touring Gradara castle, immortalized in the fifth canto of Dante’s Inferno, I settled in to enjoy a late and leisurely afternoon lunch at a casual osteria. Tucked behind pristinely preserved castle walls in the Marche region of Italy, the eatery’s grapevine covered patio proved to be a perfectly enchanting setting for a most memorable lunch.

The diminutive, Osteria Della Luna, located in the charming town of Gradara served me the finest meal I enjoyed during my recent Italian adventure. Rather than select a predictable pasta dish, my eyes veered toward the rustic menu offerings centered around Italy’s coveted Chianina beef.

Chianina are among the oldest beef cattle breeds in the world and the large white cows pepper the hillsides throughout Italy. The hefty animals yield surprisingly lean meat with a bold flavor that foodies across the globe clamor for.

Monstrously thick Chianina steaks are the star ingredient in the iconic Tuscan Porterhouse steak dish called Bistecca alla Fiorentina, but I opted for something a little more manageable during my lunch in Gradara. On instinct I ordered a divine Chianina tenderloin steak with grilled pears, soft Stracchino cheese, crispy fennel and peppery arugula.

I savored every last bite of my glorious meal and washed it down with a memorable Sangiovese.

The simple preparation methods and limited ingredient list produced a surprisingly complex flavor and well-balanced dish. The entire experience left me feeling like the queen of the castle and I left inspired to riff on the dish at home.

Give it a try; I have no doubt it will leave you feeling soddisfatto!

Melissa Elsmo is an Oak Park mom, wife and chef/foodie. She speaks regularly about reclaiming the family dinner hour with nutritious meals. Check out her food blog at www.outofmelskitchen.blogspot.com.

Italian-Inspired Bistecca Fit for a King and Queen

My savory steak lunch at Osteria Della Luna in Gradara, Italy inspired me to create this indulgent entree bison entee at home. Bison is leaner than beef and boasts a bold flavor like the coveted Chianina beef I discovered in Italy.

For the Steak:

Two 4- to 6-ounce Bison tenderloin steaks (beef tenderloin may be substituted)

1 Tablespoon Dijon mustard

Kosher salt and fresh cracked pepper

Extra virgin olive oil

For the Fennel Topping:

2 Tablespoons butter

1 small fennel bulb, thinly sliced

1 small garlic clove, minced

2 teaspoons brown sugar

For the Garnishes:

1 organic packham pear, sliced vertically into ¼-inch slices, halved and grilled until tender-crisp*

4 ounces Fontina Fontal cut into thin wedges

1½ cup baby arugula

Extra virgin olive oil for finishing

Bring the Bison to room temperature and tie with butcher’s twine to ensure the steaks hold their shape during the cooking process. Meanwhile, preheat a grill pan over high heat or prepare an outdoor grill for high-heat cooking. When ready to cook, brush the steaks with the Dijon mustard and season with salt and pepper. Drizzle with olive oil and place presentation side down on the hot grill pan. Allow steak to sear without disturbing for 6 minutes. Turn the steak and allow it to continue cooking for 5-6 minutes or until desired degree of doneness is reached. Remove steaks from the grill and allow them to rest uncovered for 10 minutes.

While the steak rests melt the butter in a small skillet and add the fennel. Cook over medium heat for three for minutes stirring frequently. Add the garlic and brown sugar and continue cooking for another 3 minutes or until crisp tender. Season with salt and pepper.

To serve: Place a handful of arugula on each of two dinner plates. Arrange the cheese wedges and the grilled pear slices on the plate. Place the steaks on the greens and top with the warm fennel compote. Drizzle the dish with extra virgin olive oil and season with salt and pepper.

Serves 2

*Grill the pears in a grill pan for about 2 minutes per side. If you don’t have a grill pan sauté them in a little olive oil until golden brown and tender.

Copyright © 2012 Caelo Media, LLC. All rights reserved. Reproduction in whole or in part without permission is prohibited.

Bison Bacon Cheeseburger Recipe

Food Lion Kitchen: Making a Great Bison Burger

Ingredients:

2 pounds Ground bison

2 tablespoons Minced shallots

2 tablespoons Worcestershire sauce

2 tablespoons Tomato paste

2 teaspoons Brown sugar

Salt & Pepper to taste

1 c Gorgonzola cheese, crumbles

4 ea Onion Roll

2 ea Roma tomatoes sliced

1 hd Leaf lettuce

Directions:

· Mix first six ingredients together in bowl. Then shape into 8 patties.

· Insert shredded cheese into center of 4 of the patties. Then place

remaining patties onto each of the cheese topped ones. Insure the

edges are closed sealing in the cheese.

· Grill 6 minutes on one side, flip and grill 4-5 minutes or until done.

· Serve on toasted onion roll with toppings and your favorite

condiments.

· Prep Time: 10 min Cook: 10mins Serves: 4

Back from Europe and happy to announce Eliza was thrilled to see us and hardly held a grudge. Second to throwing my arms around my baby, I was eager to get into the kitchen again. These burgers are super easy and a nice alternative to the hamburger. Given that I was all cheesed out from France, I opted for a refreshing yogurt to top these off.  Oh, and hang in there on my photos…my fancy camera is in the shop.

Serves 6

Ingredients:

- 1 LB Bison Burger

- ¼ teaspoon paprika

- ½ teaspoon Kosher salt

- ¼ teaspoon garlic salt

- 2 tablespoons sour cream

- ¼ cup plan non-fat Greek yogurt

- Juice from ½ lemon

- 2 tablespoons finely chopped green onions

- 6 pretzel rolls, sliced in half

- 2 cups fresh greens

Instructions: Pre-heat the grill to medium – high heat.

Mix the sour cream, yogurt, lemon juice and green onions in a small bowl. Cover and refrigerate for 30 minutes.

In a large bowl use your hands to mix the meat with the paprika, the remaining ¼ teaspoon of salt and the garlic salt. Make 6 patties and grill for 5-6 minutes per side. Grill the rolls for 1-2 minutes per side.

Serve each burger on a roll with a dollop of yogurt mixture and a handful of greens.

SPICY BISON BURGERS

•        Baking sheet
•        Spatula
•        Aluminum foil
•        Sharp knife
•        Cutting board
•        Mixing bowl

Ingredients:

•        1 shallot
•       3 garlic cloves
•        2 jalapeno peppers (including thier seeds)
•        bison burgers
•        1 egg
•        ¼ teaspoon of salt
•        ¼ teaspoon of pepper

This picture is missing an egg…dont forget to add the egg!

Steps:

1. Cover baking sheet with aluminum foil.
2. Set broiler on high, arranging rack so that the burgers will be about 2 inches from the heat.
3. Use cutting board and sharp knife to finely chop garlic cloves, shallot, and jalapeno pepper. Place in mixing bowl.
4. Add ground organic bison and eggs to mixing bowl with chopped veggies.
5. Add salt and pepper.
6. Combine all ingredients well (don’t be afraid to use your hands for this!)
7. Make patties out of the mixture. Recipe makes 5 medium sized patties.
8. Place burgers side by side along the baking sheet, so that they form one line in the middle of the sheet. *See picture below.
9. Broil for 7-9 minutes one side.
10. Flip and broil for another 6-8 minutes. Make sure you keep an eye on those burgers…you don’t want them to burn!

Proof on Main

Louisville, Kentucky

Using grass-fed bison meat as the base, Executive Chef Michael Paley tops his Bison Burger with local Cheddar, house-cured bacon and Jezebel sauce. For wine, General Manager Rachel Cutler gives a nod to Palazzo’s Cabernet Franc from Napa. “It has structure and spice, but is soft and earthy enough to pair well with the bison.”

Jezebel Sauce

Recipe courtesy Michael Paley, executive chef of Proof on Main, Louisville, KY

2 cups apricot preserves
2 cups apple jelly
1½ cups prepared horseradish
1 tablespoon kosher salt
½ tablespoon ground black pepper
½ tablespoon ground coriander
2 teaspoon ground cinnamon
1 teaspoon grated nutmeg
½ teaspoon grated clove

In a medium mixing bowl, combine all of the ingredients and stir until well incorporated. Makes 4 cups.

Read more about Proof on Main.

Healthy, mouthwatering, super-simple alternatives to beef burgers including bison.

Read more at Women’s Health: http://www.womenshealthmag.com/nutrition/healthier-burger?page=2#ixzz1zTK7kWRp

Bison Burger + Grilled Guacamole

12 oz ground grass-fed bison
1/2 cup chopped onion
1/2 tsp garlic powder
1/4 tsp smoked paprika

1. Combine all ingredients in a medium bowl and form into 4 patties. Grill for 5 to 6 minutes, then flip and grill for another 5 to 6 minutes, or until burgers reach an internal temperature of 155°F.

2. To serve, top each patty with 2 tablespoons grilled guacamole (recipe: Healthy Burger Toppings).

Makes 4 servings.
Per serving: 145 cal, 7 g fat (2.5 g sat), 3 g carbs, 90 mg sodium, 1 g fiber, 18 g protein

Read more at Women’s Health: http://www.womenshealthmag.com/nutrition/healthier-burger?page=2#ixzz1zTJBmsmi