bison burger

The local Walmart sells ground bison. Is it 100% bison? I certainly can’t tell from looking at it or tasting it. To me it tastes just like very lean ground beef.

Each source animal's has their own typical flavor. That should not affect the coking method, other than possibly that higher amounts of fat would make the patty shrink more when cooked.

A. Harissa Bison Burger

2019-06-12 a.o.

Wikipedia: Harissa is a North African hot pepper paste, the main ingredients of which are roasted red peppers, Baklouti peppers or serrano peppers, spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and olive oil to carry the oil-soluble flavors.

A word of warning: Harissa is based on habanero-grade peppers and hotter. Make sure you can handle it before adding. For people who are not used to hot peppers, it's flaming hot.
For New Mexicans a.o. pepper lovers, it's nothing exceptional.

I added 2 eggs to the meat mix because pure meat burgers tend to fall apart in the pan. The rice adds some extra volume and gets you your daily serving of starches.


This is what you need for 4 servings:

  • 1 lb. ground bison
  • 2 eggs
  • 3 oz. non-pareil capers
  • 1-2 cups cooked rice
  • pepper jack cheese, chopped small
  • S&P
  • Berbere / paprika powder
  • Harissa to taste
Pic1: my bison burger



Pic2: capers
Pic3: harissa
Pic4: mix it all together


Pic5: make patties
Pic6: fry
Pic7: turn and fry some more


Pic8: cheese, anyone?
Pic9: make the sandwich ...
PPic10: ... and close that deal

B. oven-baked Bison patty with peas & carrots, onions

Another day, another bison (I hope.)
This one went in the oven and was served as a dinner with peas & carrots


Pic11: in the oven, 15 minutes @ 350 ºF should do it
Pic12: yep, it's a flat meatball