A Note from Jill: The ingredients of Wild Idea Buffalo Meat are simple: fresh water, native grass and sunshine, producing a naturally delicious, healthy, and sustainable red meat. Wild Idea’s 100% grass-fed/grass-finished ground bison, burgers and sausages are naturally leaner than conventional bison or beef. It is also rich in flavor, with a slightly sweet taste, and they are all very user friendly. Below, I’ve broken down the cooking instructions per product, along with cooking term definitions and temperature guidelines.
Ground Buffalo - 95% Lean Ground Buffalo: Our naturally lean Ground Buffalo comes from steak trim, chuck and round roast trimmings. It is a healthy, delicious staple for all of your favorite ground meat dishes! You literally can go wild; grill, sear, bake, broil or sauté! If making burgers, add a bit of olive oil to your mix. Definitions for the listed preparations are listed below.
Ground Sirloin (99% lean): Our Ground Sirloin is rich and dark in taste & color. Because of its leanness, the meat requires additional olive oil to help keep it together if you are wanting to form patties for grilling. Whether grilling or sautéing, do not overcook - as the meat will become dry. This product also works well for making Steak Tartare.
Wild Idea Ready Made Burgers (3x1): Our version of “fast food” at the ranch, as they are quick & convenient! I find these easier to prepare when they are still partially frozen. For best results, pull apart partially frozen burgers and rub with olive oil, salt & pepper. Place on a hot grill or in a hot pan for 1.5 minutes on each side, then flip again for 30 seconds on each side for a medium rare outcome. Add an additional 30 seconds per side, and drizzle with a little olive oil for a crispier outside and a medium outcome. Rest the burgers at room temperature, covered for a few minutes after cooking. This will aid in plumping them up.
Ancestral Blend (70% Ground & 30% Liver Blend): Our 100% grass-fed bison Ancestral Blend, is a nutrient dense powerhouse of a super food. Use it in any of the recipes you would use our ground bison meat, for extra added nutrient value. My preferred way of preparation is to pan-fry for patties, or crumbly and sauté.
Raw Bison Artisan Sausage: All of our artisan made sausages are made with organic ingredients and do not contain added nitrites, except for those that are naturally found in celery powder.
Chorizo Sausage (90% lean): Our 100% grass-fed/grass-finished buffalo, with the addition of added buffalo fat, a blend of organic spices, and a slight touch of heat! Use in Mexican or Spanish dishes, or spice up any of your favorite meat dishes! For best results pan-fry, or sauté in a little olive oil.
Italian Sausage (90% lean): We make our Buffalo Italian Sausage with our 100% grass-fed/grass-finished buffalo, with the addition of added buffalo fat, and our in-house special blend of organic Italian seasonings, for a true authentic Italian flavor! Use in spaghetti sauce, lasagna, meatballs or any Italian dish! Pan-fry, sauté, or bake.
Breakfast Sausage: Our prairie raised buffalo meat, mixed with hints of sage and maple, make this a healthy breakfast meat alternative. Portion out into patties and pan-fry and serve alongside sunny side up eggs and/or a stack of pancakes! Or, crumble and sauté with other fixings for omelets! It’s also a great addition to stuffing recipes.
Smoked Bison Artisan Sausage: All of our artisan made smoked sausages are made with organic ingredients and do not contain added nitrites, except for those that are naturally found in celery powder.
Smoked Buffalo Brats: Plump, juicy, and loaded with flavor! Grill or pan-fry over medium-high heat, with grill or pan lid closed for about 3 minutes, just long enough to heat completely through. Turn a few times during the cooking process. Serve straight away.
Buffalo Hot Dogs: Our 100% grass-fed/grass-finished bison hot dogs are handcrafted, skinless and seasoned just right, so kids of all ages will love them! For best results, drop into boiling water, remove the boiling water from heat source, and cook until a slit appears, about 2 to 3 minutes, and enjoy! Or, grill over medium heat, with grill lid closed, turning occasionally. Hotdogs are done when a slit starts to appear, about 2 to 3 minutes.
Andouille Sausage: A favorite sausage for southern cooking. Our artisan made Andouille will add a nice smoke and spice to stews and casseroles! Or, grill or pan fry over medium heat until heated through, about 4 minutes, turning occasionally while cooking.
Temperature Guide - Internal temperatures of meat, before resting:
Rare – 125 degrees / Medium Rare – 135 degrees / Medium – 145 degrees.
Cooking Terms:
- Grilling: Cooking meat over hot coals or a gas fire. For best results, grill grate should always be clean and positioned close to heat. I recommend closing the grill lid during grilling time. Grilling would work well for ground burger or sausage burgers, smoked sausages and hot dogs.
- Pan Searing: Cooking meat in an oil rubbed heavy skillet, uncovered over medium high to high heat. This would work well for burgers or sausage patties.
- Pan-Frying: Cooking meat in a bit of oil, butter or ghee, uncovered over medium high to high heat. This would work well for crumbling ground bison, or raw sausages into a pan and cooking it through. It would also work for cooking and of the smoked sausages or hot dogs.
- Sautéing: Cooking meat quickly to brown, in oil or fat over medium high to high heat. This would work well for meat products that you might add to something else, such as a soup, stew or sauce.
- Broiling: Cooking meat in the oven under the broiler. Second rack placement is best. I use this method when making meatballs to brown them, and typically turn them once during the broiling process. I also broil only until browned, for a medium rare outcome, this allows for quick reheating at a later time, or to add them to a sauce, without overcooking them.
- Baking: Oven cooking at 325° to 375°. This method would be used for meatloaves and casseroles.
- Boiling: Cooking meat in a boiling liquid, uncovered. I would only use this method for hot dogs, as mentioned above.
- Braising: Cooking meat in a liquid in a covered pot in the oven or on the stovetop. All raw products would be browned first and smoke products could be added right to your soup or stew.
14 comments
We grilled burgers with the ground bison/liver mix a few nights ago. We were a little leery given neither of us had ever eaten liver before. The meat seemed moister than the regular ground mix. After reading the recipe comments here I decided to add about 1/3 C of panko bread crumbs to the meat (1 lb.) Cooked on a charcoal grill to 140. The meat was still red and the burgers were delicious!
Hi Brad. I prefer my burgers toward the medium temp. side of 135 to 140. They are still pink on the inside. A personal preference for sure, but I do not recommend over medium, or temp of 145.
What temp do you cook your burgers to?
Just cooked my first bison burgers.They were delicious cooked medium rare.Next I want to try the steaks.
Made our 1st burgers tonight and we are in love!! Only added diced onion and S&P – 4 patties from 1lb, and did about 2mins per side. I don’t think my grill was hot enough (like maybe 475) so next time I am going to wait longer for the grill to get hotter if possible. Burgers were just slightly pinker than I wanted, but tasted great!!!! We are so excited to be new clients and lovers of bison. Thank you!!!
Wild Idea Bison burgers tonight in celebration of our first Covid shot!
Medium rare they will be. 😋
Bob – First I hope the burgers were a success. Start with a minute and a half on each side, then 30 seconds on each side this should give you a medium rare burger. Thank you for your support and great taste! jill
So I am cooking your pre-made burgers tonight and how long on a side do you recommend if pan searing on a hot cast iron skillet? I will save your answer for the next time I do this.
thanks
There is no better burger than an American Bison burger. I, too, agree that an iron skillet, already well-seasoned and with use of a good quality olive oil & fresh-chopped garlic, is the best. But I put mine on the BBQ grill. Over Jack Daniel’s wood, for the smoke, they are magnificent. Finish with herb/butter on top and once melted, add the cheese and grilled onions of your choice. Provolone or smoked Gruyere with caramelized Vidalia onions are incredible.
MARK ANDREW LIBRATORE … how long to you grill those Perfect Bison Burgers over a 500 degree grill? Thanks.
I have discovered the perfect bison burger recipe. I take the 3 lbs of ground bison, put it into a bowl and mix in one quarter stick of soft butter, 1/2 cup of crumbled blue cheese, 2 tablespoons of McCormicks Montreal Steak Seasoning or similar, 2 tablespoons of teriyaki sauce, two eggs, and 1 cup of rice panko crumbs. The egg and the crumbs bind it all together so the butter and the blue cheese won’t make the burger soft and virtually disappear after cooking. The result is the juiciest most delicious burger I have ever had. No worries about overcooking with this recipe as it stays juicy even at 135 degrees so you can char the outside too. We make our burgers about 3/4 pound and this makes 4 nice sized burgers.
Hi Mary Ann. That is exactly what I like to do, brush with oil of your choice and cook for an additional 30 seconds (or a little longer if you would like it a bit more done) each side with the grill lid closed. This should give you a medium cooked burger.
We will add burger cooking instructions to the above content. Thanks for asking!
We’re still trying to figure out how to make our grilled bison burgers even better. We would like to have the outside a bit charred & crispy while the inside remains slightly pink. We get the inside temp up to 500 but I’m wondering if we brushed some olive or avocado oil on the outside, it would accomplish that.
Thanks!
great