Grilling: Cooking meat over hot coals or high gas fire. For best results, grill grate should always be clean and positioned close to heat. Inside grill temperature desired 500°. Recommend closing the grill lid during grilling time.
Pan Searing / Pan Frying: Cooking meat in an oil rubbed heavy skillet, uncovered over medium high heat to high heat.
Sautéing: Cooking meat quickly, in a small amount of oil or fat over medium high to high heat. If browning meat, sauté in small batches for best results.
Broiling: Cooking meat in the oven on broil. Second rack placement is best.
Baking: Cooking in oven at 325° to 375°. This method would be used for meatloaves and casseroles.
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!
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by Jill OBrien
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.
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by Brand Smith
What temp do you cook your burgers to?
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by Danny
Just cooked my first bison burgers.They were delicious cooked medium rare.Next I want to try the steaks.
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by Jennifer
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!!!
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!!!