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Ground Bison - Basic Cooking Instructions

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.

Grilled ground buffalo patty with hamburger buns and toppings

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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!

    Nancy
  • 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.

    Jill OBrien
  • What temp do you cook your burgers to?

    Brand Smith
  • Just cooked my first bison burgers.They were delicious cooked medium rare.Next I want to try the steaks.

    Danny
  • 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!!!

    Jennifer
  • Wild Idea Bison burgers tonight in celebration of our first Covid shot!
    Medium rare they will be. 😋

    Frank
  • 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

    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

    Bob Erickson
  • 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.

    Tony Perrone
  • MARK ANDREW LIBRATORE … how long to you grill those Perfect Bison Burgers over a 500 degree grill? Thanks.

    Bill Bangs
  • 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.

    Mark Andrew Libratore
  • 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!

    jill
  • 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!

    Mary Ann Davidson
  • great

    PATRICK EMMITT MALONEY

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