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.
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.
Posted on
by jill
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!
Posted on
by Mary Ann Davidson
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!
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