Alice’s Dad’s Nummy Bison Burgers

Posted on May 15, 2011 by

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For Chuck Wendig at TerribleMinds.

My dad made these with sirloin he ground himself. They’re really nice with Weissbier. He left out the butter (anti-fat crusader) and didn’t use rocket.

I occasionally wish to marry the tastiness of bison with the juiciness that comes from grilling away fat, so I add butter. It drips away on a grill — don’t pan-fry these, or you’ll head straight for a heart-attack. I’m also feeling homesick, thus the rocket (which is in 99% of London salads).

– 500g (1 lb) ground bison, Longhorn (heavenly) or ground sirloin.
– 1/3 stick butter, cut into little chunks (optional)
– 1 tsp soy sauce
– 1/2 tsp Worcestershire sauce
– 2 or 3 hearty pinches of your favourite steak rub OR herb and spice mixture from recipe, below
– a barbeque
– whole wheat burger buns
– aged white cheddar
– heirloom tomato
– steak sauce
– rocket (arugula) leaves (optional)

Spice & Herb Mix – to prepare, mash all ingredients with mortar & pestle
– 5 or 6 mixed whole peppercorns
– 1 tsp minced parsley
– 1 small clove minced garlic
– pinch dried rosemary
– 2 pinches dried thyme
– 1/4 tsp onion powder

1. (optional) Soften butter. Mash with ground meat.
2. Add soy sauce, Worcestershire sauce, spice mixture or steak rub.
3. Grill burgers and toast buns a little (heh) on barbeque.
4. Assemble with slices of cheddar, steak sauce, tomatoes, and (optional) rocket. I normally like my cheese melted, but my da liked his cheese added cold. It’s really good that way, I think.

All of my recipes are licensed under CC BY-NC-SA.

Posted in: Food