Bison Burger
Recipes · Dinner · Recipe, Typed Supps
Leaner than beef, which means it needs a hotter pan and about two minutes less on it.
Allergens and patterns
Contains gluten, milk, mustard.
Ingredients
- 600g Bison Mince — Around half the fat of standard beef mince and higher in iron, which is the trade — more nutrition, far less margin for overcooking.
- 4 (220g) Burger Buns — Toasted on the cut side in the pan fat, which waterproofs them against the juices.
- 4 slices (80g) Cheddar — On in the last minute under a lid, so the trapped steam melts it.
- sliced thin (80g) Red Onion — Raw. A lean patty is better against something sharp than against caramelised sweetness.
- 1 large, sliced (120g) Tomato — Salted before it goes on.
- 4 leaves (60g) Lettuce — Against the bottom bun, as a barrier.
- 1 tbsp (15g) Mustard — On the top bun. Bison has a slightly sweet, mineral flavour that mustard suits better than ketchup.
Nutrition per serving
- Calories: 442 kcal
- Protein: 54.2g
- Carbohydrate: 30.5g
- of which sugars: 5.4g
- Fat: 9.3g
- of which saturated: 4.3g
- Fibre: 2.9g
- Sodium: 508.8mg
Method
- Form the mince into four loose patties, wider than the buns, with a dimple in the middle. Do not compact them.
- Season the outside only, and cook in a very hot pan for about 3 minutes a side — bison is done at medium and dry past it.
- Add the cheese and cover the pan for the last minute.
- Toast the buns in the pan and build.
Nutrients it supplies
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