Bison are native to Colorado and improve the quality of the land they graze by cycling nutrients back into the soil, helping to minimize erosion and encouraging plant growth. Bison meat is a lean, power-packed protein loaded with iron, zinc, vitamins and omega-3 fats. So give your traditional burger a twist with these recipes that take bison on a trip around Colorado with three flavorful variations.
Tips for grilling the perfect burger:
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- Always start with clean, brushed grill grates.
- Preheat grill to HIGH temp of 450–500°F. Always sear the burger on high.
- Because bison is a lean meat it tends to cook quicker than beef. We prefer ours cooked to medium-rare or medium so it doesn’t dry out.
- A cast-iron skillet or griddle will add a nice crust to the burger.
- Avoid pressing the burger; this causes flare-ups and a less juicy burger.
- Using a meat thermometer, take the temperature from the side of the patty.
- Leftover burgers should be cooled in an open container in the fridge. Once cooled to 40° or below, they are safe to cover or transfer to a zipper bag for storage. Leftover burgers should be consumed within 2 days.
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