The North American bison once ranged over most of this continent east of the Rockies and from Mexico to Canada. To the Native Americans of the plains, they were sacred animals. Bison provided their food, clothing, tools, coverings for their lodges, sinew for bow strings, shields to protect them and dried buffalo droppings to warm their lodges.
The number of freely ranging bison was impressive. In 1868, a train on the Kansas Pacific Railroad traveled for 120 miles through one continuous herd of bison. Another train was stopped in its tracks for eight hours, while an unending herd of bison passed in front of it.
Up close & personal with a bison herd, Custer State Park, South Dakota, 1998.
But the bison herds were decimated in the late 1800s. As the 20th century dawned, fewer than 1,000 bison remained in existence. The American Bison Society, founded at the Bronx Zoo, reintroduced bison to reserves in the West in 1907, saving the species from extinction. Today, roughly 400,000 bison exist in North America, once again providing Americans with an excellent source of red meat and some really, really great tasting food.
Bison Burgers with Pub Cheese (adapted from sunset.com)
Yield: Serves 4 Total time: 30 Minutes
Ingredients
- 1 pound ground bison or beef
1/4 cup quick-cooking rolled oats- 1/4 cup amber ale, divided
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 2 teaspoons olive oil
- 1 large garlic clove
- 4 ounces cream cheese
- 1 cup (about 2 ounces) shredded sharp white cheddar cheese
- 4 hamburger buns
Preparation:
Heat grill to medium (350° to 450°). Mix the bison, oats, 2 tablespoons of the ale, salt, and pepper in a large bowl until just combined.
No egg needed as a binder with these burgers!
Form the meat into four 1/2-inch high patties with a slight depression in the center of each burger. Brush the burgers with oil.
The center depression helps the burgers to cook evenly.
Whirl the garlic in a food processor until minced. Add the cheeses and the remaining 2 tablespoons of ale and whirl again until it is smooth.
The pub cheese is also awesome on crackers, toasted bagels, pretzels . . .
Grill the burgers, turning once, until they are cooked the way you like them, about 6 minutes total for medium. In the last few minutes, grill the split buns for about 2 minutes, if desired. Spread the pub cheese mixture on the top bun. Arrange the burgers on the bottom of the buns and top with lettuce and tomato if desired.
We are sold on bison burgers & pub cheese!
Lots of spectacular food is coming off the grill this summer! ~Linda
Bison Burgers with Pub Cheese (adapted from sunset.com)
Yield: Serves 4 Total time: 30 Minutes
Ingredients
- 1 pound ground bison or beef
- 1/4 cup quick-cooking rolled oats
- 1/4 cup amber ale, divided
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 2 teaspoons olive oil
- 1 large garlic clove
- 4 ounces cream cheese
- 1 cup (about 2 ounces) shredded sharp white cheddar cheese
- 4 hamburger buns
Preparation:
Heat grill to medium (350° to 450°). Mix the bison, oats, 2 tablespoons of the ale, salt, and pepper in a large bowl until just combined. Form the meat into four 1/2-inch high patties with a slight depression in the center of each burger. Brush the burgers with oil.
Whirl the garlic in a food processor until minced. Add the cheeses and the remaining 2 tablespoons of ale and whirl again until it is smooth.
Grill the burgers, turning once, until they are cooked the way you like them, about 6 minutes total for medium. In the last few minutes, grill the split buns for about 2 minutes, if desired. Spread the pub cheese mixture on the top bun. Arrange the burgers on the bottom of the buns and top with lettuce and tomato if desired.