Key to bison burgers: Don’t let them dry out

Have you tried a ground bison burger?
I tried some years ago and found that I really liked the flavor of ground bison. I prefer it to ground beef. Some of our local grocery stores carry ground bison. I have purchased one pound packages from several local Weis Market stores. Yes, it is a bit more expensive than beef, but it does come on sale sometimes.
The bison I have purchased is high in protein and a bit leaner than beef. When you cook a leaner meat like ground bison, you have to be careful not to overcook it or it will dry out.
I have made plenty of bison burgers since I first found bison and I have overcooked my share of them. What I’ve found works best is to cook them on medium heat, slower and longer.
I do not use the spatula to press down on the burger to remove juice while frying. Simply flip the burger and allow the juices to run out naturally. Once the juice runs clear, you can place your cheese on and finish them off.
I prefer to undercook slightly. A little pink doesn’t bother me and I know that the burger will be nice and juicy.
Try some bison for your next burgers, you might be surprised.

Simple bison burger
Prep Time: 5 minutes
Ready in: 15-20 min
Servings: 4 burgers

Ingredients:
1 lb. ground bison
½ tsp. black pepper
½ tsp. garlic powder
A pinch or two of cayenne pepper
1 tsp. Worcestershire sauce
4 slices horseradish cheddar cheese (optional)
1 tbs. of your favorite BBQ sauce
Directions:
1. In a medium bowl, mix the ground bison, black pepper, garlic powder, Worcestershire sauce and optional cayenne pepper. Mix well and divide into 4 evenly shaped patties.
2. Heat a large skillet on medium heat, cook slowly, flipping each burger, at least once. Do not press down on the burger. Allow the burger to cook slowly until the juices run clear.
3. Add the cheese and cover skillet, cooking for a minute longer.
4. Remove and top with your favorite toppings and sauces. I good sweet BBQ sauce goes well with this.