Bison burger southwest style
- 1 lb. New Frontier Bison Burger
- 2 table spoons shallots
- 1 teaspoon garlic
- 1 table spoon cilantro
- 1 tablespoon parsley
- 1 teaspoon jalapeno
- salt & pepper to taste
1) Mix ingredients into Bison Burger. Place burgers over Medium grill, 4 minutes each side, brush cut side of buns with olive oil and toast over grill.
2) Serve right away with lettuce, tomato, sliced avocado and small amount of mayonnaise.Classic Bison Burger
- 2 lbs. New Frontier Bison Burger
- ½ lb. Colby or mild cheddar
- 2 teaspoons cornstarch
- 1 garlic clove, halved
- 1 cup lager
- 2 teaspoons Dijon mustard
- salt and freshly ground pepper
1) In a small bowl, toss the cheese with the cornstarch. Rub the garlic over the inside of a medium saucepan, then add the clove to the pan with the lager and bring to a boil. Add the cheese mixture in large handfuls, stirring until melted, and bring to a boil. Add the mustard, season with salt and pepper and simmer over moderate heat until thickened.
2) In a medium bowl lightly knead the Bison loosely and form patties ¾ inch thick. Season burgers with salt & pepper to tastes.
3) Grill over moderate heat 4 minutes each side
4) Serve with lettuce, tomato and top each burger with a generous portion of the cheese sauceNew Mexican Chile-Bison Burgers with Salsa Verde
- 2 lbs. New Frontier Bison Burger
- Olive oil for brushing
- 4 unpeeled garlic cloves
- 1 ½ lbs. poblano chiles
- 2 teaspoons finely chopped cilantro
- 2 teaspoons fresh lime juice
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano, crumbled
- ¼ cup water
- Kosher salt & freshly ground pepper
- 4 ounces sharp white cheddar cheese, shredded (about 1 cup)
1) Over a medium grill take garlic and chiles on a bamboo skewer turn occasionally until blackened. Transfer garlic and chiles into a medium bowl, cover with plastic wrap and let cool. Peel, core and seed the chiles and cut into ¼ inch strips. Peel the garlic cloves.
2) Transfer the garlic and two-thirds chiles to a blender. Add the cilantro, lime juice, cumin, oregano and water and puree until smooth. Season the sauce with salt and pepper and transfer to a small saucepan. Simmer over moderate heat, stirring occasionally, until the sauce is slightly thickened, about five minutes. In a small bowl, combine the remaining roasted chiles with the cheese.
3) Shape Bison into patties ¾ inch thick and season generously with salt and pepper. Grill over medium heat 4 minutes each side. Brush buns with oil and toast over grill on cut sides of buns
4) Set the grilled burgers on the bottom halves of the buns. Top the burgers with the chile-cheese mixture and a generous spoonful of the salsa verde. Cover the green-chile burgers with the buns and serve right away, passing the remaining salsa verde on the side.Bison Salsa Meat Loaf
- 1 lb. New Frontier Bison Burger
- 1 teaspoon olive oil
- 1 cup finely chopped yellow onion (1 medium-large onion)
- ½ cup finely chopped carrot
- ¼ cup finely chopped celery
- 1 cup old fashioned rolled oats (not quick cooking)
- ½ cup plus 3 tablespoons nonfat tomato salsa ( as hot as you like)
- 1 large egg
- 2 tablespoons minced fresh Italian parsley
- ¾ teaspoon salt
- 1 teaspoon freshly ground pepper
1) Preheat oven to 375ºF. Coat 8 ½ x 4 ½ x 2 ¾ inch loaf pan with nonstick cooking spray and set aside.
2) Heat olive oil in medium-size heavy skillet over moderate heat for 1 minute. Add onion, carrots, and celery and stir-fry until limp about five minutes.
3) Transfer skillet mixture to large bowl. Add Bison, rolled oats, ½ cup salsa, and all remaining ingredients. Mix well.
4) Pat mixture into prepared pan and bake uncovered 30 minutes. Spread remaining 3 Tablespoons salsa on top and bake until meatloaf is set and juices run clear ( about 15 minutes longer). A meat thermometer inserted in the middle of loaf should read 180ºF.
5) Remove meat loaf from oven and let stand in upright pan 15 minutes; this firms up the meat loaf and allows the juices to settle.
6) Cut into 6 thick slices and serve.
