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Is it really Saturday already? This week flew by which was surprising—I thought for sure it would drag by due to the fact that it’s the kick-off of spring break! I get 10 days off which is great, and when I go back it’ll be 1/4 of the school year left—time flies! Today won’t be a relaxing Saturday—I need to finish packing and take care of all the last minute things around the house. I leave for Boston tomorrow morning from the local airport and return on Thursday, so posting may be somewhat scarce! If you have spring break, what are you going to do?
So awhile back, I posted about my first eating encounter with buffalo. I really developed a taste for it and couldn’t wait to try it in some more recipes. Substituting it for beef was my goal since I am not the biggest fan of beef flavor. And since we’ve finally fired up the grill—helloooo spring fever!---what better meal to make then good ol’ grilled hamburgers? Bison burgers that is! Just a note—bison is a bit drier due to the fact that it is very lean, but it still makes a superb burger. And you know me, I don’t like eating the same meal twice, so I decided to turn the burgers into a whole other dish—I am satisfied with both—try em out!
Grilled Bison Burgers
Makes 6-7 patties
- 1 1/2 lb ground bison meat
- 1/4 c Italian breadcrumbs
- 1 tsp Lawry’s seasoning
- 6-7 whole wheat buns
- Optional toppings: Caramelized red onions, sliced pickles, skillet fennel apples. (1 thinly sliced braeburn apple, 1/2 tsp oil, 1 tsp fennel seed---sautéed 4 minutes or until soft)
- Put ground bison in a bowl, mix with breadcrumbs, and Lawry’s seasoning.
- Warm grill to low heat, place on the grill--cook to desired doneness, flipping once.
- Meanwhile, prepare toppings—toast buns on grill if you want.
Italian Butternut Bison Shepherd’s Pie
- 1 bison burger—crumbled
- 1/2 c fresh button mushrooms
- 1/4 c roasted red bell pepper, chopped
- 1/2 c tomato sauce
- 2 tsp Italian seasoning
- 2 parsnips
- 1/2 c cubed butternut squash
- 2 Tbsp c milk
- 2 tsp Worcestershire sauce
- 1/4 c crumbled feta cheese
- Preheat oven to 350 F.
- Spray two 3 cup custard cups with nonstick cooking spray.
- In medium bowl crumble bison burger. Add button mushrooms, tomato sauce, roasted bell pepper, and Italian seasoning.
- Divide evenly among custard cups.
- Slice parsnips into 1 inch slices. Put cubed butternut squash and parsnips in microwave safe bowl—microwave for 4 minutes or until fork tender. Add veggies, Worcestershire sauce, and milk to food processor or Magic Bullet. Pulse until a mashed potato consistency is formed.
- Divide mixture in half, and spread evenly on top of bison mixtures. Top with feta cheese. Bake for 8-10 minutes or until top starts to brown.
Have a great weekend!