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Bison Burgers

Unknown
Unknown
edited November -0001 in EggHead Forum
Has anybody cooked Bison burgers on their egg before? If so, how hot and how long? Its a pretty lean meat, so I know it will cook quicker than beef.
Thanks,
Shorty
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Comments

  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    I was waiting to see if anyone repiled. They are very lean. They are going to dry out if cooked to long. If it is not to late I would add a little sausage to the mix. I have cooked Bison tri-tip and ribeyes, very good.

    Mike
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  • Shorty
    Shorty Posts: 3
    Thanks, Mike. I am going to try to cook them around 300-315 degrees for around 4 minutes a side. They are about an inch or so thick, so I'm guessing that may work...I'll let you guys know.
    Many thanks,
    Shorty
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  • Boxerpapa
    Boxerpapa Posts: 989
    Did you know Buffalo is the only animal that can not get cancer?
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  • Shorty
    Shorty Posts: 3
    Ok...
    I pulled the meat off after roughly 4 minutes a side with a dome temp around 340 and the meat was way too rare. That's difficult to say because I like rare meat so much, but in the case of burgers I like them a little shy of medium. I put them back on with the dome temp up around 500 degrees for 3 minutes or so more on each side and they came out much better. They weren't dry at all...very juicy and very tasty. The problem I had was that I made the patties too thick. I had them around an inch and a half. In reality, they should probably be more like an inch thick, cooked at 500 degrees for about 4 minutes or so on each side. Trial and error here for me.
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  • Basscat
    Basscat Posts: 803
    Unfortunately, there seems to be one documented case of cancer in a bison:

    http://www.vetpathology.org/cgi/content/full/37/4/343

    apparently the result of an infected branding. But it seems to be the only one to date, so that is an interesting fact!
    I am fortunate to have a couple of bison ranches in the area, and I enjoy burgers frequently, usually cook 3/4 inch burgers at about 400 for 3-4 minutes a side for medium rare. If you ever have the chance (and the money :( to get a bison ribeye or strip steak, they are awesome!
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