Bison Burgers

4 May

Inspired by both Kath’s dinner the other night and a burger I had a while back at the Beach House in Long Beach, I decided to use up some ground grass fed bison meat I had lying in my freezer. They’re enormous, stuffed with baby spinach and parmigiano-reggiano  cheese, and  pretty good. Perfect way to satisfy a summer barbeque craving.

Each ingredient measurement is an approximation because I wasn’t really measuring, and I think this would be even better with fresh basil and parsley chopped and added in with the baby spinach. I made due with dried and still ate the whole thing.


– 1 lb ground bison

-2 cloves of garlic minced

~ 1 c. grated parmigiano reggiano cheese

~ 2 c. finely chopped baby spinach

~ 1 tsp dried basil

~ 1 tbsp dried parsley

~ 1.5 tsp fennel seeds


~ 1/2 c. whole wheat flour ( You might need to add a little more to keep the burgers together. Or substitute breadcrumbs. )

– 1 egg lightly beaten.

Combine all ingredients in a large bowl, and divide into four large patties ( or 6 smaller ones. Whatever floats your boat).  Serve topped with more baby spinach on your bread of choice.


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