Archive for the ‘Buffalo Ground Burger Recipes’ Category

Ingredients

1 1/2 pounds ground buffalo meat
1 tablespoon Worcestershire sauce
3/4 teaspoon garlic salt
1 teaspoon black pepper
4 slices American cheese
4 hamburger buns, split

Directions

1. Combine ground buffalo meat, Worcestershire sauce, garlic salt, and pepper in a large bowl; mix well. Form 8, thin patties from the buffalo meat. Each patty should be slightly larger than a slice of cheese.

2. Cut each slice of American cheese into 4 equal pieces; stack the pieces. Sandwich one stack of cheese between 2 ground bison patties. Tightly pinch edges together tightly seal the cheese within the buffalo meat. Repeat with the remaining cheese and patties.

3. Preheat a cast-iron or other heavy bottomed skillet over medium heat. Cook buffalo burgers until well browned, about 4 minutes. It is common for burgers to puff up due to steam from the melting cheese. Turn burgers and prick the top of each to allow steam to escape; cook until browned on the outside and no longer pink on the inside; about 4 minutes. Serve on hamburger buns.

 Ingredients

• 1 tablespoon olive oil
• 1 large onion, thinly sliced
• kosher salt and black pepper
• 1 bell pepper, thinly sliced
• 1 bunch spinach, thick stems removed (about 4 cups)
• 1 pound Smoky Hill Bison buffalo sliders (8 patties)
• 8 small rolls, split

 Directions

1. Heat broiler. Heat the oil in a large skillet over medium heat. Add the onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until the onion begins to soften, 5 to 6 minutes. Add the bell pepper and cook, stirring occasionally, until softened, 5 to 6 minutes. Add the spinach and cook, tossing, until the spinach is just wilted, 1 to 2 minutes.
2. Meanwhile, place the buffalo patties on a broiler proof rimmed baking sheet and broil until cooked through, 4 to 5 minutes per side.
3. Form sandwiches with the rolls, buffalo sliders, and vegetable mixture.

Ingredients

1 lb ground Smoky Hill Bison ground buffalo burger
1 cup cracker crumbs
1 cup water
1 t. salt
1/2 t. pepper

 Directions

Mix all ingredients and pat into a 9 x 13 inch pan to about 5/8 inch thick. Let stand overnight in the refrigerator. Cut in about 15 pieces. Dip in flour, the brown both sides of the pieces in a skillet with a little butter or oil.
Arrange domino-style in an oil-sprayed baking pan. Mix 1 can of cream soup (mushroom, chicken, etc) and 1 1/2 cans of milk or water together and pour over meat pieces. Bake 1 hour at 325 degrees.

You can make your own crust from scratch, or use a ready-to-bake pizza crust.

Top with a generous amount of ready prepared pizza sauce, followed by a layer of shredded cheddar and mozzarella cheese, and then a nice covering of browned Smoky Hill Bison ground buffalo burger.

You may add peppers, mushrooms or whatever you wish.

Bake at 400-450 degrees F for 15 minutes.

Ingredients

1 lb Smoky Hill Bison ground buffalo burger
1 – 15 oz. can of Pork and Beans
1 - 15 oz. can of tomatoes (or can of Tomato Sauce)
1 T. Vinegar
Salt, Pepper and Chili Powder to taste
Corn Chips
Shredded Lettuce
Shredded Cheddar Cheese

 Directions

Brown the bison burger, then add the Pork and Beans, tomatoes, vinegar and seasonings. Simmer until thickened. Serve over crumbled corn chips, and top with lettuce and cheese.

Ingredients

1 tablespoon molasses (not blackstrap)
¾ tablespoon chili powder
⅛ teaspoon cayenne pepper
1 can (8 ounces) tomatoes, including the juice
⅓ white-wine vinegar
½ cup tomato ketchup
⅓ cup dark corn syrup
½ cup water
½ cup fresh-squeezed orange juice
½ teaspoon salt
½ teaspoon fresh-ground black pepper
1 pound Smoky Hill Bison ground buffalo
½ medium onion, chopped
½ medium green bell pepper, chopped
8 whole wheat (whole grain) hamburger buns, toasted

Directions

1. In a medium heavy-bottomed saucepan, stir together the molasses, chili powder and cayenne pepper. Whisk in the tomatoes, vinegar, ketchup, corn syrup and water. Bring the mixture to a boil; reduce the heat so the sauce barely simmers and cook, uncovered, for 30 minutes, stirring occasionally.

2. Whisk in the orange juice, salt and pepper and simmer 5 minutes more.

3. Meanwhile, saute the bison burger in a medium nonstick skillet over medium heat for 5 to 6 minutes, or until it is no longer pink.

4. Add onion and green pepper and continue cooking until they have softened slightly, about 5 minutes.

5. Add the sauce to the meat mixture, reduce the heat to low and simmer for 5 minutes, or until it slightly thickens.

6. Serve over the toasted hamburger buns. Serves eight.

Ingredients

1/2 cup chopped onion
1 T. butter or margarine
2 eggs, beaten
1 cup milk
3/4 cup quick-cooking or rolled oats
1 T. chopped fresh parsley
2 t. salt
1/2 t. dried savory or favorite herb
1/4 t. pepper
2 to 2 1/2 lbs. Smoky Hill Bison Ground Burger
 
Glaze:
1/2 cup ketchup
2 T. brown sugar
1/2 t. Worcestershire sauce
1 t. yellow mustard 

Directions

In a small skillet, sauté onion in butter until transparent. In a large bowl, combine onion with eggs, milk, oats, parsley, and seasonings. Add ground bison and mix well.

Press into an 8 1/2 x 4 1/2 inch loaf pan lined with waxed paper. Refrigerate for 2 hours. Unmold loaf into a shallow baking pan. Bake at 325 degrees for 30 minutes.

Meanwhile, combine glaze ingredients. Remove loaf from oven, drain. Brush on the glaze. Return to oven. Bake 1 hour or until done. Yields 10-12 servings.

Ingredients

2 lbs. Smoky Hill Ground Bison Burger
1/2 onion-chopped
2 large cloves garlic-minced
1- 28 oz. can of pork and beans
1/4 c. brown sugar
6 c. V8 Juice
1 t. Worcestershire Sauce
1/4 t. liquid smoke
1 t. salt
1-2 t. chili powder (or more if you prefer it hotter)
1/4 t. ground pepper
1/2 t. Italian seasoning
4 T. quick tapioca

Directions

Brown burger and add onion and garlic and cook until translucent. Puree beans and brown sugar in a blender. Add blended mixture and the rest of the ingredients to a pot and simmer in the stove for an hour to thicken and to blend the flavors.

This also works well to put in a crock pot for several hours. To serve, garnish bowl of chili with a dollop of sour cream, and a sprinkling of shredded cheddar cheese. Makes 6-8 servings.