Holy heat wave Batman!
Is anyone else melting? Because it has been miserable for days now, and it’s making pretty much everything impossible. Especially running. Ugh.
And standing in front of a hot stove isn’t ideal, either. So Kevin and I endeavored to make a meal that kept us pretty cool. We failed, of course, because between boiling the pasta and asparagus for the pasta salad, baking the french fries, and standing in front of the grill, we worked up a pretty decent sweat.
Overall, however, it was worth it. Because the bison burgers were delicious and lean, and the pasta salad was tangy and flavorful.
And while we were at Home Depot buying me a portable air conditioner for my bedroom (THANKS KEVIN!!!). we saw a metal bucket filled with glass bottles of coca-cola on sale for $10. Since these bottles usually go for $1-2 dollars a pop, we figured it was a great deal. And there is no better flavor than ice cold coke out of a glass bottle.
Scientists can’t explain it, but it’s try. And it just so happened I already had vintage-y coca-cola glasses, so obviously we had to do a mini photoshoot!
But back to the bison burgers. We picked up some ground bison the last time we were at the Rochester Farmer’s Market, back when we were getting the boar for our Game of Thrones Boar Roast. We’ve been waiting for a good time to grill it up, and last night was perfect.
To season it, I used a combination of worcester, minced garlic, fresh sage, and salt and pepper. I added just a few bread crumbs to get the right consistency, and then used my burger press to get evenly sized patties.
Throw them onto an oiled grill grate, the grill on high, and cook for a few minutes on each side.
The only problem we found was that since the bison meat is so lean, it tends to dry out quickly and overcook. So watch these guys carefully, anything more than medium is going to be too dry. Try and keep it at a nice medium-rare (which is what you should be shooting for with most beef, anyway. I mean, what good is it if it isn’t still a little bloody?)
I enjoyed the bison a lot. It’s similar enough to beef that you aren’t creeped out, but it has its own unique flavor that I look forward to experimenting with. I’m not certain my mix of worcester, garlic, and sage was the right choice for this type of meat, so if you do get a hold of some ground bison, I’d recommend trying something else. Have fun, experiment! That’s the best part about burgers.
I am very interested in trying bison steaks, since burgers tend to get overshadowed by the bun, the toppings, and the condiments. I’m curious as to how it tastes on its own. But that will have to wait until I can find some nice affordable bison steaks.
Do you have any favorite “exotic” meats you like to cook with?