Greek Bison Burgers

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Feta and spinach not only add great flavor to these Greek-inspired burgers, but also provide moisture and texture to lean ground bison. The yogurt sauce is a perfect condiment, with much less fat than regular mayonnaise.

Makes: 4 servings, Total Time: 

INGREDIENTS

BURGERS

  • 1 pound ground bison
  • 1/2 cup cooked spinach, squeezed dry
  • 1/2 cup crumbled feta cheese, preferably sheep’s-milk
  • 2 teaspoons chopped fresh dill
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon minced garlic
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper

YOGURT SAUCE

  • 3/4 cup nonfat or low-fat Greek-style plain yogurt, (see Note)
  • 1 teaspoon freshly grated lemon zest
  • 2 teaspoons lemon juice
  • 1 teaspoon chopped fresh dill
  • 1 teaspoon chopped fresh mint
  • Pinch of kosher salt
  • Freshly ground pepper, to taste

BUN & TOPPINGS

  • 4 French rolls, or 4-inch pieces of baguette, preferably whole-wheat, split and toasted
  • 16 thin slices English cucumber
  • 8 slices vine-ripened tomato
  • 4 thin round slices red onion

PREPARATION

  1. Preheat grill to medium-high.
  2. Place bison, spinach, feta, 2 teaspoons dill, oregano, cumin, garlic, 3/4 teaspoon salt and 1/2 teaspoon pepper in a large mixing bowl. Gently combine without overmixing. Form into 4 oval-shaped patties roughly the size of the rolls.
  3. Oil the grill rack (see Tip, below). Grill the burgers until an instant-read thermometer inserted into the center registers 155°F, 5 to 6 minutes per side.
  4. To prepare yogurt sauce: Combine yogurt, lemon zest and juice, 1 teaspoon dill and mint in a small bowl. Season with a pinch of salt and pepper.
  5. Assemble the burgers on rolls with the yogurt sauce, cucumber, tomato and onion.

Thank you Eating Well!

Steak Tacos with Cilantro-Radish Salsa

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Radishes make a crunchy salsa for these–or any other taco you’re serving this summer.

ingredients

  • 2 tablespoons vegetable oil, divided
  • 1 pound skirt or flank steak
  • Kosher salt, freshly ground pepper
  • 1/2 cup fresh cilantro leaves with tender stems, divided
  • 4 radishes, trimmed, chopped
  • 2 spring onions or 4 scallions, white and pale-green parts only, thinly sliced
  • 1/2 serrano chile or jalapeño, seeds removed if desired, finely chopped
  • 2 tablespoons fresh lime juice
  • 8 corn tortillas, warmed
  • 2 ounces queso fresco or Cotija cheese, crumbled

preparation

Heat 1 tablespoon oil in a large skillet over high heat. Season steak with salt and pepper and cook about 5 minutes per side for medium rare. Let steak rest 5 minutes.

Meanwhile, chop half of cilantro and toss with radishes, onions, chile, lime juice, and remaining 1 tablespoon oil in a medium bowl. Season radish salsa with salt and pepper.

Slice steak and serve on tortillas topped with radish salsa, queso fresco, and remaining cilantro.

Thank you Epicurious! 

Chipotle Chocolate Bison Chili

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For a completely different flavor experience, try Chipotle Chocolate Bison Chili, which mixes unsweetened dark chocolate and stewed chipotles with the delicate flavor of ground bison.
1 1/2 ounces  extra bittersweet chocolate, grated
1 pound  ground bison
2 tablespoons  Olive Oil
1/2 teaspoon  cayenne
1 small onion, diced
1 sweet red pepper, diced
1 clove  garlic, minced
1 tablespoon  ground ancho chile
2 teaspoons  ground chipotle
1 cup  water
1 tablespoon  flour
2 tablespoons  grated panela
1 can  crushed tomatoes (14 ounces)
1 1/2 cups  red kidney beans
*salt and pepper to taste
Step 1
Turn crockpot on high.
Step 2
Heat 1 tablespoon olive oil in a sauté pan on medium-high heat. Add garlic, cayenne, ancho chile and ground chipotle. Cook until garlic has softened.
Step 3
Add ground bison and cook until no longer pink. Transfer drained meat to crockpot.
Step 4
In the same sauté pan add remaining 1 tablespoon of olive oil. Add flour, onion and red pepper. Cook until onion is translucent and peppers have softened.
Step 5
Transfer vegetable mixture to crockpot. Add water, panela, chocolate and tomatoes. Stir to combine. Adjust salt and pepper to taste.
Step 6
Cook on high for 5 hours.
Step 7
Add red kidney beans and cook for an additional hour.
Step 8
Serve warm.

Italian Flank Steak Pinwheels

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Try something fun and different for the BBQ this weekend… Pinwheels!

This summer favorite featuring flavorful flank steak, arugula and provolone is delicious and impressive but surprisingly easy to make. You can cook it either on the stovetop or on the grill.

Serves 4

INGREDIENTS:
1 large (1 1/2-pound) flank steak (beef or bison!)
3/4 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1 1/2 cup lightly packed baby arugula leaves
1/2 cup lightly packed basil leaves
1/4 pound provolone, thinly sliced
2 teaspoons extra-virgin olive oil

METHOD:
Butterfly steak by slicing it horizontally with a very sharp knife, stopping about 1 inch before you would slice all the way through (or ask your butcher to butterfly it for you). Open meat up like opening a book and sprinkle on all sides with salt and pepper. Layer opened steak with arugula,
basil and provolone. Starting on one long side, roll up tightly; if the meat rips at any point and you see the filling, seal the break with a toothpick. (If you plan to grill the steak, soak the toothpicks in water first for at least 20 minutes.)

TO GRILL:  Soak 8 toothpicks in water for at least 20 minutes and prepare the grill for medium heat cooking. Secure rolled steak at seam and ends with toothpicks. Brush outside of steak with oil and grill, turning frequently, until steak is deeply browned all over and cooked to your desired doneness, 15 to 20 minutes for medium rare (an instant-read thermometer inserted into the center should register 130°F). Transfer steak to a cutting board, cover loosely with foil and let stand 10 minutes. Remove toothpicks and thinly slice.

TO PAN-SEAR:  Cut rolled steak into 8 slices and secure each piece with a toothpick at the side (these toothpicks need not be soaked in water). Heat oil in a large skillet over medium-high-heat. Add steak slices and cook, turning slices once, until well browned and meat is cooked until medium-rare to medium throughout, 6 to 7 minutes per side. (Don’t worry if some of the cheese melts out.) Remove toothpicks and serve.

Thank you Whole Foods!

Salt-and-Pepper Rib Eye

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Bon Appetit calls this Salt-and-Pepper Rib Eye “Perfection” we couldn’t agree more!  Start by picking up a beautiful rib eye from your favorite meat distributor (ah-hem!), then  follow below.  This simple prep has mouth-watering results! 

 

INGREDIENTS
1 1 1/2′-2′ bone-in rib eye (about 2 pounds)
2 teaspoon kosher salt, divided
1 teaspoon coarsely ground black pepper
Coarse sea salt

PREPARATION

Put steak on a wire rack set on a rimmed baking sheet. Pat dry with paper towels. Season with 1/2 tsp. salt per side.  Chill uncovered for up to 3 hours. Remove steak from refrigerator 1 hour before grilling and let come to room temperature. Pat dry with paper towels. Season again with 1/2 tsp. salt; press in 1/2 tsp. pepper per side so pieces adhere.

Build a two-zone fire in a charcoal grill for direct (medium-high coals) and indirect (medium-low coals) heat.  Alternatively, heat a gas grill to high just before cooking, leaving one burner on low. Sear steak over direct heat,  flipping once, until nicely charred, 3-4 minutes per side. (If a flare-up occurs, use tongs to gently slide the steak to a cooler part of the grill.) Move steak to indirect heat and continue grilling, flipping once, 3-4 minutes per side. Using tongs, lift steak and sear both edges (the bone side and the fat-cap side) for 1-2 minutes per side to render out some of the fat. Grill steak to desired temperature, 14-18 minutes total or until an instant-read thermometer registers 120° for rare (steak will carry over to 125°, or medium-rare, as it rests).

Transfer steak to a carving board; let rest for 10 minutes. Slice across the grain, season with coarse sea salt, and serve.

Thank you Bon Appetit!