Like beef, Bison is an excellent source of iron, zinc B12 and niacin. And like beef, there are lean cuts of bison that are just a few more grams of fat than boneless skinless chicken breast and salmon.
So, what is the fascination with bison meat?
Because of the muscle structure, bison is leaner. If you put them side-by-side, there is a difference. Bison meat is typically reader with less marbling. But if you look at the numbers, there is not much difference, with bison meat just 1-3 g of fat less than the comparable cut of beef.
The significant difference, it’s illegal to use growth hormones in bison. Also, more likely, they will not be exposed to antibiotics. Antibiotics are not illegal to use on bison, but most markets don’t use them as there are strict protocols that verify the animal weren’t treated with antibiotics.
All bison are also grass fed. The advantage to 100% grass fed animals is meat that is leaner with a higher concentration of Omega-3 fatty acids – which is great for our hearts!
So, while bison is healthier than a comparable cut of beef, not so true with ground bison. Like ground beef, ground bison can be combined with varying contents of fat, so when purchasing ground bison, make sure it’s 90% lean or above! 🙂
I love bison meat. In my opinion, it’s more flavorful, even well done, which is how I like to eat my meat! I’m a total bison convert! So, when I had a lunch scheduled with friends, I wanted to make something good, something special – that would be good for our bodies.
Greek Bison Burger Recipe
1 lb. Ground bison
1/2 of a 9 oz package of fresh spinach cooked down to 1/2 cup
1/2 cup crumbled feta cheese
2 tsp. chopped fresh dill
1 tsp chopped fresh oregano
1 tsp ground cumin
1 tsp minced garlic
3/4 tsp Himalayan salt
1/2 tsp. fresh ground pepper
4 whole-wheat rolls/buns
sliced red onion
- Place bison, cooked spinach, feta, dill, oregano, cumin, garlic, salt and pepper in large mixing bowl (I used my Kitchen-Aid), and gently combine. Form into 4 shaped patties and flatten.
- Cook on an oiled grill – don’t use cooking spray (I used exta virgin olive oil) or in a skillet and cook 5-6 minutes per side until the internal temperature is 155 degrees fahrenheit. I used a digital thermometer.
- Assemble burgers on rolls and top with cucumber, tomato and onion.
Optional Yogurt Sauce
I don’t particularly like sauces and such, and this was no different. But my guests loved this.
3/4 cup Greek Yogurt
1 tsp freshly grated lemon zest
2 tsp fresh squeezed lemon juice
1 tsp chopped fresh dill
1 tsp chopped fresh mint
Pinch Himalayan salt
Pinch of Fresh Ground Pepper
- Combine yogurt, lemon zest and lemon juice, dill and int in a small bowl. Season with the salt and pepper.
- Serve on top of bison meat.
These burgers were delicious. Everybody raved about them, including my kids. They are still fighting over the last burger (which they will share)!
Have you ever tasted bison meat? How do you like it?4