{December 4, 2015}   Food For Thought: Bison Burger

My husband works a lot out here in Korea… Like a lot! So we don’t get date nights as often as I would like. When he finally has time off, we really enjoy spending a day in bed watching movies and eating something really gourmet and delicious. So I have made it a point to make “high-end,” unique, or gourmet meals once a week. Sometimes its home cooking that doesn’t exactly correspond with our desire for a healthier lifestyle, sometimes its something totally new that I’ve never tried. This week its: GOURMET BISON BURGERS!


Interestingly enough bison is my new “light” meat of choice because its actually easier for me to get bison than ground turkey or chicken for a healthier burger. Lean beef is a luxury out here, and truthfully I don’t always enjoy the taste of beef. Bison has a fresher, gamier taste that adds an air of elegance to any dish. I’ll make sure to post about my bison-turkey lasagna. If you haven’t tried bison, I highly recommend you giving it a try. It cooks the same as ground beef, but with a less “fatty” taste to it.



  • 12 o z, Ground Bison
  • 0.25 cup, chopped Onion and Red Bell Peppers
  • 1 tbsp (15ml), Soy Sauce
  • 0.50 tsp, Garlic Salt
  • 1 tsp, ground, Spices, pepper, black
  • 1 tsp, Spices, pepper, red or cayenne
  • 0.25 cup, bread crumbs
  • 1 large Egg
  • 0.50 TBSP (14 g)- Costco size, Margarine
  • 2 tsp unpacked, Sugars, brown
  • 1 Medium  sliced, Green Bell Pepper
  • 0.50 fruit (approx 278 g), Asian Pear
  • 4 tbsp, Mayonnaise
  • 0.50 cup, Spinach – Raw
  • 0.15 cup, Canned Diced Tomatoes (or Cherry Tomatoes)
  • 0.50 oz, Cheese, feta
  • 0.30 oz, Cheese – Asiago
  • 4 bun (62g), Large Hamburger Bun

Other toppings you desire.




  1. In a large bowl combine, ground bison, chopped onion, garlic, salt, pepper, bread crumbs, egg and soy sauce. Do not over mix to the point of it being mushy, just enough to evenly distribute the ingredients.                                                                               IMG_0530
  2. In a large non-stick skillet,  melt butter over a medium-high heat, swirl pan until butter browns. Add in pears,  and white wine. After about a minute, when the wine reduces some, add the brown sugar, salt and a pinch of red pepper flakes. Cook, until the pears are starting to become translucent, about 3-4 minutes. Set aside.
  3. Heat pan for the burgers.
  4. Form bison mixture into four patties. Toast burger buns at this time if you desire. I used my broiler for a minute, but you can also butter the buns and grill them in the heated pan before the burgers.                                                                                                                                           IMG_0533
  5. Grill burgers , about 3-4 minutes per side for medium-well. When the burgers are done cooking top with Asiago and pour two tablespoons of water into the pan. Remove from heat and cover. This will allow the cheese to melt some and it will finish cooking the burgers while keeping them moist.                                                                                                                                                                                           IMG_0535
  6. Prep buns with caramelized pears and onions and your favorite toppings. I used mayonnaise, spinach, pickles, cherry tomatoes and feta cheese.                                                                                                                                                                                                                                             IMG_0538 IMG_0537


Nutrition Facts
Servings 4.0
Amount Per Serving
calories 330
% Daily Value *
Total Fat 18 g 28 %
Saturated Fat 5 g 25 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 101 mg 34 %
Sodium 640 mg 27 %
Potassium 109 mg 3 %
Total Carbohydrate 20 g 7 %
Dietary Fiber 2 g 9 %
Sugars 6 g
Protein 24 g 48 %
Vitamin A 14 %
Vitamin C 82 %
Calcium 7 %
Iron 19 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

et cetera