Ways to Make Buffalo Meat Burgers

Kevin Larrabee · 12-09-2007, 04:36 PM

I make burgers with ground buffalo, actually this brand:

But the burgers just fall apart when I eat them and have a bit of a grainy taste to them. Any ideas to make the burgers more solid?

Thanks,

castufari · 12-09-2007, 05:47 PM

I cut mine with some ground beef. Buffalo and bison are low and fat and need something to help "bind" them.

twinsavsvikingsfan · 12-09-2007, 05:51 PM

maybe an egg?

BjsAust · 12-09-2007, 06:22 PM

Yeah, are you adding egg to them?

diamondpete · 12-09-2007, 06:24 PM

Quote:

Originally Posted by Kevin Larrabee

Any ideas to make the burgers more solid?

The "old fashioned" way is to mix in some bear crumbs and egg. I sometimes grind up "cheap" steak to make burgers ( way less oil/grease, better taste) and always throw an beaten egg in to help it "hold" and fry them in olive oil.

Another way to help it hold together is to play "catch" with it to "pack the meat" better. BY that I mean make a ball and throw it from one hand to another several times, then when you fry it you can alos cover the pan which also cooks it from the top (softer burgers) but when you flip it, it is less likely to fall apart.

Cynic · 12-09-2007, 07:01 PM

Quote:

Originally Posted by diamondpete

The "old fashioned" way is to mix in some bear crumbs and egg.

Um, bear crumbs?

Smoky or Yogi?

RedLefty · 12-09-2007, 08:15 PM

Quote:

Originally Posted by Cynic

Um, bear crumbs?

Yeah, but only if you can't find lion nuggets.

Mark57 · 12-09-2007, 08:30 PM

I think you might be over cooking it, give it about half the time you would for beef burgers. Bison is kind of like ground turkey, it cooks a lot faster than beef. Also I used to have problems with turkey burgers falling apart, I started spraying them with some Pam and that seems to fix it, not sure why. I've never had that problem with bison, but I've never tried to cook it without spraying the patties first, either.

castufari · 12-09-2007, 08:54 PM

Quote:

Originally Posted by Mark57

I think you might be over cooking it, give it about half the time you would for beef burgers.

Also lower the heat some, you don't need a really hot fire to cook bison.

I ate it in burger form for a while, I'm not using in in chili and meat sauce. Really lean and doesn't leave a puddle of fat when it cools.

I. Kay · 12-09-2007, 10:13 PM

I use the same brand, Kevin, but I use the George Foreman grill and they stay together just fine. Maybe that's the way to go?

fitzy21 · 12-09-2007, 11:04 PM

Ian, can you buy this product in MA? i haven't seen buffalo meat or bison meat ....

Cynic · 12-09-2007, 11:08 PM

Quote:

Originally Posted by RedLefty

Yeah, but only if you can't find lion nuggets.

I suppose I can ask the cage cleaner at the zoo for any he's picked up.

Kevin Larrabee · 12-10-2007, 10:37 AM

Thanks for all the tips guys! I use a forman grill in my apartment to make the burgers so temp control is out of the question. I will try to use egg to help the burgers form.

Thanks!

I. Kay · 12-10-2007, 11:12 AM

Quote:

Originally Posted by fitzy21

Ian, can you buy this product in MA? i haven't seen buffalo meat or bison meat ....

Yeah man. I get it at Stop N Shop. It's in the meat section (obviously), but it's sometimes hard to see right away, because they come in little one pound squares, and if they stack them close together... but yeah, Stop N Shop.

fitzy21 · 12-10-2007, 11:24 AM

ahh good to know. i'll pick some up over vacation this comign weekend

thanks

fitzy21 · 12-18-2007, 03:57 PM

i got some and just made a burger. mixed it with an egg, then added in some spices. tossed it back an forth in a ball...stayed together perfectly. cooked in olive oil and tasted delicious with some habanero cheese on top...mmmmm mmmmmmmm