We’re in the height of summer – the days when I bask in the hot midnight sun; when I lounge around in tanks and shorts; when I spend nearly every sunny moment outside soaking it all in before the dreaded winter gloom returns. Like most other sane people, this is also when we cook nearly all our meals outside to stave off the heat of the oven & stove; the ones we actually cook anyways. These days we also like to turn to cold meals that only involve slight prep-work so we don’t break much of a sweat; then we can relax after work with cold drinks and the company of each other or family and friends.
Last night’s meal was one involving very little prep and then some time at the grill. Bison burgers served with grilled corn. We were gifted some bison from Kyle’s sister’s girlfriend a while back and have had it in the freezer for a few months. I can’t believe we haven’t devoured it all by now. Since bison is an incredibly tasty meat all on its own, we kept the seasonings and additions to a bare minimum when making the burgers. Something I suggest you do for most burgers unless you’re going for a specific flavour profile. This meat was good, so there was no sense in masking it’s flavorful tastiness with a bunch of extras mixed into it.
We did, however, load up on toppings. Choose what you like, but the combination we used really made for an excellent burger; even if the enormity of the burger disintegrated my gluten free bun in about 1 minute flat. Totally worth it. And so last night we thought of Grey (who gave us this delicious bounty of meat), as she travels across the country so far away. My partner in gluten-eating crime whenever we get together. We miss you lots and can’t wait for you to return home!
Grilled Bison Burgers (gluten-free & egg-free)
1 lb ground bison
1 tsp salt
1/2 tsp garlic powder
1/4 tsp fresh cracked pepper
1/8 tsp cayenne pepper (sometimes labeled “red pepper”)
a couple dashes Worcestershire – make sure it’s gluten free (therefore doesn’t not contain malt vinegar)
4 buns – any type you want, obviously using gluten free ones if you need to
sliced red onion
Combine the bison and following 5 ingredients (salt through Worcestershire sauce) in a medium-sized bowl, being careful not to overmix the meat, as this will lead to tough burgers. Being as even as you can, make 4 patties out of the meat mixture. Yes four. We don’t mess around with burgers under 1/4 lb in this house. Let the patties come to room temperature as you prepare your grill to medium heat.
Spray your grill or the burgers with cooking spray and grill the bison patties for 6-7 minutes per side, flipping once. Don’t press down on your burgers either while you cook them – this just squeezes out all those delicious meaty juices, it doesn’t help cook your burgers at all, and really doesn’t make you look more cool while grilling. Let the burgers rest for about 5 minutes on a cooler side of the grill or off the grill before serving.
Before you turn off your grill, smear both sides of each burger bun with some butter. Then grill each bun, cut side down, for nearly 1 minute; until you have a nice buttery char on the burger. This is basically essential if you’re using gluten free buns, because otherwise they are not very tasty (unless you’ve hand-made you’re own. Then obviously I have zero idea what your buns taste like).
Top with any accompaniments you like, but we really do suggest “All of the Above.”