Ground Bison Two Ways

Ground Bison Two WaysBison

Bison (buffalo) is slightly more flavorful than beef, with less fat and more protein.  Extremely nutrient dense, a single serving provides good amounts of protein, iron, zinc, and the antioxidant selenium.

Bison value cuts are ground bison, chuck roast, stew meat, and top sirloin. 

Time Estimate For Roasting: Depending on the cut, about 20 minutes per pound at 350 degrees for medium.  The USDA recommends cooking all whole muscle cuts of bison to at least these internal temperatures to ensure the potentially harmful bacteria are destroyed.  Some customers may choose to cook their meat to lower temperatures, depending on preference.  Ground bison should be cooked to 160 degrees. 

Desired Doneness Medium, Target Temp 145° F, Texture Warm/Firm Center Color Light Pink

Desired Doneness Medium Well, Target Temp 155° F, Texture Very Warm/Firm, Center Color Gray Tinged With Pink

Desired Doneness Well Done, Target Temp 165° F, Texture Hot/Dense/Hard, Center Color Grayish Tan

Best Cooking Methods For Bison:

Rib Steak (Rib): Grill, Pan-Fry

Rib Eye Roast (Rib): Grill, Roast

Strip Steak (Loin): Broil, Grill, Pan-Fry, Sauté

Tenderloin Steak (Loin): Broil, Grill, Roast, Pan-Fry, Sauté

Boneless Chuck Roast (Chuck): Braise, Stew

Top Sirloin Steak (Loin): Braise, Broil, Roast, Pan-Fry

London Broil (Varies): Braise, Broil, Grill

Sirloin Tip Roast (Round): Roast

Sirloin Tip Steak (Round): Braise, Broil, Roast, Pan-Fry

Green Chile Cheddar Burger


1 Pound Ground Bison

1/3 Cup Diced Green Chiles

1/4 Cup Shredded Sharp Cheddar Cheese

1/4 Teaspoon Kosher Salt

1/4 Teaspoon Freshly Ground Pepper

Olive Oil

In a large-size bowl combine ground bison with chiles, shredded cheddar, kosher salt, and pepper.  For into 4 patties, making a wide, shallow indent in each.  Heat grill or grill pan over a medium heat.  Brush burgers with olive oil and grill for 3 to 4 minutes per side until desired temperature.  Top with lettuce, tomato, and chipotle mayo.  Serves 4

Bison Chili


1 Seeded & Chopped Ancho Chile

1 Large Chopped Onion

2 Cloves Minced Garlic

2 Tablespoons Olive Oil

2 Pounds Ground Bison

2 Teaspoons Ground Cumin

2 Tablespoons Chile Powder

1 Teaspoon Coriander

1/2 Teaspoon Onion Powder

28 Ounce Can Chopped Tomatoes (With Juice)

2 Tablespoons Tomato Paste

2 Cups Beef Broth

1 Can Beer

1 Cup Corn Kernels

½ Cup Chopped Cilantro

Juice of 1 Lime

Sour Cream (For Garnish)

Crushed Tortilla Chips (For Garnish)

In a large-size heavy pot sauté ancho chile, chopped onion, and garlic in olive oil until soft.  Add ground bison and brown.  Add cumin, chile powder, coriander, onion powder, chopped tomatoes, tomato paste, beef broth, and beer.  Simmer over a medium-low heat for 1 hour.  Stir in corn, cilantro, and lime juice before serving.  Remove from heat and ladle into soup bowls.  Top with sour cream and crush tortilla chips.  Serves 4



    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

    Explore Similar Recipes

    Buffalo Burgers

    Buffalo Burgers

    Buffalo Stuffed Peppers

    Buffalo Stuffed Peppers

    Grilled Bison Steaks

    Grilled Bison Steaks