{"id":44143,"date":"2025-01-13T05:45:02","date_gmt":"2025-01-13T12:45:02","guid":{"rendered":"https:\/\/nationalbison.org\/?page_id=44143"},"modified":"2026-05-20T07:03:03","modified_gmt":"2026-05-20T13:03:03","slug":"ground-bison-recipes","status":"publish","type":"page","link":"https:\/\/nationalbison.org\/ground-bison-recipes\/","title":{"rendered":"Ground Bison Recipes"},"content":{"rendered":"
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Ground Bison Recipes<\/h1>\n\n\n\n
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Blueberry Bison Meatballs with Blueberry Sauce<\/strong><\/strong><\/h3>\n\n\n\n

Serves 4-6<\/p>\n\n\n\n

____________________________________<\/p>\n\n\n\n

Excerpted from A Feather and a Fork by Crystal Wahpepah; <\/p>\n\n\n\n

with Amy Paige Condon<\/p>\n\n\n\n

____________________________________<\/p>\n\n\n\n

Meatballs<\/strong>:<\/p>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

1 pound ground bison<\/p>\n\n\n\n

\u00bd teaspoon smoked cedar salt<\/p>\n\n\n\n

\u00bc cup blue cornmeal<\/p>\n\n\n\n

___________________________________________________________<\/p>\n\n\n\n

DIRECTIONS<\/p>\n\n\n\n

Preheat the oven to 350\u00b0F. Line a baking sheet with parchment paper.<\/p>\n\n\n\n

Mix the ground bison, smoked salt, and cornmeal by hand in a medium bowl. Form the mixture into twelve 1-inch meatballs and set them on the prepared baking sheet. Let them rest for 10 minutes.<\/p>\n\n\n\n

Bake the meatballs for 30 to 35 minutes, until browned and cooked through.<\/p>\n\n\n\n

Serve warm with the blueberry sauce as a dip or a glaze.<\/p>\n\n\n\n

___________________________________________________________<\/p>\n\n\n\n

Blueberry Sauce (makes 2 cups)<\/strong>:<\/p>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

1 pint (2 cups) fresh blueberries<\/p>\n\n\n\n

\u00bc cup pure maple syrup<\/p>\n\n\n\n

1 teaspoon blue cornmeal<\/p>\n\n\n\n

___________________________________________________________<\/p>\n\n\n\n

DIRECTIONS<\/p>\n\n\n\n

Stir together the blueberries and maple syrup in a medium saucepan over low heat. Once\u00a0 the blueberries begin to simmer and break down, after 5 to 7 minutes, stir in the blue cornmeal and allow the sauce to thicken for 3 to 5 minutes more. Strain the sauce through a fine-mesh sieve into a bowl. The sauce should be served warm with the meatballs but can be served warm or cool as a dipping sauce or glaze in other recipes. Store unused sauce in an airtight container in the refrigerator for up to a week.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Bison Blue Cheese Burger<\/strong><\/h3>\n\n\n\n

Serves 6<\/p>\n\n\n\n

____________________________________<\/p>\n\n\n\n

Kathy Cary  l  Lilly\u2019s  l  Louisville, Kentucky<\/p>\n\n\n\n

Food Photography  l  Jason McConathy<\/p>\n\n\n\n

Recipe Styling  l  Cook Street School of Fine Cooking \u2013 Denver, CO<\/p>\n\n\n\n

____________________________________<\/p>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

1 1<\/sup>\/2<\/sub> lbs. ground bison<\/p>\n\n\n\n

2 Tbs. good quality Dijon mustard<\/p>\n\n\n\n

2 Tbs. roasted & chopped shallots & garlic<\/p>\n\n\n\n

1 tsp. Lea & Perrins Worcestershire sauce<\/p>\n\n\n\n

splash extra virgin olive oil<\/p>\n\n\n\n

kosher salt & fresh ground black pepper
to taste<\/p>\n\n\n\n

good quality blue cheese or Roquefort<\/p>\n\n\n\n

2 red onions sliced<\/p>\n\n\n\n

balsamic vinegar<\/p>\n\n\n\n

2 bulbs fennel sliced<\/p>\n\n\n\n

___________________________________________________________<\/p>\n\n\n\n

DIRECTIONS<\/p>\n\n\n\n

Combine all ingredients and form 6 patties adding approximately 1
teaspoon of blue cheese into the center of each patty.   Grill to order. Serve with rosemary roasted potatoes and homemade coleslaw. <\/p>\n\n\n\n

___________________________________________________________<\/p>\n\n\n\n

GARNISH<\/p>\n\n\n\n

2 sliced red onions drizzled with extra virgin olive oil & balsamic vinegar.  Grill until tender.<\/p>\n\n\n\n

2 bulbs of fennel, sliced & saut\u00e9ed until tender.<\/p>\n\n\n\n

Toss the onions & fennel together and place on bison burger.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Bison & Baby Brown Mushroom Soup<\/strong><\/p>\n\n\n\n

Makes 10 to 12 cups of soup<\/p>\n\n\n\n

LeeAnn Trynoski   l   Colorado Buffalo Grill Inc. \/RL Bison Ranch   l   2011 NBA Best Buffalo Soup Winning Recipe<\/p>\n\n\n\n

Ingredients<\/p>\n\n\n\n

2 lb Ground Bison<\/p>\n\n\n\n

2 lb baby brown mushrooms (sliced)<\/p>\n\n\n\n

2 Tablespoons Olive Oil<\/p>\n\n\n\n

1 Large onion chopped<\/p>\n\n\n\n

4 cloves garlic, chopped fine<\/p>\n\n\n\n

2 whole fresh jalape\u00f1o pepper chopped fine (seeds removed)<\/p>\n\n\n\n

1 bunch of parsley chopped<\/p>\n\n\n\n

48 oz of vegetable stock<\/p>\n\n\n\n

48 oz of water<\/p>\n\n\n\n

2 Cups Quinoa, prepared according to package directions<\/p>\n\n\n\n

1 big bunch of kale chopped (veins removed)<\/p>\n\n\n\n

8 oz cream cheese<\/p>\n\n\n\n

1 teaspoon black pepper<\/p>\n\n\n\n

1 teaspoon salt<\/p>\n\n\n\n

1 teaspoon of crushed red pepper flakes<\/p>\n\n\n\n

Chopped scallions (for garnish)<\/p>\n\n\n\n

DIRECTIONS<\/p>\n\n\n\n

Saut\u00e9 onion, garlic, jalape\u00f1o, salt, pepper and red pepper flakes in olive oil. Add Ground Bison and Mushrooms cook through. Add vegetable stock and water, simmer. Add cream cheese and simmer. Right before serving, stir in Kale.<\/p>\n\n\n\n

To serve put \u00bd cup of the reserved quinoa in each soup bowl then add soup and garnish with chopped scallions.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Southwest Bison burger-Sausage Sandwiches<\/strong><\/p>\n\n\n\n

Serves 4<\/p>\n\n\n\n

Bruce Aidells   l   Aidells Sausage<\/p>\n\n\n\n

The only thing that separates a burger from a sausage mixture is that sausage is a mixture of spices and other flavorings and ground meat, while a burger is ground meat sprinkled with salt and sometimes spices.  If you want to turn this mixture into a full-blown sausage, you can stuff it into sausage casing by using a meat grinder that has a sausage horn.<\/p>\n\n\n\n

This burger-sausage sandwich is inspired by Mexican sandwiches called tortas. What makes these sandwiches really special is the combination of bison burger-sausage and the layers of condiments. Yes, they are messy to eat, but worth every stain on your shirt, blouse or pants!<\/p>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

1 1\/2 pounds ground bison burger<\/p>\n\n\n\n

1 1\/2 teaspoon kosher salt<\/p>\n\n\n\n

2 Tablespoons chili powder<\/p>\n\n\n\n

1 teaspoon freshly ground black pepper<\/p>\n\n\n\n

1\/2 cup chopped cilantro<\/p>\n\n\n\n

1\/4 cup diced fire-roasted mild green chile, canned or fresh, about 1 whole (see note)<\/p>\n\n\n\n

2 teaspoons minced garlic<\/p>\n\n\n\n

1 teaspoon grated lime zest<\/p>\n\n\n\n

2 Tablespoons finely chopped green onion<\/p>\n\n\n\n

1 pickled jalape\u00f1o chile, finely chopped (optional)<\/p>\n\n\n\n

1 avocado, peeled, seeded and thinly sliced<\/p>\n\n\n\n

4 slices Jack cheese  (optional)<\/p>\n\n\n\n

2 ripe tomatoes, sliced<\/p>\n\n\n\n

4 slices red onion<\/p>\n\n\n\n

4 sweet Italian rolls \u2013 6 inches long or Mexican bolillo rolls<\/p>\n\n\n\n

2 cups shredded iceberg lettuce or cabbage<\/p>\n\n\n\n

INGREDIENTS FOR Jalape\u00f1o Lime Mayonnaise<\/p>\n\n\n\n

1\/2 cup mayonnaise<\/p>\n\n\n\n

2 Tablespoons freshly squeeze lime juice<\/p>\n\n\n\n

2 teaspoons grated lime zest<\/p>\n\n\n\n

1 Tablespoon finely chopped pickled jalape\u00f1o chile<\/p>\n\n\n\n

DIRECTIONS<\/p>\n\n\n\n

In a medium bowl combine bison with salt, chili powder, black pepper, cilantro, green chile, garlic, lime zest, green onions and optional jalape\u00f1o.  Form into four oval patties roughly the size of the rolls and about 3\/4-inch thick.  Set aside.<\/p>\n\n\n\n

Make Jalape\u00f1o-Lime Mayonnaise by whisking together all the ingredients in a small bowl.  Set aside.<\/p>\n\n\n\n

Preheat a gas or charcoal grill to medium high heat and grill burgers for four minutes per side for medium rare.  Transfer to a warm plate and lay Jack cheese on top of each patty.<\/p>\n\n\n\n

To assemble the sandwiches, spread mayonnaise blend over the top and bottom half of each roll.  Place burger cheese side up on bottom half of roll. Layer slices of avocado over each burger and then slices of tomato and red onion.  Cover with a thin layer of shredded lettuce or cabbage and add top half of roll.  Cut each sandwich into halves and serve at once.<\/p>\n\n\n\n

Note:  To fire roast green chilies, place under a broiler or directly over a gas flame and cook until the skin is charred, turning frequently.  Place in a plastic bag for 15 minutes to steam.  Scrape off the charred skin and seed, stem, and chop. <\/p>\n<\/div>\n<\/div>\n\n\n\n

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777 Ranch Ground Buffalo Empanadas with Chimichurri sauce<\/strong><\/p>\n\n\n\n

Chef MJ Adams   l   Corn Exchange Restaurant, Rapid City, SD<\/p>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

2 garlic cloves minced<\/p>\n\n\n\n

2 stalks of celery, diced<\/p>\n\n\n\n

2 carrots, diced<\/p>\n\n\n\n

1 medium onion, diced<\/p>\n\n\n\n

2 lbs. of ground Buffalo meat<\/p>\n\n\n\n

1\/2 cup of green olives, rough chopped into small dice<\/p>\n\n\n\n

4 hard boiled eggs, peeled and diced<\/p>\n\n\n\n

1\/2 cup of moist sun dried tomatoes<\/p>\n\n\n\n

Salt and pepper for seasoning<\/p>\n\n\n\n

2 T. of olive oil<\/p>\n\n\n\n

INGREDIENTS FOR Empanada dough<\/p>\n\n\n\n

3 cups of flour<\/p>\n\n\n\n

1\/2 cup of cold butter<\/p>\n\n\n\n

1\/4 cup of lard<\/p>\n\n\n\n

1\/4 cup of cold water<\/p>\n\n\n\n

INGREDIENTS FOR Chimichurri Sauce<\/p>\n\n\n\n

1 cup of chopped parsley<\/p>\n\n\n\n

3 Tablespoons  garlic, finely chopped<\/p>\n\n\n\n

1\/4 cup of red wine vinegar<\/p>\n\n\n\n

3\/4 cup of olive oil<\/p>\n\n\n\n

1 tsp. of red pepper flakes<\/p>\n\n\n\n

DIRECTIONS<\/p>\n\n\n\n

Prepare all ingredients first, then make the dough. To make the dough, place flour in a bowl, and work in butter and lard.  Dissolve salt in water and work into flour mixture, making a dough.  Let rest for 30 minutes in the fridge.<\/p>\n\n\n\n

To make the filling, heat a large saut\u00e9 pan, adding the olive oil. Saut\u00e9 the onions, garlic, celery and carrots for 5 to 8 minutes. Add the ground buffalo and cook until the meat is about medium (the meat will continue to cook in the dough), breaking up with a fork while cooking. Add the olives, sundried tomatoes and season to taste with salt and pepper. Remove and let cool. Once cooled, add the the eggs and mix thoroughly.<\/p>\n\n\n\n

Divide the dough into 12 portions and roll each into a circle about 6 to 7 inches in diameter.  Brush the perimeter with water, place \u00bc cup of filling onto one side, fold the dough over the filling and press the two edges firmly together, crimping if desired or lay on a baking sheet and with an end of the fork tines pressed into the ends.  Optional- brush tops with beaten egg yolk and water mixture.  Bake at 400 degrees for 25 minutes and golden brown. While baking, make the Chimichurri sauce by combining all of the ingredients and mixing well. Pour over empanadas just before serving.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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