Barnyard to Prairie

Posted by on Aug 7, 2015 in Wild Game | 1 comment












Admittedly, I have a crush on turkey burgers; and boy, have they evolved over the 80’s combo of ground meat, breadcrumbs, catsup and an egg white.  Years go by.  Recently, I read that my much-loved ground turkey had a similar profile to ground bison. With the availability of grass-fed designer buffalo on the rise, it is a non-gamey way to drift into wild game territory. Not only that but, it is a quick and satisfying way to please and nourish a hungry horde.











First prepare an olive oil, Dijon, and garlic booster to add to the meat.











Separately, stir together the spices.









Break meat up with a large fork; then plop in the Dijon mixture and toss it into the meat recalling not—to—over—work-- it.









Sprinkle the spices over the meat to mix.









Divide the mixture into four, approximately 5-ounce portions. Chill the patties for 30 minutes or cover and refrigerate overnight.  Brush the burgers with olive oil and sprinkle with kosher salt; Grill about 4-5 minutes per side slapping a slice of cheese on during the last minute.  The internal temperature should be 140 degrees for medium-rare up to 160 for a second death.









Or, heat up a cast iron pan and griddle the burgers.









Cast Iron rules!

Create a lavish display of condiments and toppings for a weekend “Burger Bar”.  Caramelized onions, ripe avocado, fresh lumps of Burrata, thick slices of heirloom tomatoes, fleshy lettuces, zesty homemade pickles, grilled shishito peppers, and (take a breath) creamy spicy cole slaw come to mind.


Piles of Spicy Spiralized Sweet Potato Fries nearby--

Bun or no bun--not too shabby, baby.

Spicy Bison Burgers


  • 1 ¼ pound ground bison
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon olive oil, plus more for grilling
  • 1 large clove of garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • ¾ teaspoon kosher salt
  • Freshly ground pepper, to taste


  1. Combine the mustard, oil, and garlic in a small cup. Then, in another cup stir together the spice mix. Break meat up with a large fork. Add the mustard mixture without overworking the burger. Sprinkle the spices over the meat and mix until combined. Shape into four 5-ounce patties. Chill at least 30 minutes before brushing with oil and grilling 4-5 minutes per side or until internal temperatures reach 140 for medium rare and up to 160 for well done.
  2. © Copyright 2015 Peggy Barrett Lunde
  3. All Rights Reserved

One Comment

  1. 8-12-2015

    Scrumptious Peggy!! Love the mixture..thank you.

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