Bison Burgers

Makes four decent sized burgers.
 Use a cast iron ridged grill pan lightly oiled and brought to just below smoking heat.  Bison meat doesn't need the addition of agressive ingredients so keep it simple. Don't add salt to the mix as this will pull out the juices to waste in the pan rather than in your mouth.


500g bison mince

1 tbsp grated red onion juice

1 tbsp finely chopped parsley

A few grinds of black pepper to taste



Mix ingredients lightly without kneading

Shape into flat course burgers

Set onto the hot griddle pan

Cook for 3-4 minutes each side.  Resist the urge to poke or prod them.


 As each of these burgers is a meal in itself, I didn't go for the usual top and bottom bun.  Try cutting a slice of Tiger bread (other brands are available!), flatten it with a rolling pin and cook both sides on the hot griddle pan.  You'll end up with a lovely griddled piece of bread perfect for sitting your mighty bison burger on.
Serve up with some homemade potato wedges, salad and a big pickled cucumber spear.