Bison Meatloaf Burger With Rosemary Ketchup Recipes

BISON MEATLOAF

Steps:

• Preheat oven to 350 degrees. Lightly oil a large baking dish; set aside.
• Place 1/2 pound ground bison, 1 piece of yellow pepper, 1 piece of red pepper, 1 piece of onion, 1 1/2 teaspoons rosemary, 1 1/2 teaspoons sage, 1 1/2 teaspoons oregano, and 1/2 clove garlic in the bowl of a food processor; process until well combined. Transfer mixture to a large bowl. Repeat process three more times with remaining bison, peppers, onion, rosemary, sage, oregano, and garlic.
• Add 2 tablespoons olive oil to bowl with bison mixture and season with salt and pepper; mix until well combined. Using your hands, form bison mixture into a loaf and place in prepared baking dish. Transfer to oven and bake for 30 minutes.
• Add chicken stock, wine, and tomatoes to baking dish; bake, basting with juices every 15 minutes, until meatloaf is firm to the touch and pan juices are bubbly, about 1 hour more.
• Let meatloaf stand 5 minutes before slicing and serving with pan juices.

BISON BURGERS WITH SPICY AIOLI

Steps:

• For the burgers: Heat the coconut oil in a large nonstick skillet set over medium heat. Cook the onions and garlic, stirring occasionally, until translucent, 3 to 4 minutes. Transfer to a large bowl and cool for 5 minutes.
• Add the bison, tomato paste, cumin, salt, black pepper and cayenne pepper to the onion mixture, and stir to combine. Form into four 1-inch-thick burgers. Place the skillet back over high heat, add the burgers and cook until an instant read thermometer registers 160 degrees F, 5 to 6 minutes per side. Remove from the pan and rest the burgers for 3 to 5 minutes.
• For the aioli: In a small bowl whisk together the mustard, tomato paste, yolk and garlic. While whisking continually, slowly drizzle in the canola and olive oils, until all the oil is incorporated and the mixture is thick and glossy. Whisk in the lemon juice and season with cayenne pepper and salt.
• Place each patty in a lettuce leaf, then top with tomato slices, shaved red onion and 2 teaspoons of the spicy aioli; wrap the burgers in the lettuce and serve with kale chips.

CHIPOTLE BISON BURGERS

Steps:

• Halve and pit the avocado, then scoop the flesh into a small bowl. Add the lime juice, cilantro, 1/4 teaspoon cumin and a big pinch of salt. Mash and stir until well combined; set aside.
• Combine the bison, chipotles, remaining 3/4 teaspoon cumin, the oregano, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl; mix well. Form into 4 patties, about 4 1/2 inches wide and 1/2 to 3/4 inch thick. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the patties and cook until browned, about 3 minutes per side for medium, putting 1 cheese slice on each burger during the last minute of cooking.
• Serve the burgers on the buns with ketchup, the avocado mixture, shredded lettuce, sliced onion and cilantro. Serve with tortilla chips and the lime wedges.

BISON MEAT LOAF #1 (BUFFALO)

Steps:

• Preheat oven to 350°F
• Mix all ingredients together in a large bowl. Using your hands works best.
• Spray a shallow, oval casserole dish or small roasting pan with Pam.
• Pat meat mixture into dish/pan.
• Lightly spray top of loaf with Pam.
• Bake for 1-1/4 to 1-1/2 hours.
• Can be served as is or with Italian-style sauce.