Bison burger and jerky.

Bison burger and bison jerky.
Ingredients
- 2 lb ground bison
- 1 finely chopped onion
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
-4 tbsp of Mace seasoning it’s mixture of:
* 18 g salt
* 2 g black pepper
* 0,5 g allspice
* 2 g marjoram
* 1g mace
* 0.5 g coriander seeds
* Prepare this mixture off seasoning for future use.
*
* If you have hard time to find mace you also can substitute:
* Ground nutmeg, allspice, ginger with cinnamon or nutmeg, and garam masala.
- 2 eggs (optional, for binding)
- 6 hamburger buns
- Your favorite burger toppings (lettuce, tomato, cheese, pickles, onion, ketchup, mustard or mayonnaise)
Instructions
1. *Prepare the Bison Mixture:*
- In a large bowl, combine the ground bison, chopped onion, minced garlic, salt, pepper, and egg (if using).
4 tablespoons of Mace seasoning. Mix until well combined.
2. *Form the Patties:*
- Divide the mixture into 6 equal parts and shape each part into a patty. Make sure the patties are evenly thick to ensure they cook evenly.
3. *Preheat the Grill or Pan:*
- Preheat your grill to medium-high heat or heat a skillet over medium-high heat on the stove.
4. *Cook the Patties:*
- Place the patties on the grill or in the skillet. Cook for about 3-4 minutes on each side, or until they reach your desired level of doneness. Bison is leaner than beef, so be careful not to overcook it as it can dry out.
5. *Toast the Buns:*
- If desired, toast the hamburger buns on the grill or in the skillet for about 1-2 minutes until they are lightly browned.
6. *Assemble the Burgers:*
- Mustard on the bottom of the bun and ketchup on the top.
Place the cooked bison patties on the bottom halves of the buns. Add your favorite toppings and cover with the top halves of the buns.
7. *Serve and Enjoy:*
- Serve the bison burgers hot with your favorite sides.
Enjoy your homemade bison burgers!
Recipe for bison jerky.
Flat the bison mixed meat on parchment paper very thin and evenly. Score the layer of bison meat with the knife to small pieces. (It doesn't have to be cut all the way through, it will separate easily after drying.)
Dry for 8-9 hours in the food dryer on 155F temperature .
Store in the fridge.
Enjoy.
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