Bison Burgers Grow the Heart Leaner

Bison Burgers Grow the Heart Leaner

We are creatures of habit. According to psychologist Ian Newby-Clark habits help us through our day. We are able to do dozens of things effortlessly out of habit. But a little break from our everyday lives is good for awakening our sense of adventure. And sometimes there is nothing quite more adventurous than spending time with family and friends over the holidays. For some of us the holidays are relaxing and subdued. For others they may be more like a wild safari complete with baboons and snarling tigers. Either way the respite from work and break from the routine is necessary to keep us sharp and rejuvenated, and for making sumptuously permissive moments standing around a snack tray popping mini pastries and confectionery creations. It’s a holiday, a celebration after all.

Now that the holidays are behind us, and the Choclatique Tower of Delight, Harry and David’s Deluxe Cookie Basket, and DiBruno Bros. Cheesebox Grandioso are polished off, it’s time to get back on track, to get back into a routine of eating healthy and lean. And what better way to do that than with some nice juicy buffalo burgers. According to USDA’s Agricultural Research Service bison has 63% fewer calories and 91% less fat than beef. The Reluctant Gourmet says that it is also “higher in protein, iron and all the omega and amino acids.” I’m sold.

This past weekend I pulled out some frozen ground bison meat that I was saving for such an occasion. Because bison is so much leaner than regular ground beef it can dry out more quickly on the grill. To keep the burger juicy and prevent it from crumbling when flipping I doctored it a little before making patties. I added a little ground oatmeal as a filler to hold it together and a dash of liquid and good fat to ensure it would have the proper degree of juiciness. I prefer the old-fashioned charcoal grill to the gas grill, so I mounded the red hot coals in the center and placed the burgers around the edge to cook them over a medium heat, about 7 minutes per side. Now this is a habit that I could relish with a little lettuce and sliced tomato.

Juicy Bison Burgers

1 pound ground bison

1 tablespoon quick-cooking oatmeal

1 tablespoon beef or chicken broth

2 teaspoons olive oil

Salt and pepper

Put the bison meat in a large bowl. Process the oatmeal in a food processor until well ground. Add to the bison. Add the broth and oil and mix until just combined. Add salt and pepper to taste. Form into patties about 1/3 inch thick and grill over medium hot grill for about 7 minutes per side, or cooked until how you prefer.

Enjoy!

Geoff

Barking Up the Right Tree

It’s a great time of year! Colorful lights on every street, Perry Como in every store, a giving spirit around every corner, it’s the season for frenzied fun and tasty treats. Break out the star-shaped cookies cutters and pour a mug of hot spiced cider. Of all the rich holiday foods my favorite involves chocolate, and lots of it. Two pounds of chocolate to be exact.

Chocolate is amazing. Derived from the beans of the cocao tree, it was originally thought to be the food of the gods and was consumed as a bitter drink called xocolatl by the Aztecs. Legend has it that Emperor Montezuma drank 50 cups a day for stamina and virility, and a good buzz. Good-quality chocolate is so versatile. Pure, dark chocolate adds a subtle richness to so many dishes: muffins, cookies, cakes, oatmeal, Show Stopping Pasta (from Chocolatique), or even pork chops (for real). You can drink it straight (like Monty), or with some sugar and cream (the way I prefer my hot chocolate), or mold it into shapes (check out these chocolate chicks). It can prevent tooth decay. Tim Driscoll, DDS, says that “healthy chocolate has been shown to decrease cavities and gum disease.” He also had one patient who reduced his cholesterol level by 21 points in eight weeks. Oh, the wonders of chocolate. Plus it makes you happy by boosting serotonin levels. According to WebMd, researchers say eating an average-sized dark chocolate candy bar a day can reduce stress and fight depression. Is there anything dark chocolate can’t do?

It certainly does a lot for me. And this holiday season it is melting beautifully in a double boiler over low heat. One pound of rich dark chocolate spread smoothly on a parchment paper–lined sheet pan and cooled until hard. That’s enough in and of itself. But wait, there’s more. Another pound of creamy white chocolate mixed with crushed peppermint candies quickly spread over the chilled sheet of dark chocolate makes an enormous black and white chocolate sandwich with a cool minty bite. Chill until hard. With stratified layers this treat has a barklike appearance. Break it into chunks and eat it a few pieces at a time, and you will definitely be barking up the right tree.

PEPPERMINT BARK
1 pound white chocolate
1 pound bittersweet chocolate
1 cup crushed candy canes
1/4 teaspoon peppermint extract

Combine the white and bittersweet chocolate in a double
boiler and melt over medium heat. Combine the candy cane
chunks with the chocolate and add the peppermint extract.
Pour the mixture onto a cookie sheet lined with waxed paper
and let cool in the refrigerator for 30 minutes or until firm.
Remove from the cookie sheet and break into pieces.

Merry Christmas!
Geoff