Want to have a healthier holiday? Switch your burger.
Instead of the standard ground beef, opt for bison.
Don’t be intimidated. Bison doesn’t have a “gamey” taste. In fact, most people can’t tell the difference between beef and bison. And those that do taste a difference report bison as fuller, slightly sweeter than beef.
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Most important, bison is a much healthier choice with merely a quarter the fat of beef (and 1/3 the fat of skinless chicken, by the way). Bison even has more iron (69% more) and B-12 and less cholesterol and calories.
Also, unlike standard beef, bison’s typically grass-fed (better for you and them) and raised naturally without added growth hormones and antibiotics.
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When grilling your bison burgers this holiday weekend, just keep in mind that, because it has less fat than beef, bison can get “dry” quickly. Beware of overcooking.
To make the best bison burger try searing them first at 475-500F degrees, then decreasing the heat to 325-350F. Sure, this may take up to 20 minutes all together, but it’s well worth it for the juiciest burgers possible.
(To eliminate issues with e-coli, salmonella, etc., you’re best off cooking any ground meat to an internal temperature of at least 160F. Remember, “well-done” doesn’t have to mean “dry.”)
