My first encounter with a bull was at our farm in upstate New York. We used to rent out land to local farmers to house livestock like horses and cows. The curious kid that I was, I hopped one of the fences with my sister to play with the cows. We were petting the cows for a while until we heard screams back near the house; It was our mother screaming and flailing her arms. It turns out that the black cows with horns are actually bulls. I learned the importance of animal distinction that day. Along those lines, the new lean meat grazing our grocery store shelves and plastering our food magazines, bison, is often mistaken for buffalo. So watch what you eat or you might get pierced by a bull.
8oz ground bison
fast peanut sauce
2 rolls, bagels or 4 cabbage leaves (for gluten-free!)
cheese, lettuce, tomato, etc…
1. Shape into 2 patties, packing as lightly as possible to keep the moisture in. Preheat the grill to 400 degrees or a pan to medium-high. Sprinkle the top of the burgers with salt and pepper and place salt-and-pepper-side down onto the grill/pan. After 2-3 minutes, flip the burgers and top with more salt and pepper. Cook for an additional 2 minutes, adding cheese, if desired, for the last 30 seconds of cooking time.
2. Spread peanut sauce on one side of bread or cabbage leaf, top with the burger and any additional toppings.