Bison meat has slowly become more popular in recent decades, especially out West. Having never grilled bison I thought it was time to try it. Bison are not fed antibiotics, they are grass fed and lean. Because the meat is lean, care must be taken when grilling. To be safe I added some canola oil. I normally use olive oil in cooking but did not want to alter the flavor for this test.
1 pound ground bison
1 tablespoon canola oil
I slice multigrain bread, processed to fresh crumbs
Salt and black pepper to taste
Combine all ingredients in a large bowl and kneed to thoroughly blend. Form the meat into patties. Note that I placed them on waxed paper, so I can bring the cooked burgers back on the same platter that I took them out on. This also simplifies handling the meat.
Grill the burgers directly over a medium fire for 5 minutes per side, then an additional 2 minutes on the first side. Do not cook the burgers past medium done or they will be dried out.