Workout Fueling Feta Bison Burgers

 

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Sweet and Juicy Pomegranate Feta Bison Burger | Fitness

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Skillet Seared Butter Bison Burgers with cheese and onion. Thick, juicy, cheesy and delicious.

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Smoked Pepper Crusted Bison Burger On The Weber Kettle

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Ingredients 1 egg 1/2 cup (75 grams) crumbled feta cheese 1/4 cup (25 grams) almond flour (or almond meal) 1 tablespoon dried oregano 2 cloves garlic, minced 1/4 teaspoon fine sea salt 1/4 teaspoon ground black pepper 1 pound (500 grams) ground bison (buffalo) or ground beef. Recipe: Workout Fueling Feta Bison Burgers Enjoy these juicy, Greek-inspired burgers from Olympian Shalane Flanagan and chef Elyse Kopecky’s “ Run Fast Eat Slow ” cookbook. Bison is a rich source of protein and iron — great for replenishing tough endurance-based workouts.

Workout Fueling Feta Bison Burgers by Run Fast Eat Slow Enjoy these juicy, Greek-inspired burgers from Olympian Shalane Flanagan and chef Elyse Kopecky’s “Run Fast Eat Slow” cookbook. Bison is a rich source of protein and iron — great for. In a medium bowl, mash together the ground bison, feta, 2 tbsp basil, salt and pepper.

Divide the meat into four sections, roll into a ball, then make into hamburger patties. Combine mayonnaise, sour cream, Parmesan, shallot, garlic, 3 tbsp basil, 1/4 tsp pepper and salt in a food processor and process until smooth. 1 Preheat outdoor grill or indoor grill pan to medium-high heat.

2 In a large bowl, combine bison, spinach, feta, 2 tsp. dill, oregano, cumin, garlic, 3/4 tsp. salt and 1/2 tsp. pepper. Form into 4 equal, oval-shaped patties. 3 Dip a small towel into olive oil and use it to grease the grill rack. Place bison, spinach, feta, 2 teaspoons dill, oregano, cumin, garlic, 3/4 teaspoon salt and 1/2 teaspoon pepper in a large mixing bowl.

Gently combine without overmixing. Form into 4 oval-shaped patties roughly the size of the rolls. Step 3. These bison burgers are filled with pomegranates and feta cheese and topped with caramelized onions and a quick pomegranate sauce.

They make the perfect winter burger. I spent almost 5 hours at a spa yesterday getting a facial, massage, manicure and pedicure. Choose How Many Egg Whites $1.50 each Or Whole eggs $1.25 Each.

Choose Veggies $0.75 each: Broccoli, Cucumber, Eggplant, Green Peppers, Mushroom, Onion, Spinach, Tomato, Avocado ($2.50). Choose Meat $2.50 each: Turkey or Pork Sausage, Sliced Deli Turkey, Grilled Chicken, Turkey Bacon, Regular Bacon, Turkey Burger, Lean Bison ($3.50) Choose Low Fat Cheese $0.75 each: American, Cheddar, Feta. Directions. Preheat an outdoor grill for medium heat, and lightly oil the grate. Knead together the ground beef, Worcestershire sauce, parsley, salt, and pepper in a bowl.

Form the mixture into 8 equal-sized balls; flatten to make thin patties. Place about 1/4 cup of. Explore Michael Hall Jr’s board “Unique burger recipes” on Pinterest.

See more ideas about Burger recipes, Recipes, Beef recipes.

List of related literature:

Jersey calves fed a moderate amount ofmilk solids (700 g/ day) were found to have approximately 9% body fat at 5 weeks of age.90 As fat percentage and daily fat intake from milk replacer increases, calf starter grain intake is delayed or occurs at a lower rate.

“Large Animal Internal Medicine E-Book” by Bradford P. Smith, David C Van Metre, Nicola Pusterla
from Large Animal Internal Medicine E-Book
by Bradford P. Smith, David C Van Metre, Nicola Pusterla
Elsevier Health Sciences, 2019

When the people were nomadic, the resulting meat patties were sealed back in the bison stomach, where they would provide sustenance through the lean season.

“The Best American Food Writing 2019” by Samin Nosrat, Silvia Killingsworth
from The Best American Food Writing 2019
by Samin Nosrat, Silvia Killingsworth
Houghton Mifflin Harcourt, 2019

These calves are susceptible to digestive disorders and therefore have to be limit-fed cautiously until they are about 4 weeks old, after which they can be provided whole milk or milk replacer ad libitum.

“Encyclopedia of Meat Sciences” by C. Devine, Werner K. Jensen, Carrick Devine, M. Dikeman
from Encyclopedia of Meat Sciences
by C. Devine, Werner K. Jensen, et. al.
Elsevier Science, 2004

Combine bison with oil and shape into two large patties.

“The Paleo Diet Cookbook: More Than 150 Recipes for Paleo Breakfasts, Lunches, Dinners, Snacks, and Beverages” by Nell Stephenson, Loren Cordain
from The Paleo Diet Cookbook: More Than 150 Recipes for Paleo Breakfasts, Lunches, Dinners, Snacks, and Beverages
by Nell Stephenson, Loren Cordain
HMH Books, 2010

When rabbits are fed a diet supplemented with the most limiting amino acid until slaughter at 63 days of age and 2.35 kg LW, decreasing dietary CP from 160 to 140g kg-1 does not impair growth performance (Garcla-Palomares et al., 2006b).

“Nutrition of the Rabbit” by Carlos Blas, Julian Wiseman
from Nutrition of the Rabbit
by Carlos Blas, Julian Wiseman
CABI, 2010

grain fat turkey, while packing 22 g of protein per burger.

“The Supercharged Hormone Diet: A 30-Day Accelerated Plan to Lose Weight, Restore Metabolism, and Feel Younger Longer” by Natasha Turner
from The Supercharged Hormone Diet: A 30-Day Accelerated Plan to Lose Weight, Restore Metabolism, and Feel Younger Longer
by Natasha Turner
Rodale Books, 2013

Brush the patties with the oil, place on the well-cleaned grill, and cook for about 5 minutes on each side.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

A substantial body of work has demonstrated that feeding approximately 454 g of solids per day containing 20% protein and 10–20% fat appeared to be the best compromise between desired growth, calf performance, and encouragement of early consumption of dry calf starter grains.

“Encyclopedia of Dairy Sciences” by John W. Fuquay, Paul L. H. McSweeney, Patrick F. Fox
from Encyclopedia of Dairy Sciences
by John W. Fuquay, Paul L. H. McSweeney, Patrick F. Fox
Elsevier Science, 2011

8 Pemmican is dried meat (usually of the bison), pounded and mixed with melted fat; in this state it both keeps well and combines a maximum of nourishment in a minimum of space.

“Writings of David Thompson: The Travels, 1850 Version” by David Thompson, William Moreau
from Writings of David Thompson: The Travels, 1850 Version
by David Thompson, William Moreau
McGill-Queen’s University Press, 2014

Hi-Pro Tempeh Burgers may be eaten fresh from the pack or steam 6 minutes in a covered pan with 5 tablespoons water sprinkled around burger.

“History of Soy Sauce (160 CE To 2012)” by William Shurtleff, Akiko Aoyagi
from History of Soy Sauce (160 CE To 2012)
by William Shurtleff, Akiko Aoyagi
Soyinfo Center, 2012

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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35 comments

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  • Brilliant cooking video. Sadly we can’t get Buffalo in the ���� We do have �� and we can get reindeer. I haven’t seen riced cauliflower in the shops here.

  • OMG…gettin hungry seeing you eating that wunderfull burger man. What a few simple ingredients can do. Simple, Quick and Tasty greetz from ����

  • I can’t have burgers with out cheese unless I am dieting for that week. If I am not dieting then I will take a couple of slices of cheddar cheese and not the kraft slices I want that real cheese. We have bison in the freezer right now.

  • I have made your pepper crusted burgers before. This is a nice way to change it up a bit with the sauce in the meat. Can’t wait to try it out. Thanks for always doing great videos!

  • Oh thos sounds so good. I have yet to try bison. Its not common but should not be impossible to get so i need to kick myself in the behind and get to it:)

    I love a peppe crusted steak so i am pretty sure this would be great too:)

  • I found this channel 2 days ago and now I’m a fan. You have an amazing sense of taste and love for food. Gives me hope for the future hehe.

  • My get over the Gobbler routine is a fried Spam sandwich, with mustard and jalapeno relish. Bison Burger looks good. Next time I go to the big city I might get some n try it.

  • This is the only time it is permissible to ‘squeeze’ a burger with a spatula AND only squeeze it once. Right when you put it on the flat top!
    I love a good smash-burger with all those nice crusty edges!��������
    Beautiful job Ninjas!!
    ����

  • Dang Ninja I have thought I was caught up on your recipes but now I have two more. Bison is new on the list! Looks DEEEEEEELICIOUS!!

  • Hey bro’ Ninja �������� that fry potatoes are beautiful like mine ����
    And this evening I’ve grilled your asparagus of mom fest: successful at great!!! I just added some smoked salt (I have a gas bbq) also on grilled plate potatoes and grilled plate melanzane. The grilled turbot was happy too… Waiting for Mrs Ninja and you, brother, bring the bison… ����������

  • Hahaha thank you so much!! I definetly called it on the last video! Looks awesomeeeee. Ive had bison before but never thought to so it smash burger style. Ill definetly have to try this.

  • Sorry I havent commented lately, Ninja. I am unfortunately in the hospital and some days I can barely do anything.
    I hope everything is going well for you.

  • Oh God! that’s just incredible, the way you make burgers is just out of this world. AMAZING! I’ll make those smash burgers some day.

  • Truly nice I feel any concept with the bison burger you can go with mushrooms and swiss you can go with provolone you can go with onions is so many Concepts to that burger

  • Wow bison smash burgers? WOW WOW WOW. I love it. by the way the #13 started off as a it used to be considered a very long time ago as a lucky number & #17 was the unlucky number.

  • Dave I absolutely love your content and was so happy to see the notification that you had posted a new video! Burgers look great! I went skiing in Montana in ’12 and absolutely fell in love. Glad to see your having a similar experience. Keep up the good work!

  • Finally someone cooking bison burgers…have been enjoying them for a couple of years now….but with pickle… ��…and lettuce…of course bacon…

  • hey NINJA that was a good one but i have one CHALLENGE you need to try i think yore going to blow this one out of the park try the KFC Fried Chicken cooked in a rice cooker. This hack originated in Japan and i want to see your version what do you say NINJA NINJA NINJA

  • All right ninja, you knew this was coming!! Bison picanha my friend! We need to see it, we must know how it taste! Great video as always.

  • I can totally relate to flipping my food way too early! Ruined many burgers this way haha. Love seeing you in front of the camera!

  • Made tonight for daughter’s birthday. Amazing. Only put pepper on one side and didn’t have bacon. But other than that, the same. Thank you!

  • Bro, you should try to get your hands on some Piedmontese beef. It’s an Italian cow, and it’s seriously the most tender, and flavorful meat I’ve ever had.

  • Woah woah woah Mrs. Ninja throwing out some scary numbers����! Great video, once you have a smash burger it’s hard to go back, Bison and that sauce look killer!

  • Guauuuuu….!!! Esas hamburguesas se nota que quedaron 10 de 10…. algo digno de replicar este fin de semana…felicitaciones un abrazo

  • Dave, I absolutely love your show! Just wish there were more episodes. You gave me some great ideas for cooking burgers with this last episode. I love the butter pot! I was thinking of adding a bit more butter to the pan, then every so often tilting the pan and spooning the butter over the top of the burgers…kinda like a Culver’s butter burger. Can’t wait to try it! Thank you for the ideas, I’m looking forward to your next episode. Take care!

  • Man ninja. Im on break at work and starving. Your burgers are making my mouth water. Im coming to dinner bro. Oh and hi Mrs. Ninja!:)

  • So this is where Ninja is.. i think its fucked up how Guga never marketed Ninjas channel.. long time supporter of sousvideverything and it is NOT the same without Ninjas bright personality. Again, its so fucked up by Guga to not give your channel any kind of acknowledgement nor shout out..

  • Come on ninja, no ketchup on ANY burger! But yes those smashburgers look excellent like most do. I stopped making burgers any other way.

  • Man I haven’t had bison in a long time. I actually prefer it more the hamburger. Agreed I love the pepper crust on a burger and sometimes on a steak. Looks some kind of good bro.

  • oh one more thing the burger looks good but if you wanted to make it better cook it in pickle juice on the pan trust me just flavor the pan with the juice trust me you wont look back

  • What a great video, you so look the part. I envy you being in such a beautiful place. Now I’m going to have to find me some Bison burger, it looked so good. Thanks for the demo, and the scenery. Can’t wait to see what’s next with Dave.

  • Your sauces name themselves…Kesimamo(Pe/pi?) Sauce. Has a nice ring to it. I like that. The fry drop made me laugh and everything looked great. Be well, Ninjas.

  • Ohhhh yeah!!!! I LOVE smash burgers!!!! Looks like I’ll be trying the Bison burgers next time for sure! Great video Ninja!!!!:-) dees_meat

  • @P.Volve, I am very happy and blessed that you and your husband love eating bison burgers and sweet potato or yam fries on the side. I know all the nutritional values and facts about bison meat too compared to cow’s beef. I had my first bison burger from B.J.’s Brewhouse restaurant and I recommend coleslaw or you and your husband’s favorite salad with sweet potatoes. Sweet potato’s are sweet and gives fiber and they are healthier than regular potato fries. Bison does contain 35% more protein than beef and 50% less fat. That is 1/3 to 7/20 more protein and 1/2 as much fat than regular cow beef. You could also try salmon or compare shrimp to prawn. However, fish is the seafood with omega 3, and other seafoods such as shrimp, prawn, crab, lobster, squid and octopus have more cholesterol than all edible fishes you can eat. In supermarkets and restaurants they are now serving and selling vegan beyond meat now since 1 year ago in the year of 2019.

  • Those burgers look amazing! 13 is my lucky number by the way Mrs Ninja. �� I really like smash burgers. I should do them more often. Bison now. It’s hard to find here for some reason. I’m gonna keep an eye out