Hamburgers have become a bit of a challenge for me in regards to my diet. I love hamburgers, don’t get me wrong, however unless I am eating homemade beef burgers I can never be entirely sure that I am eating a gluten-free patty. For this reason, I typically consume turkey or chicken burgers, but poultry can get a little boring after a while.
This past weekend my mom purchased some ground bison meat and made some homemade patties out of it. They were absolutely delicious and tasted similar to beef burgers, so I decided to create a post addressing bison meat to provide some insight for anyone curious about this beef alternative.
According to CanadianBison.com, bison meat is a source of protein and is rich with all essential amino acids. Each serving of bison contains approximately twenty-two grams of protein and is rich with Vitamin B12, Selenium, Zinc, iron, Vitamin B6, Niacin and Phosphorus. It contains all essential fatty acids and is a lean meat, therefore it can be considered to be a healthier alternative to traditional ground beef.
To me, bison has a rich, slightly sweet taste, allowing it to be absolutely scrumptious when cooked on a barbecue. It can be difficult to locate in grocery stores, however with more and more individuals being interested in this type of protein, it is likely that it will soon become more widely available.
As an added bonus, bisons themselves are raised without the use of growth hormones, stimulants, antibiotics or other animal by-products (similar to a majority of meats in Canada), and they are commonly fed pasture grasses. Their grass-based diet is what allows for bison to be a particularly lean protein, and the meat can be cooked in a variety of ways to best suit the preference of any consumer.
If you happen to see some bison next time you’re grocery shopping, perhaps give it a try next time you’re barbecuing. You might have a new burger ingredient!