How to cook bison burgers (a.k.a. buffalo burgers)?

Question

I'm wondering how to cook frozen bison burgers (also known as buffalo burgers). The package (Carmen Creek) says "cook slightly less than regular hamburgers" - but since I'm not a cook, and have no real idea how to cook hamburgers, that's not so useful :) It also says, "cook 3 minutes per side at 160 degrees".

I have a Tappan electric stove with dials that have settings of 2-6/hi/low/, and a Calphalon 12'' pan of some sort (the edges are angled).

So, how exactly do you determine which number is 160 degrees? :) I've tried various settings, and have yet to get burgers that look right, they're either too rare, or mushy and fall apart when I remove them from the pan. Or maybe that's how bison burgers just are? How can I tell when they are cooked correctly?

Answer 1

The temperature is 160 F (71 C) is not referring to the setting of your stove but to the internal temperature that the meat should reach. You measure this using an instant read thermometer. Just put your oven on medium to medium-high heat and shoot for 3 minutes per side and see what temperature it has reached at that time. It will depend on how thick the patties are.

It's also important to let the meat thaw before using. Don't try to cook any meat frozen. Your burgers should be first thawed in your refrigerator and then brought to room temperature for 30 minutes to an hour prior to cooking.

In case you aren't aware, bison is a much leaner meat than beef and thus benefits greatly from not being cooked well-done. If you trust the quality of your bison shoot for rare to medium-rare.

Answer 2

Buffalo meat is one of the healthiest meats out there. That's great, but its lower fat content means it's easier to overcook. You don't want overcooked meat of any kind, but especially not lean meat like Buffalo.

160 degrees is an 'internal temperature'; how hot the buffalo needs to get before it's considered cooked, or safe to eat. If you have a food thermometer, you can test it directly. If not, use a temperature slightly hotter than medium on your stove. Let the pan get hot for about 2-3 minutes first. Add the meat for 2-3 minutes each side. Try one and adjust accordingly: If the outside is getting black not brown, lower the heat slightly. If the outside is not browning at all, turn up the heat slightly. If the inside is still raw looking, cook a little longer. If the inside is cooked 100% through and bordering on dry or chewy, cook a little shorter.