Buffalo. It’s What’s For Dinner

23 Apr

I used to be a turkey burger girl.

At summer BBQs, while everyone would be wolfing down their beef patties, I would meekly ask for turkey. My favorite burger spots were defined by whether or not the turkey burger was available.

But after a while, I found myself missing something. Many turkey burgers are nearly flavorless and the patties I tried at home were dry. I tried dressing them up with buckets of mustard and ketchup, but after a while, that’s all I would taste.

But no more. I’ve switched to buffalo.

Buffalo, or bison, arrived in North America about 10,000 years ago (they crossed through the Bering Strait). They were once on the verge of extinction after being hunted ferociously for their hides, but were saved my ranchers in South Dakota and Montana. Today, nearly all of the bison available for human consumption is ranched.

So why bison? Unlike beef, which is usually fed hormones, antibiotics and loads of corn, most bison available is grass-fed. The meat is lower in fat and cholesterol than beef (and than some cuts of turkey!) and it’s both juicy and flavorful. Check out the nutritional profile of bison burgers here. Then compare that to a regular burger!

In general, I do not support the consumption of meat every single day. I agree with Michael Pollan that we need to eat less meat and more veggies. But if a meat craving hits, bison is my way to go.

My favorite buffalo burger brand, btw, is Great Range Brand. Served with a whole grain bun, tomato, lettuce and a few pickles… Mmmm… Add a few sweet potato wedges and I’m in heaven 🙂

(photo credit:

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Posted by on April 23, 2008 in Meat


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