Type what you have

Ingredients

• ✓ ground bison
• bread crumb
• egg
• onion
• parmesan cheese
• black pepper
• marinara sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine bison, bread crumbs, eggs, onion, Parmesan cheese, and black pepper in a large bowl. Fold in 1 cup marinara sauce. Pat into an 8x4-inch loaf pan using wet hands. Pour remaining marinara sauce over meatloaf.
3. 3 Bake in the preheated oven until browned, about 1 hour. Let stand before cutting, about 20 minutes.

By avngr566

Ingredients

• ✓ ground bison
• onion
• egg
• bread crumb
• worcestershire sauce
• liquid smoke
• salt
• black pepper
• hamburger bun

Instructions

1. 1 Preheat an air fryer to 380 degrees F (190 degrees C) according to manufacturer's instructions.
2. 2 Combine ground bison, onion, egg, bread crumbs, Worcestershire sauce, liquid smoke, salt, and pepper in a bowl. Form into 4 equal-sized patties.
3. 3 Carefully place in bottom of the preheated air fryer. Air fry for 8 minutes; carefully turn patties, and continue air frying until juices run clear, 4 to 5 minutes more. Serve patties on buns.

By Bibi

Ingredients

• ✓ ground bison
• panko bread crumb
• egg
• worcestershire sauce
• hot sauce
• granulated garlic
• black pepper
• olive oil cooking spray
• american cheese
• hamburger bun

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Combine bison, bread crumbs, egg, Worcestershire sauce, hot sauce, garlic, and pepper in a large bowl. Form into 4 patties. Place patties on a baking sheet. Cover with foil and refrigerate until chilled, about 15 minutes.
3. 3 Spray patties with cooking spray. Cook on the preheated grill until hot and slightly pink in center, about 5 minutes per side. Top each patty with cheese slices. Continue cooking until cheese melts, about 2 minutes more. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
4. 4 Sandwich patties between toasted bun halves and serve.

By S T Andersen

Ingredients

• ✓ ground bison
• cumin
• oregano
• thyme
• chipotle pepper
• portobello mushroom
• cheddar cheese
• onion
• salt
• black pepper
• whole wheat hamburger bun

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Combine bison, cumin, oregano, thyme, and chipotle in a bowl. Add mushrooms, Cheddar cheese, and onion; mix until well distributed. Season with salt and pepper. Divide mixture evenly into 4 sections and shape into patties.
3. 3 Place patties on grill and reduce heat slightly. Grill until browned, 3 to 4 minutes. Flip over and grill until other side is browned, 3 to 4 minutes more. Serve on toasted whole wheat buns.

By ChristineM

Ingredients

• ✓ ground bison
• chili bean
• tomato
• fire-roasted diced tomato
• onion
• green bell pepper
• cumin
• chili seasoning
• cayenne pepper
• garlic powder
• paprika
• elbow macaroni

Instructions

1. 1 Heat a large skillet over medium heat. Cook and stir ground bison in the hot skillet until browned and crumbly, 5 to 7 minutes.
2. 2 Place cooked bison in a slow cooker. Add chili beans, diced tomatoes, onion, bell pepper, cumin, chili seasoning, cayenne pepper, garlic powder, and paprika; mix to combine. Cook on Low, 6 to 8 hours.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
4. 4 Drain the macaroni and add to the chili in the slow cooker for the last 20 minutes of cooking.

By Becca Miller

Ingredients

• ✓ ground bison
• water
• long-grain brown rice
• green bell pepper
• tomato sauce
• worcestershire sauce
• oregano
• all-purpose seasoning
• garlic powder
• onion powder
• salt
• black pepper
• tomato
• italian seasoning

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.
3. 3 Heat a large skillet over medium-high heat; add bison. Cook and stir until browned and crumbly, 5 to 7 minutes; drain and discard grease.
4. 4 Arrange bell peppers, cut-sides up, in a baking dish. Slice bottoms of peppers if needed so they stand upright.
5. 5 Combine rice, bison, tomato sauce, Worcestershire sauce, oregano, all-purpose seasoning, garlic powder, onion powder, salt, and black pepper in a bowl; spoon into each bell pepper.
6. 6 Combine diced tomatoes and Italian seasoning in a bowl; pour over stuffed peppers.
7. 7 Bake in the preheated oven until peppers are tender, about 1 hour, basting with diced tomato mixture every 15 minutes.

By katanity

Ingredients

• ✓ ground bison
• whole-grain bread
• onion
• ginger
• mustard
• salt
• curry powder
• oat
• egg
• olive oil
• rotini pasta
• tomato
• tomato sauce
• cheddar cheese

Instructions

1. 1 Combine bread crumbs, onion, ginger, mustard, salt, and curry powder together in a bowl; add ground bison, oats, and eggs and mix well. Form bison mixture into 4 patties.
2. 2 Heat olive oil in a skillet over medium heat; cook patties until evenly browned, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Transfer burgers to a plate to cool completely.
3. 3 Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and transfer pasta to a 1 1/2-quart casserole dish.
4. 4 Preheat oven to 375 degrees F (190 degrees C).
5. 5 Spread tomatoes and tomato sauce over pasta; sprinkle 1/2 the Cheddar cheese over tomatoes. Arrange burgers on top of tomatoes and sprinkle the remaining cheese over burgers and tomatoes.
6. 6 Bake in the preheated oven until cheese is melted and tomato sauce is bubbling, about 30 minutes.

By Cheerios

Ingredients

• ✓ ground bison
• black pepper
• salt
• tomato
• worcestershire sauce
• cocoa powder
• oregano
• cumin
• chili powder
• ground pork sausage
• garlic
• red bell pepper
• green bell pepper
• onion
• coconut oil
• water
• chipotle pepper

Instructions

1. 1 Soak chipotle pepper in boiling water until softened, about 10 minutes. Remove pepper from water and mince.
2. 2 Melt coconut oil in a large pot over medium heat. Cook and stir onion, green bell pepper, and red bell pepper until tender, 5 to 10 minutes. Stir garlic and minced chipotle into onion mixture and cook until fragrant, about 1 minute.
3. 3 Stir bison and sausage into onion mixture. Cook and stir until meat is browned and crumbly, 10 to 12 minutes.
4. 4 Stir chili powder, cumin, oregano, cocoa powder, and Worcestershire sauce into the bison mixture; add crushed tomatoes, salt, and pepper and stir. Bring to a boil, reduce heat to low, and simmer until flavors are blended, 10 minutes.

By Lnldad

Ingredients

• ✓ ground bison
• parmesan cheese
• black pepper
• salt
• whole grain spaghetti
• tomato
• mushroom
• spaghetti sauce
• mushroom
• yellow onion
• butter
• red wine
• worcestershire sauce
• salt
• bread
• egg
• basil
• oregano
• parsley
• green onion

Instructions

1. 1 Combine green onions, parsley, oregano, and basil in a bowl; mix well.
2. 2 Place bison in a bowl. Add 1/2 cup of the green onion mixture. Add egg, bread, 1 teaspoon salt, and Worcestershire sauce. Mix until evenly combined.
3. 3 Shape mixture into eight 1 1/2-inch-wide meatballs. Place in a skillet over medium-high heat. Add red wine; cover and cook for 8 minutes. Flip and continue cooking, covered, for 8 minutes longer. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Set aside and keep warm.
4. 4 Melt butter in a large saucepan over medium-high heat. Add remaining green onion mixture, onion, mushrooms, and 1 teaspoon salt. Saute until onions are translucent, about 10 minutes. Add spaghetti sauce and stewed tomatoes. Bring to a boil.
5. 5 Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 7 to 9 minutes. Drain.
6. 6 Season sauce with salt and pepper and serve over spaghetti. Top with meatballs and garnish with Parmesan cheese.

By kookNkooky

Ingredients

• ✓ ground bison
• mustard
• oregano
• cumin
• onion powder
• paprika
• sage
• celery salt
• olive oil

Instructions

1. 1 Mix bison, mustard, oregano, cumin, onion powder, paprika, sage, and celery salt together in a bowl. Form meatballs approximately 1 1/2-inch diameter in size.
2. 2 Heat olive oil in a non-stick skillet over medium-low heat, swirling to cover bottom of the skillet. Add meatballs and cook undisturbed, about 4 minutes. Continue to cook, turning meatballs until browned evenly on all sides, about 6 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Fabienne Riesen

Ingredients

• ✓ ground bison
• bacon
• bread crumb
• egg
• worcestershire sauce
• salt
• black pepper
• cheddar cheese
• hamburger bun
• mayonnaise

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; reserve bacon grease.
3. 3 Mix bison, bread crumbs, egg, Worcestershire, salt, and pepper in a bowl until evenly combined. The mixture should be slightly sticky and easy to form. Split into 4 equal patties. Use some leftover bacon grease to moisten each side of the patties; this will inhibit them from sticking on the grill and adds a little flavor.
4. 4 Cook patties on the preheated grill until browned, about 5 minutes on each side. An instant-read thermometer inserted into the center of each patty should read at least 160 degrees F (70 degrees C). Place Cheddar slices on each patty and continue to grill until melted, about 1 minute more. Remove to a plate.
5. 5 Place buns on the grill, sliced sides down, to toast, about 1 minute. Spread mayonnaise over the toasted buns. Add burgers and bacon.

By Atari Star

Ingredients

• ✓ ground bison
• milk
• bread crumb
• green chile pepper
• bacon bit
• egg
• liquid smoke
• onion powder
• mustard
• garlic powder
• sage
• barbecue sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine ground bison, milk, bread crumbs, green chile peppers, bacon bits, egg, liquid smoke, onion powder, dry mustard, garlic powder, and ground sage in a bowl. Mix by hand.
3. 3 Transfer mixture to a 9x5-inch loaf pan. Spread barbeque sauce over the top.
4. 4 Bake in the preheated oven until bison is no longer pink, about 1 hour 45 minutes.

By Robin

Ingredients

• ✓ ground bison
• taco seasoning mix
• flour tortilla
• salad kit
• tomato
• cilantro
• oaxaca cheese

Instructions

1. 1 Heat a heavy skillet over medium-high heat. Add ground bison, season with taco seasoning, and cook until bison is browned throughout and crumbly, about 5 minutes.
2. 2 Heat tortillas over a comal, or microwave for 30 seconds in a tortilla warming bag.
3. 3 Assemble tortillas by adding 2 tablespoons cooked ground bison, 2 tablespoons chopped salad kit, cilantro, diced tomatoes, and Oaxaca cheese onto each tortilla.
4. 4 Drizzle salad dressing from package on top of the assembled tacos. Enjoy!

By thedailygourmet

Ingredients

• ✓ ground bison
• ground pork
• sweet onion
• garlic
• tomato sauce
• tomato paste
• salsa
• water
• peri-peri chili pepper sauce
• italian seasoning
• spinach
• cottage cheese
• lasagna noodle
• cheese blend

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir bison and pork in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic; cook until soft, about 3 minutes. Stir in tomato sauce, tomato paste, salsa, water, peri-peri sauce, and Italian seasoning. Reduce heat to low and simmer meat sauce, stirring occasionally, until thickened and flavorful, about 1 hour.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Put frozen spinach in a microwave-safe bowl. Cook in the microwave until steaming and no water is left in the bowl, 5 to 7 minutes. Let cool; stir in cottage cheese.
4. 4 Spread a thin layer of meat sauce in the bottom of a 9x13-inch baking pan. Add a layer of noodles, another layer of meat sauce, and another layer of noodles. Top with all of the spinach-cheese mixture, another layer of noodles, the remaining meat sauce, and the shredded Italian cheese blend. Cover pan with aluminum foil.
5. 5 Bake in the preheated oven for 40 minutes. Uncover and continue baking until cheese is browned and bubbly, about 15 minutes more. Let stand 20 minutes before cutting.

By JaronOliver

Ingredients

• ✓ ground bison
• egg
• rosemary
• garlic
• mustard
• salt
• black pepper
• red pepper flakes
• onion
• mushroom
• red bell pepper
• walnut
• bacon

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine eggs, rosemary, garlic, Dijon mustard, salt, black pepper, and red pepper flakes in a large bowl. Briskly stir until all ingredients are mixed together and the eggs are well blended.
3. 3 Add onion, mushrooms, bell pepper, and walnuts; stir to combine. Add ground bison and mix until everything is well combined.
4. 4 Turn out mixture onto a 9x13-inch metal baking pan and shape into a loaf, about 9 inches long and 5 inches wide.
5. 5 Place bacon strips along the length of the meatloaf and secure the ends with wooden toothpicks.
6. 6 Bake in the preheated oven until the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
7. 7 Remove from the oven and allow to sit, uncovered, about 5 minutes. Carefully transfer onto a cutting board or serving platter.
8. 8 Remove toothpicks and slice into 1/2-inch slices to serve.

By Bibi

Ingredients

• ✓ ground bison
• penne pasta
• garlic
• black bean
• tomato
• salsa
• oregano
• cumin
• chili powder
• tortilla chip
• cheddar cheese
• green onion
• sour cream
• green onion
• cilantro
• lime zest

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook pasta according to package directions; drain. Cover and keep warm.
3. 3 Meanwhile, cook ground bison and garlic over medium heat in a large skillet until meat is brown. Drain off fat.
4. 4 Stir cooked pasta into cooked, drained ground bison in the skillet. Stir in beans, undrained tomatoes, salsa, oregano, cumin, and chili powder.
5. 5 Transfer mixture to an ungreased 2-quart baking dish or casserole. Bake, uncovered, for 30 minutes or until heated through. Sprinkle with tortilla chips and cheese. Bake, uncovered, for 5 more minutes or until cheese is melted. Sprinkle with the 1 tablespoon green onion and serve with Cilantro-Lime Cream.
6. 6 Cilantro-Lime Cream: Combine sour cream, 3 tablespoons green onions, cilantro, and lime zest in a small bowl. Cover and chill until ready to serve.

By The Bison Council

Ingredients

• ✓ ground bison
• red bean
• vegetable oil
• onion
• garlic
• tomato
• red pepper flake
• cumin
• oregano
• chili powder
• salt
• white pepper
• paprika
• water
• masa flour

Instructions

1. 1 Rinse beans. Combine with 3 quarts of cold water in a large pot. Soak 8 hours to overnight.
2. 2 Drain beans and return to the pot. Add 3 quarts fresh water and bring to a boil. Reduce heat to low and simmer uncovered until tender, 1 to 2 hours. Drain and set aside.
3. 3 Heat vegetable oil in a 4-quart stockpot over medium heat. Add onion and stir until softened, 5 to 10 minutes. Add garlic, stir for a minute, then add bison and cook until browned, 10 to 15 minutes. Stir tomatoes and liquid into stockpot.
4. 4 Combine red pepper flakes, cumin, oregano, chili powder, sea salt, white pepper, and paprika in a small container and stir to mix. Add to the stockpot and stir through. Add 1 cup water and stir gently while bringing water to a boil, about 5 minutes. Reduce heat to low and simmer, uncovered, for 1 hour.
5. 5 Taste bison mixture and adjust seasoning as desired. Add beans and mix through. Sprinkle 1 tablespoon masa flour on top and gently stir in to achieve a medium-thick consistency. Cover and simmer chili over low heat for 1 hour.
6. 6 Uncover chili, stir, and add another tablespoon masa flour. Continue simmering, uncovered, over low heat to desired consistency, 60 to 90 minutes. Cover the pot or add a teaspoon of masa flour to control consistency.

By Devon

Ingredients

• ✓ ground bison
• black pepper
• kosher salt
• bay leaf
• fennel seed
• oregano
• fire-roasted diced tomato
• garlic
• onion
• olive oil
• olive oil
• black pepper
• kosher salt
• paprika
• parsley
• garlic
• panko bread crumb
• egg

Instructions

1. 1 Prepare meatballs: Lightly beat egg in a medium mixing bowl. Stir in panko, garlic, fresh parsley, smoked paprika, kosher salt, and ground black pepper until combined. Add bison and mix with your hands until ingredients are evenly distributed.
2. 2 Form 24 meatballs, about 1 1/2 tablespoons each.
3. 3 Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. When the oil is hot, brown 12 meatballs on all sides, about 5 minutes total. Remove to a plate and repeat with the remaining meatballs.
4. 4 Prepare tomatoes: Wipe out the skillet with a paper towel. Add 1 tablespoon fresh olive oil and heat over medium heat. Add chopped onion; cook and stir until onion starts to become translucent, about 3 minutes. Add garlic and stir until fragrant, about 1 minute. Add tomatoes with juice, oregano, fennel seeds, and bay leaves. Add salt and pepper. Reduce heat and simmer for about 5 minutes.
5. 5 Return the browned meatballs to the skillet. Cover and simmer until meatballs are no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Bibi

Ingredients

• ✓ ground bison
• bread
• gruyere cheese
• black pepper
• salt
• garlic
• milk
• worcestershire sauce
• bread crumb
• egg
• thyme
• honey
• shallot
• butter
• fig
• cranberry juice
• pomegranate juice

Instructions

1. 1 Bring pomegranate juice just to boiling over medium-high heat in a small saucepan. Add figs. Remove pan from heat and let stand for 15 minutes. Drain figs; set aside.
2. 2 For filling, melt butter over medium-high heat in a large skillet. Cook shallots in hot butter for 3 to 5 minutes or until shallots are tender. Stir in drained figs and honey. Reduce heat to low. Cook, stirring occasionally, for 6 to 8 more minutes or until shallots are golden brown. Stir in thyme. Cool slightly.
3. 3 Combine egg, ground bison, bread crumbs, Worcestershire sauce, milk, garlic, salt, and pepper in a large bowl. Shape mixture into 8 patties. Spoon filling evenly onto half of bison patties to 1/2-inch of edges. Top with remaining bison patties; pinch edges to seal.
4. 4 For charcoal grill, arrange preheated coals around a drip pan. Test for medium heat above pan. Place bison patties over drip pan on grill rack. Cover and grill for 16 to 22 minutes or until done (160 degrees F), turning once halfway through. (For gas grill, preheat grill. Reduce heat to medium. Adjust for indirect grilling. Grill as above.) Top with cheese. Cover; cook 1 to 2 minutes more or until cheese melts. Serve bison patties open face on French bread slices.

By The Bison Council

Ingredients

• ✓ ground bison
• masa harina
• water
• sugar
• salt
• worcestershire sauce
• tomato sauce
• corn
• green chile pepper
• tomato
• kidney bean
• tomato
• cumin
• chipotle chile powder
• chili powder
• garlic
• onion
• green bell pepper
• ground beef
• olive oil

Instructions

1. 1 Heat oil in a large saucepan over medium-high heat. Cook and stir beef and bison until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer meat to a bowl.
2. 2 Heat the remaining olive oil in the same saucepan over medium-high heat. Saute green bell pepper, onion, and garlic until the onion becomes translucent, about 3 minutes. Stir in the cooked meat. Add chili powder, chipotle powder, and cumin. Stir again. Add crushed tomatoes, kidney beans, diced tomatoes, corn, tomato sauce, Worcestershire sauce, 1 teaspoon salt, and sugar. Stir well; reduce heat to low and simmer the chili for at least 25 minutes.
3. 3 Combine warm water and masa harina in a bowl. Pour into the chili. Continue simmering until thickened, about 10 minutes more. Season with salt.

By Megan Mason

Ingredients

• ✓ ground bison
• onion
• red bell pepper
• olive oil
• baby portobello mushroom
• basil
• garlic
• oregano
• bay leaf
• tomato
• water
• red wine
• tomato paste
• trottole pasta
• salt
• onion powder
• garlic powder

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function; heat until indicator reads 'Hot.' Add bison, onion, red bell pepper, and olive oil. Saute until bison is browned and crumbly, 5 to 7 minutes. Add mushrooms; saute until slightly softened, 1 to 2 minutes.
2. 2 Stir basil, garlic, oregano, and bay leaf into the bison mixture. Add tomatoes, water, wine, and tomato paste. Turn cooker off. Add pasta; stir until coated. Mix in salt, onion powder, and garlic powder.
3. 3 Set cooker to Manual. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Stir well.

By kimbalina28

Ingredients

• ✓ ground bison
• onion
• hot chili seasoning mix
• fire-roasted diced tomato
• processed cheese food
• sour cream
• jalapeno pepper

Instructions

1. 1 Brown meat and onion in large skillet on medium-high heat, about 5 minutes. Drain fat.
2. 2 Stir in tomatoes and seasoning mix. Bring to boil. Reduce heat; cover and simmer 5 minutes, stirring occasionally. Stir in cheese. Simmer 5 minutes or until cheese is melted.
3. 3 Spoon into serving bowl. Top with sour cream and jalapeno. Serve with tortilla chips.

By McCormick Spice

Ingredients

• ✓ ground bison
• sweet potato
• beef chuck roast
• carrot
• pea
• green bean
• spinach
• oat
• pumpkin puree
• olive oil

Instructions

1. 1 Place sweet potatoes in a large Dutch oven filled 3/4-full with water. Bring to a boil and cook for 10 minutes. Add chuck roast and bison to the pot and cook until meat is no longer pink, 10 to 12 minutes.
2. 2 Add carrots, peas, green beans, and spinach to the pot and cook over medium heat for 15 minutes. Add oats and stir until mixture has thickened, 5 to 7 minutes. Stir in pumpkin and olive oil; remove from heat and let cool a bit, 5 to 10 minutes. Transfer roast to a plate and dice meat; return to mixture.
3. 3 Use a potato masher to mash up mixture to a mushy consistency. Let mixture cool sufficiently, about 30 minutes. Place into resealable containers and freeze.

By Deb Kacher

Ingredients

• ✓ ground bison
• breadcrumb
• egg
• garlic
• salt
• black pepper
• worcestershire sauce
• vegetable oil
• water
• orange marmalade
• rice vinegar
• chile pepper sauce
• soy sauce

Instructions

1. 1 Combine bison, bread crumbs, egg, garlic, salt, black pepper, and Worcestershire sauce in a large bowl; form into 24 meatballs.
2. 2 Heat vegetable oil in a skillet over medium heat. Add meatballs; cook until nicely browned on all sides, 7 to 10 minutes.
3. 3 Add water, orange marmalade, rice wine vinegar, chili sauce, and soy sauce to the skillet; bring to a simmer, reduce heat to medium-low, and cook until sauce thickens, about 1 hour.

By John Mitzewich

Ingredients

• ✓ ground bison
• egg
• cracker
• italian seasoning
• worcestershire sauce
• garlic salt
• black pepper
• salt
• barbecue sauce
• bacon
• cheddar cheese
• burger bun
• green leaf lettuce

Instructions

1. 1 Combine ground bison, egg, crushed crackers, Italian seasoning, Worcestershire sauce, garlic salt, black pepper, and coarse salt in a large bowl. Use your hands to form mixture into 4 large burger patties. Place on a plate lined with waxed paper and refrigerate until ready to cook.
2. 2 Preheat grill for medium-high heat and lightly oil the grate.
3. 3 Grill burgers for 2 minutes. Flip and brush with barbeque sauce. Flip again and cook until burgers are no longer pink in the center, about 8 minutes total. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
4. 4 Turn off the grill. Add 2 slices cooked bacon and 1 slice Cheddar cheese to each burger; close lid and let cheese melt, about 1 minute. Transfer burgers to buns and top each with 1 lettuce leaf.

By Jonny_Anvil

Ingredients

• ✓ ground bison
• onion
• cumin
• salt
• coriander
• cayenne pepper
• water
• egg
• milk
• corn taco shell
• corn tortilla
• cheddar cheese
• pineapple
• red bell pepper
• red onion
• cilantro
• lime juice
• jalapeno pepper
• salt

Instructions

1. 1 Cook ground bison and onion over medium heat in a large skillet until ground bison is brown and onion is tender. Drain off fat. Stir in cumin, salt, coriander, cayenne pepper, and water. Cook and stir for 2 minutes.
2. 2 Whisk eggs and milk in a medium bowl. Add to ground bison mixture in skillet. As the mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting for 2 minutes or until egg mixture is almost set.
3. 3 Evenly divide ground bison mixture between taco shells. Sprinkle with cheese. Serve with Pineapple Salsa.
4. 4 Pineapple Salsa: Stir together pineapple, bell pepper, onion, cilantro, lime juice, jalapeno pepper (if using), and salt in a medium bowl. Refrigerate for up to 24 hours.

By The Bison Council