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Buffalo burger
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Buffalo burgers are burgers made with meat from the water buffalo, beefalo or American bison (Bison bison).[1]
Description
[edit]Author Dan O'Brien said that buffalo meat is sweet and tender and has a unique taste. He also said that it has to be prepared as carefully as fresh fish.[2] The magazine Women's Health said that the taste of beef burgers and buffalo burgers is almost indistinguishable, but that buffalo burgers are a bit sweeter and more tender. It normally costs more than beef.[3]
Nutrition
[edit]Buffalo burgers have less cholesterol, less fat, and less food energy than burgers made from beef or chicken. The American Heart Association recommended buffalo burgers in 1997 as more heart-healthy than chicken or beef.[4] The burger is high in nutrients such as protein, zinc, and vitamin B12.[3] Buffalo burgers are more healthy than beef because bison do not store as much fat as cattle. An 85-gram (3-ounce) serving of buffalo meat has 390 kilojoules (93 kilocalories) and 1.8 g of fat compared to 770 kJ (183 kcal) and 8.7 g of fat in the same serving as beef.[5] A recipe for simple buffalo burgers was listed in Men's Health Muscle Chow.[6] The magazine EatingWell came up with a buffalo burger recipe that is low in cholesterol and high in calcium.[7]
See also
[edit]
References
[edit]- ^ Sheridan, Dick (15 June 1999). "Buffalo Meat Makes Comeback". Daily News. New York. Retrieved 25 November 2011.
- ^ O'Brien, Dan (2002). Buffalo for the Broken Heart: Restoring Life to a Black Hills Ranch. New York: Random House. p. 181. ISBN 978-0-375-76139-3. Retrieved 25 November 2011.
- ^ a b Kaddy, Matthew (June 2006). "Bust Out of a Food Rut". Women's Health. Sarah Breakridge (recipes) and Jim Franco (photographs). Retrieved 25 November 2011.
- ^ Duffy, Gillian (June 23–30, 1997). "Where's The Beef?". New York: 99. Retrieved 25 November 2011.
- ^ McKibbin, Amy; Beth Morrison (April 1995). "Roaming an Altogether Different Range". Orange Coast. 21 (4). Retrieved 25 November 2011.
- ^ Aveden, Gregg (2007). Men's Health Muscle Chow: More Than 150 Easy-to-Follow Recipes to Burn Fat and Feed Your Muscles. New York: Rodale. p. 70. ISBN 978-1-59486-548-0. Retrieved 25 November 2011.
- ^ "Smoky Buffalo Burger". EatingWell. May–June 2008. Retrieved 25 November 2011.
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Buffalo burger
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History and Origins
Traditional Use by Indigenous Peoples
Indigenous peoples of the North American Great Plains coexisted with bison for over 13,000 years, with bison populations peaking at an estimated 30 to 60 million animals before the 1800s, forming the backbone of their sustenance and culture.[8][9] For Plains tribes such as the Lakota, Sioux, and Cheyenne, bison served as a central food source, providing essential protein and fat that supported nomadic lifestyles and long migrations across vast territories.[10] Pre-colonial hunting practices emphasized communal drives and sustainable harvesting to ensure tribal survival without depleting herds. Hunters on foot employed methods like buffalo jumps, where decoys in bison hides lured herds toward cliffs, or impounds, guiding animals into timber corrals via brush chutes for efficient kills with bows and arrows.[11] These organized efforts yielded substantial meat—up to 20,000 pounds from a single jump of 50 bison—allowing tribes to process and distribute resources equitably.[11] Preservation techniques, such as drying meat into thin sheets or pounding it into pemmican mixed with rendered fat, enabled storage for months or years, crucial during seasonal scarcities.[12][13] Bison meat comprised the majority of caloric intake for these tribes, with animal foods accounting for 76 to 85 percent of daily calories, bison being the primary contributor due to its abundance and nutritional density.[14] In daily meals, it was boiled into stews using the animal's stomach as a vessel with hot stones, herbs, and water, while fat provided energy for endurance.[13] Beyond sustenance, bison featured in rituals like the Lakota Sun Dance and the Sioux's White Buffalo Calf Woman legend, where it symbolized sacred gifts from the Creator, and surplus meat was traded with neighboring tribes for other goods.[10] This reliance underscored bison's role in fostering physical resilience and communal bonds among the Plains peoples.[10]Modern Revival and Commercialization
By the late 1880s, overhunting for hides, meat, and sport had driven the American bison population to the brink of extinction, with fewer than 1,000 animals total, including fewer than 100 remaining in the wild, around 200 in semi-wild conditions such as Yellowstone National Park, and several hundred in scattered private or zoo herds.[15] This drastic decline from tens of millions in the early 1800s prompted early conservation efforts, notably led by William T. Hornaday, who documented the crisis in his 1889 book The Extermination of the American Bison and advocated for protective measures through public exhibits at the Smithsonian Institution and the founding of the National Zoological Park in 1888.[16] Initial recovery was supported by private ranches, such as the Pablo-Allard operation established in the 1880s on the Flathead Indian Reservation, which preserved several hundred bison through captive breeding.[15] The revival gained momentum in the early 1900s with the establishment of protected herds in national parks. In Yellowstone National Park, where only about 24 bison remained by the late 1880s, park officials purchased 21 additional animals from private sources in 1902 and raised them at the Lamar Buffalo Ranch, allowing the population to intermingle with survivors and grow to approximately 1,300 by 1954.[17] Private ranching expanded significantly during the 1920s, as conservation groups like the American Bison Society facilitated transfers from public lands to private operations, followed by further growth in the 1930s through the 1950s amid post-World War II interest in sustainable livestock.[18] By the 1970s, commercial farming surged in response to emerging health trends favoring low-fat red meats, with North American bison herds totaling around 30,000 in 1970 and growing to over 100,000 by the late 1980s as producers capitalized on bison's naturally lean profile.[19] The commercialization of bison meat, including the buffalo burger, emerged prominently in the 1980s and 1990s as it was marketed in U.S. restaurants and grocery markets as a healthier alternative to beef, boasting lower fat and cholesterol content while retaining robust flavor.[20] This period saw key industry milestones, such as the 1995 merger of the American Bison Association (founded 1975) and the National Buffalo Association (chartered 1966) to form the National Bison Association, which promoted standardized production and marketing practices to expand consumer access.[21] Concurrently, the development of beefalo hybrids in the early 1970s—fertile crosses between bison and domestic cattle created by breeder D.C. "Bud" Basolo to improve docility and farming efficiency—offered an option for easier management, though pure bison meat remained dominant in commercial burgers due to preferences for its distinct nutritional and taste profile.[22] As of 2022, the U.S. supported approximately 192,000 bison on private ranches, reflecting sustained growth in the industry.[4]Characteristics and Preparation
Meat Properties
Bison meat, derived primarily from the American bison (Bison bison), exhibits a dark red color owing to its higher myoglobin concentration compared to beef, which contributes to a deeper hue in both raw and cooked forms.[23] This myoglobin level also imparts a richer, slightly sweeter and earthier flavor profile, often described as more robust than beef, particularly when the animals are grass-fed, enhancing the iron-rich taste without the gaminess sometimes associated with other lean meats.[24] The meat features a fine grain with minimal marbling, typically containing 2-3% intramuscular fat—far lower than the 15-30% found in many beef cuts—resulting in a leaner appearance and reduced visible fat streaks.[5][23] Due to its low fat content, bison meat has a tender texture when prepared properly but can become dry and tough if overcooked, as the lack of marbling provides less internal moisture retention during heating.[24] The higher myoglobin further supports a deeper taste experience, distinguishing it from the juicier, fattier mouthfeel of beef.[23] While the primary source for buffalo burgers is American bison raised on North American ranches, occasional alternatives include meat from water buffalo (Bubalus bubalis), imported from Asia, or beefalo hybrids (bison-cattle crosses); reputable producers emphasize sustainable, grass-fed practices without hormones or antibiotics to maintain quality and ethical standards.[25][26] For storage and handling, fresh bison meat should be refrigerated at 40°F (4°C) or below and used within 3-5 days, while ground bison lasts up to 2 days to prevent spoilage.[27] It freezes exceptionally well, maintaining quality for up to 12 months when sealed in moisture-proof packaging at 0°F (-18°C) or lower, with minimal shrinkage during cooking—typically less than that of beef due to reduced fat rendering—making it suitable for long-term preservation without significant texture loss.[27][28]Recipes and Cooking Methods
A basic buffalo burger, also known as a bison burger, starts with high-quality ground bison meat, typically in a lean ratio such as 90/10 to maintain its natural low-fat profile while ensuring juiciness; for added moisture, some recipes incorporate a small amount of beef fat or use an 85/15 bison blend.[29] Season the meat simply with salt, pepper, and finely chopped onion to enhance its robust flavor without overpowering it, then gently mix by hand to avoid overworking the lean proteins that could lead to toughness. Form the mixture into patties weighing 6 to 8 ounces each, about 3/4-inch thick, with a slight dimple in the center to prevent puffing during cooking, yielding 4 to 6 servings depending on size.[30] For cooking, grilling is a preferred method due to the meat's leanness, which allows for a flavorful sear without excessive fat flare-ups; preheat the grill to medium-high heat (around 400-450°F) and cook the patties for 4 to 5 minutes per side, flipping once, until the internal temperature reaches 160°F as measured by a food thermometer to ensure food safety while preserving tenderness.[31][30] Alternative methods include pan-searing in a cast-iron skillet over medium heat with a light brush of oil to prevent sticking, or broiling 4-6 inches from the heat source for 3-4 minutes per side; in all cases, avoid high direct heat that could dry out the exterior before the interior cooks evenly.[31] After cooking, allow the patties to rest for 5 minutes tented loosely with foil, which redistributes juices and prevents the lean meat from becoming tough upon cutting.[29] Toppings and variations elevate the classic profile: assemble on toasted buns with fresh lettuce, tomato slices, and cheddar cheese for a straightforward version, or incorporate gourmet elements like crumbled blue cheese melted into the patty during the last minute of grilling, or bacon strips for added richness to complement the meat's earthiness.[30] Other options include spicy bison patties seasoned with heat sources such as jalapeños, cayenne pepper, chipotle, or chili powder for added flavor. For example, a simple jalapeño-based recipe mixes 1 lb organic ground bison with 1 finely chopped shallot, 3 minced garlic cloves, 2 finely chopped jalapeño peppers, 1 whisked egg, 1/4 tsp salt, and 1/4 tsp pepper; the ingredients are combined, formed into 5 patties, and broiled on high (rack positioned 2 inches from the heat) for 7-9 minutes per side.[32] Another cayenne-spiced variation sautés 1 onion and 2 cloves minced garlic in coconut oil until translucent, cools the mixture, then combines it with 1 lb ground bison, 1 tablespoon tomato paste, 1 teaspoon ground cumin, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon cayenne pepper; the mixture is formed into four 1-inch-thick patties and cooked in a skillet over high heat for 5-6 minutes per side until the internal temperature reaches 160°F.[33] Variations often include chipotle or additional chili powder for enhanced spiciness, or Southwest-inspired toppings such as cilantro, green chiles, and jalapeño-lime mayonnaise, or serving with barbecue sauce and aioli for smoky depth; these additions balance the bison's subtle gaminess without requiring binders like breadcrumbs, as the meat holds together well when handled minimally.[30] Key tips for success include using cold meat straight from the refrigerator to facilitate clean patty formation and reduce fat breakdown during mixing, portioning carefully to match the meat's low marbling which demands shorter cook times than beef, and monitoring doneness closely since bison toughens above 160°F—aim for medium at most to retain moisture, unlike fattier beef that tolerates higher heat.[29][31]Nutritional Information
Composition
The composition of bison meat used in buffalo burgers is characterized by its lean profile and nutrient density. A typical 4-ounce (113-gram) cooked patty from ground grass-fed bison provides approximately 160-200 calories, with 20-25 grams of protein, 2-8 grams of total fat (predominantly unsaturated, including monounsaturated and polyunsaturated fatty acids), and 0 grams of carbohydrates.[34] The fat content consists of about 0.9 grams saturated fat, 1.0 gram monounsaturated fat, and 0.2 grams polyunsaturated fat per 100 grams, making unsaturated fats the majority.[35] Bison meat is particularly rich in key micronutrients. Per 4-ounce cooked patty, it delivers 3-5 milligrams of iron (providing around 20% of the daily value), 4-5 milligrams of zinc (30-40% daily value), and 2-3 micrograms of vitamin B12 (up to 100% daily value), while containing approximately 96 milligrams of cholesterol—comparable to the about 93 milligrams found in a similar beef patty.[34][36] Nutritional variations occur based on the cut of meat. Ground bison is generally leaner, with lower fat content (around 2-4% fat) compared to richer cuts like ribeye, which can have 6-10% fat and higher calorie density (up to 177 calories per 3-4 ounces).[37][38] Grass-fed bison exhibits higher omega-3 fatty acid content and a more favorable omega-6 to omega-3 ratio (around 4:1 or better) than grain-finished bison, due to the diet's influence on fatty acid profiles.[39][40] Sourcing also introduces slight differences in nutrient density. Wild bison meat tends to be marginally higher in certain minerals and omega-3s compared to ranch-raised, though overall variances are minimal and depend on forage quality.[41][42]Health Benefits and Comparisons
Buffalo burgers, made from bison meat, offer several health advantages primarily due to their lean profile and nutrient density compared to traditional beef burgers. The lower saturated fat content in bison meat—approximately 0.8 grams per 100 grams of cooked lean ground bison—helps reduce the risk of heart disease by lowering low-density lipoprotein (LDL) cholesterol levels when incorporated into a balanced diet.[43] Additionally, bison provides higher protein levels, around 28 grams per 100 grams cooked, supporting muscle maintenance and repair, particularly beneficial for active individuals or those managing weight. Its rich supply of iron (about 3.4 milligrams per 100 grams) and B vitamins, including B12 (2.3 micrograms per 100 grams), aids in energy metabolism and immune function, making it a nutrient-efficient protein source.[44] In direct comparisons, bison burgers contain 30-50% fewer calories and total fat than beef burgers of similar leanness. For instance, 100 grams of cooked ground bison (93% lean) yields 143 calories and 2.4 grams of fat, versus 232 calories and 15.4 grams of fat in 85% lean ground beef.[5] Protein content is comparable or slightly higher in bison at 28.4 grams per 100 grams, but grass-fed varieties exhibit a more favorable omega-6 to omega-3 fatty acid ratio, often around 3:1 to 4:1, compared to 10:1 or higher in grain-fed beef, potentially reducing inflammation.[43]| Nutrient (per 100g cooked ground) | Bison (93% lean, separable lean only approx.) | Beef (85% lean) |
|---|---|---|
| Calories | 143 | 232 |
| Total Fat (g) | 2.4 | 15.4 |
| Saturated Fat (g) | 0.8 | 6.0 |
| Protein (g) | 28.4 | 24.6 |
| Iron (mg) | 3.4 | 2.7 |