the bisonburger

You might remember that photo I took last June when I suddenly came upon a herd of buffalo fenced beside the very rural road in town.  To say I was astonished isn't even close.  I always saw pictures of them thundering across a Western plain;  to come across them in a vibrantly green field of grass in New Hampshire was worth several double-takes.

Saturday, the very kind farmer/rancher of Summit Meadow Farm threw a huge party for the townspeople, with free tastings of his bison (bison and buffalo are used interchangeably) - there were bison sausages with fennel, bison steak tips, bisonburgers, bison chili.  I tried them all, and they were all delicious, though a little heavy on the barbecue spice rub for my tastebuds, and I was eager to try to find some fresh bison to cook at home.    

Just as I was leaving, passing the most adorable black pigs I've ever laid eyes on, I overheard him say some bison burger would be available at our local market.  This morning I was pleased to be the first customer of a very limited amount of bison burger - and when it was gone, it would be 8 months before any more was available.

I was told bison is best very fresh, cooked quickly on high heat, and removed from the heat while it was still rare.  Let sit, sprinkle with salt and pepper, and bite in.   A very bright taste, and while there was some fat in the grind, it's a small amount compared to beef.  Love at first taste.

What's to like about it besides the taste?  Knowing it spent the summer not two miles away in a beautiful pasture, and really, that's what buying local is all about.


I made slider size burgers, just a handful of bison burger, salt and pepper, seared on both sides quickly in a saute pan with a little unsalted butter and olive oil, and removed off heat to sit briefly before plating.  Rare is good with these burgers.

For a fancier version, I cut a round of bread ( lacking slider buns), drizzled a little homemade ranch dressing on top of the bread, added lettuce and a little chopped sweet red pepper.  

    

perfect burgers and zucchini ribbons among the flowers

The sun is out! After a month of rain, tornado watches, storms, and chilly temperatures, the sun is out and my beautiful "Red Fox" speedwell (veronica) is blooming very prettily beside the front steps. Time for le picnic!

I rustled up some herby hamburgers, and quick blanched zucchini ribbons, sat in the shade, and dug in.

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For the burgers:

2 pounds 80/20 chuck hamburger ( this will make at least 6 burgers)

2 slices fresh bread (I used semolina 3 cheese, but you can use plain bread and add a little cheese)

1/2 cup chopped parsley

1 small farm fresh egg

1/2 t. thyme

1/2 t. herbes de provence

1 t. or more to taste kosher salt

freshly ground pepper

2 t. worcestershire sauce

Wash your hands well. Place the bread and roughly chopped parsley in food processor and process until bread is well crumbed. Place in a large bowl.

Add the egg, thyme, hamburger, herbes de provence, salt and pepper, and worcestershire sauce and mix very well by hand. Form into burgers and cook. Serve with slices of tomato and spinach leaves.

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For the zucchini ribbons:

Each medium zucchini should serve two, so multiply as needed.

Wash the zucchini, trim the ends, and using a vegetable peeler and holding the zuke firmly, shave ribbons of zucchini. If using large zucchini, shave around the seedy core, and discard the core.

Bring a few inches of water in a saucepan to a boil, throw in the ribbons, and cook for one minute.

Drain and run cold water over the ribbons, then drain again.

Serve with a drizzle of olive oil and a pinch of oregano, salt, and pepper.

Happy picnic!

* What I'm reading:

A History of Europe by J.M. Roberts