Grilled Bison Burger w/ Baked Crinkle FriesMay 4, 2012 at 5:29 PM | Posted in bison, diabetes, diabetes friendly, grilling, Healthy Life Whole Grain Breads, Ore - Ida, Sargento's Cheese | Leave a comment
Tags: Baking, Black pepper, Breyer, March 2004, Olive oil, Ore-Ida, Sea salt, Vanilla Ice
Today’s Menu: Grilled Bison Burgers w/ Baked Crinkle Fries
Fired up the grill up and made some Bison patties. I seasoned them with Sea Salt and Ground Black Pepper. I grilled them on medium high about 3 minutes per side. You have to keep a close eye on them because they cook so quickly. The taste of Bison on a open flame is a perfect pairing! I topped the Burgers with Lettuce, Baby Bella Sauteed Mushrooms, and a slice of Sargento’s Reduced Fat Colby/Jack Cheese and served on a Healthy Life Whole Grain Bun. I was asked the other day what brand of Bison do I use. Well I use Great Range Bison Products. One reason is the quality and freshness of their products. This is the only fresh Bison that is sold around here. There are a few others but they are of the frozen variety. I left the web site link below for Great Range.
About Great Range Brand Bison
and Rocky Mountain Natural Meats
Great Range Brand Bison is produced and distributed by Rocky Mountain Natural Meats. Rocky Mountain Natural Meats started in 1986 as a small meat distributor devoted solely to bison. From the beginning, our focus was to provide high quality bison meat and great service to grocers, distributors and restaurants nationwide. An in-house grading system was developed to guarantee premium quality and consistency to the end user – this became the Great Range Bison brand. Carcass characteristics such as fat color, fat cover, muscle color, ossification and weight are the major factors in determining if the product receives the Great Range Bison brand. By working closely with our producers and assisting them with ration formulation, our quality control begins at the source. Today, Rocky Mountain Natural Meats processes over 400 head of bison per week.
In July of 1998, we built our first USDA facility to increase our ability to service customers across the nation. In March of 2004 we completed an addition that increased our processing and cooler storage areas to over 10,000 sq. ft. Utilizing Rinse & Chill™ technology at slaughter along with daily testing for E. coli we can ensure that our customers receive the industry’s highest quality products. In December of 2007 we moved into our current facility. With increased sales came the need to build again – this time a 50,000 sq.ft. state-of-the-art fabrication and further processing facility that allows us to control all aspects of production post-slaughter. Our portion control and grinding lines allow us to meet the demands of any national restaurant or grocery chain. This attention to detail from Prairie to Plate™ has made Rocky Mountain Natural Meats the leading purveyor of premium quality bison nationwide. Article End Star