Bison are big, lean, smart, grass eaters which also makes them delicious. (Side note: there is no difference between bison and buffalo in the states, so feel free to buy either). There are other reasons to incorporate some of America's wild grazers into your diet as well. It's protein rich, high in iron, amino acids, and Omega-3's (the good fat), and is naturally more resistant to disease so they're never injected with antibiotics. Buffalo are grass fed, and will even burrow their face in snow to get to the buried prairie grass in winter, something that cattle will not do.
Buffalo were the main source of protein for Native Americans living on the plains, and actually almost became extinct in the 1800's. (In 1902 there was a government program to stop the hunting of buffalo in Yellowstone). Now there are approximately 500,000 buffalo living on private ranches today, but we still slaughter more cows in 1 day than we do buffalo in a year. The America Bison is also the largest land animal in North America, weighing up to 2000 lbs.
I buy my buffalo from US Wellness meats, but I know more larger grocery stores are starting to carry it, or at least have the option to order it. If you have a local butcher shop, stop in and ask them about it....support your mom and pops!
For the patties:
2 lbs ground bison/buffalo
1 medium sweet potato
1 large shallot
1 piece cooked bacon, chopped
salt & pepper
1 large yellow onion
Greens of choice
Get your grill going and slice up the large yellow onion into thick rings. Place on the grill while you prepare the burger.
Peel your sweet potato, carrots and shallot. Roughly chop them and pulse in a food processor until it looks like coarse confetti. Pulse the egg & bacon in with the veggies, then place mixture in a large bowl with your ground buffalo. Add a pinch of salt and pepper, mix with your hands, and form into patties. Cook about 4 minutes on each side (depending on the thickness of your patties) on medium heat. Buffalo cooks much faster than beef!
Remove onions and place patties on top. Drizzle some Dijon and your greens of choice and chow down.