Must be that time of the year BBQ'n bugers.GOOD STUFF!

You simply cannot beat a Bison burger.......It is very lean and cooks stupid fast.

We put a small amount of tapioca flour in them to firm them up (my wifeepoo cannot eat any wheat products, called gluten).

Put the onions on them while they cook....Crap, now I'm drooling on the keyboard..

GT

A friend told me to put some cheese inside the middle of the patty, I did and it was delicious!

too bad you all dont live closer if you want good beef you  have to  control it from pasture to plate ,  what we feed it,even the time of day we have them killed , we hang it for 33 days minimum , tender and the best flavor nothing like the crap from the stores where aged is anything over 24 hours

Some dry ice and a cooler and you could start sending us all some! 

Just fedex it. People can send drugs through the ups and fedex, why not meat!

I wouldnt either!

Good call on putting some sort of cheese or sausage in the beef.  Tried them both a few times(not at the same time) and loved it.  But hey, can never go wrong with any form of cheese or sausage no matter what.  

Also, that Costco beef in the 5lb. bag(in the tubes) is pretty damn lean.  I like that.  Not too greasy.

too bad you all dont live closer if you want good beef you  have to  control it from pasture to plate ,  what we feed it,even the time of day we have them killed , we hang it for 33 days minimum , tender and the best flavor nothing like the crap from the stores where aged is anything over 24 hours

Couldn't agree more. I help out my girlfriends dad on his ranch whenever possible. He sells 100% grass fed angus beef and free range chickens. No antiobiotics, no hormones, and no grain. It's the absolute leanest (cow) beef you'll find. Cooks twice as fast and tastes twice as good. I actually sell this beef and chicken at the farmers market in Bakersfield every Sat. morning if any of you bako boys want to come down and try it out. I make my burgers one of two ways....minced onion and grated cheese (stick with strong cheese) mixed in with the ground beef or I whip up some home-made bbq sauce thats perfect for burgers (sorry...its a secret recipe). I only cook over wood or charcoal bbq's also!!!!
Farmergord...what shrink percentage are you seeing when you hang them 33+ days?

to me there is nothing like a natuarally fed animal...and as far as a red meat category there is nothing that tops an elk....my friend when he pulls a tag which is almost every year he gives me so much elk meat, and he also gives me a nice protion of backstrap, and nothing in the world tops that...something about cutting red meat with a fork, and not requiring much for seasoning, but i wish i had access to what you guys have as far as natural raised cattle freaking amazing! and jealous at the same time

moose is awesome too

Elk  . . .  good


Antelope  . . .   simply the BEST