Buffalo Beef and Pepper Jack Burgers plus a Tablescape
Beef is my husband’s protein of choice. Hands down, no debate, no discussion, it’s simply beef! No matter how much I try to decrease the beef in his nutrition, this guy just plain likes his beef.
And I bet that I’m not alone on this when it comes to ‘many’ men’s food preferences (not all men, OK?)!
So how can I make a beef-focused entree any healthier for a guy with cholesterol issues?
I had read that Buffalo/Bison beef are much healthier than cattle beef. In fact, “Buffalo meat fits the dietary guidelines of the American Heart Association and is often prescribed by physicians to patients who should limit their fat intake. Several weight-loss programs (i.e.: Weight Watchers) list Buffalo beef as a recommended “diet food” because it contains 4 times LESS fat than cattle beef. Since Buffalo/Bison meat is more dense, it satisfies us more while eating less!
Why didn’t I know this before for the weight issues that I’ve struggled with?
In fact, I discovered that “Buffalo/Bison is handled as little as possible, spend their lives on grass, and are not subjected to questionable drugs, chemicals or hormones.
Pretty healthy stuff for beef eaters!
So off to Whole Foods I go . . . to purchase my first pound of, you got it . . . Buffalo beef.
Knowing that my husband would be a skeptic, I blended it into a second pound of lean Iowa beef. I formed 1″ thick burger patties and sprinkled them with our usual favorite spices and topped each with Pepper jack cheese for an extra zippy flavor. With the addition of the usual toppings of bacon, lettuce, tomato, onion, pickles, ketchup, mustard, and mayo we created some monster-huge burgers!
We love Pepper Jack cheese and I recently read in Cook’s Country magazine (June-July/2013) that the trend for Americans’ enthusiastic desire for more spicy hot foods has caused Pepper Jack to be one of the most popular cheeses in the States. It was interesting to read that Boar’s Head Pepper Jack was the magazine’s kitchen testers’ most recommended brand. Another reason that I love to use Pepper Jack is because of it’s creaminess when melted (as you can see in the photos!).
Buffalo meat is similar to beef, however, when preparing buffalo/bison you need to cook it differently. Because of the lack of marbling, bison needs to be cooked at a lower temperature than cattle beef.
While on Maui a few weeks ago, I did a little shopping at a wonderful shop that had a unique variety of table linens. I just had to pick up a few sets of placemats and coordinating napkins for our summer outdoor dining. I have always loved the combination of blues and greens together and have ‘slowly’ been adding them into my interior decor, including the patio and deck. I just feel so much more serenity surrounded by these lovely colors! There’s just something so soothing about the colors of earth and sky combined on a summer eve!
Here’s the tablescape that I created for our Buffalo/Bison Burger grill-out, al fresco dinner on our deck:
I love all your blues!!
Oh thanks Pam . . . blue has always been such a soothing color for me in my environment. I’m a fiery personality, so I need the cooler colors around me!
Beautiful tablescape Roz and that view from your deck is amazing! Did you like the buffalo meat? Not sure if I would but it does look delish!
Oh yes, we surprisingly loved the buffalo beef. It could have been a result of combining it with the Iowa beef, so we need to taste it all by itself to be sure. But as we had it tonight, it really was rich, flavorful and delicious! I may begin to use it in my Bolognese sauce! Anything that tastes good and that helps me lose weight is a winner with me!
The burger looks so GOOOOOOOOOD!!
Oh thank you so much Angie! You are so sweet!!!!!
My neighbors swear by the buffalo meat…And your photos of the burgers are magazine beautiful. As are your table settings and gorgeous horses…How wonderful that you can go riding anytime you like =)
I have dreamed of living on an acreage all of my life where I can just cook, garden, be with nature and LIVE (but have a job that supports it all of course). I’m glad to share it with you!
so pretty! killer burger too!
Thanks Susan. I’m such a bad girl, so addicted to beautiful things!
The bison looks like an excellent sub for his normal beef – we’ve eaten it several times and always enjoyed it. The burger looks outstanding, especially with the melted cheese and mustard drip. Your table is very pretty – blue is my color.
Isn’t blue the most popular color in the USA? Especially among men? We’re sold on bison/buffalo beef now FOR SURE! We had no idea how delicious it is and how much healthier it is!
Just a note of warning, If I ever visit your home, you better keep those dishes under lock and key! 😉 They are absolutely gorgeous. The table setting is fabulous Roz. Those colors are some that I’m lacking in my collection. A couple of years ago I wrote a post about the benefits of Bison meat and I was surprised at the number of comments from those who couldn’t purchase it. Couldn’t find it. I buy it now and then. And yes, you have to pay attention while cooking. I received some coffee in the mail on Friday. Thank you so much Roz. That is incredibly thoughtful of you. I’ve not drug out the grinder yet, but plan to very soon. Hugs and thank you.
Yes it is amazing how little people know about bison/buffalo meat. I’m so glad I discovered it because it truly is delicious! Glad you enjoyed the tablescape. I’d go crazy if I had a ton of money . . . . to spend on dishes and accessories. it’s a good thing that I don’t!
Bill is definitely a beef lover, and I know he’s had some delicious bison, too, but I’ve yet to cook with it. Your burgers look fabulous…plus I love your lovely blue place settings, such a beautiful mix and match of memorable pieces.
Thinking of you, too, this Father’s Day….the pain is still raw. We’re with my MIL today…and she seems to be doing OK. His birthday was especially tough. xo
Thanks for your soulful, revealing comment! So beautiful and authentic. I sincerely loved reading it and appreciate your friendship more than you know.
Your tablescape is stunning! I love blues in my backyard too. What you wrote about buffalo meat was so interesting – I had no idea of its health benefits.
Beth, I had no idea of Buffalo/Bison meat’s health benefits either. So glad to share with you!
This burger is really perfect. It is really big, big, big… but only because I’m not used to eat burger.
The presentation is really amazing. Complimenti!! 🙂
It’s a good thing and a bad thing that portion sizes are so large in the U.S.A. I think international visitors are shocked at the large portion sizes in this country!
Baci, baci, cara amica,
The burger looks perfectly cooked! Juicy, tender and delicious. The table setting is beautiful!
thank you for your generously kind comment Asmita!
“Buffalo, It’s what’s for Dinner” has a nice ring to it. Growing up in beef country USA, “Colorado”, I had my fill of beef by the time I hit 35. I started eating buffalo about that same time and incorporated it into many a recipe. My favorite is buffalo black bean chili. For a while back in 2004-2007 I would order 50 pounds of buffalo from Teepee Ring Bison in Montana once per year. My favorite part of the mix they sent us was the rib roast. If you ever get a chance to try buffalo rib roast at a restaurant I bet you would like it a lot.
ps: if you want the buffalo black bean recipe just let me know and I’ll send it to you?
I’ll be in touch for the recipe Kurt! Thanks for sharing your experiences with buffalo/bison beef! We love it !
The photo of your delicious sounding burger should be on the cover of a magazine. We have a bison farm not to far away from u so this is a very doable recipe.
You’re lucky to have that bison farm close by you Karen, maybe the beef is sold in a nearby store/market and the prices cheaper as a result. . . . although it was a bit more expensive than I’d prefer to pay, it was certainly delicious and I’d buy some again!