Bison burgers are low in fat (just leave off
|The burger is America’s favorite food. Many people eat burgers daily, even twice daily (you know who you are!).
But a beefburger is filled with saturated fat—none more so than the “select” grade of beef used for many low- to moderately-priced burgers (plus chopped supermarket beef).
What’s a health-loving, burger-loving person to do?
Go for bison burgers. Here’s why:
Comparison Per 100g (3.5-Ounce) Serving
See the comparison chart, which compares bison, beef, chicken, pork and sockeye salmon.
|What about the taste? Some say that beef tastes richer, because the fat level adds flavor. We think that bison, on the lean side, puts one’s taste buds closer to the richer, fuller flavor of the meat. Think the difference between superpremium ice cream and gelato.
The proof is in the tasting, but one thing to clarify up-front is that (a) quality bison is not in any way gamy, but more tender/less fibrous and “sweeter” than beef; and (b) just like beef, there’s top grade and average quality.
One more thing: Because bison is so lean, it needs to be eaten on the rare side. For all of you well-done types: try it, you’ll like it.
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