Albondigas is a Mexican dish consisting of meatballs in a tomato based broth. The fresh mint really gives the meatballs in this soup a unique flavor. Although it’s widely recognized as a Mexican dish, albondigas is connected with Spanish and Arabic culture.

There’s no denying the popularity of the Instant Pot. Research shows that there are about 53 million Instant Pot owners in the United States. One reason for its popularity is that the Instant Pot cooks food quickly - reducing cooking times by up to 70%.

Many people love that the Instant Pot can cook all sorts of food. It’s also great at cooking a wide range of meats.

With that in mind, here are four irresistible ways to cook meat in an Instant Pot.

Also Read: Lunch Recipe: Instant Pot Wild Boar Banh Mi Sandwiches

Why the Instant Pot Is Simply Brilliant To Cook Meat In

You’ve learned that the Instant Pot, as its name implies, helps you save time while cooking. However, there are many other benefits of having this item in your kitchen.

Another reason to cook meat in an Instant Pot is that it makes food tender. Many people struggle to cook tender meat in an oven or on the grill. This can often lead to burned, dried out meat that’s tough to chew. You won’t have to worry about overcooked meat in an Instant Pot.

Meat loses less nutrients when it’s cooked in an Instant Pot. A study from 2010 found that pressure cooking food was better for nutrient retention than boiling.

Why Truly Free Range Meat Tastes Better

It’s important to choose high quality meat to get the best results from cooking. With that in mind, it’s wise to consider the benefits of buying free range meat to cook with.

Also Read: Coq Au Vin (Chicken In Wine Sauce) In The Instant Pot

Without being graphic, free range animals generally have better living conditions than those in factories. By having more freedom, the meat these animals yield is more nutrient dense and better tasting than factory raised meats.

Choosing humanely raised meat will also result in better, healthier dishes than any meats from factory farms.

4 Instant Pot Meat Recipes You Can’t Resist

1. Instant Pot Leg of Lamb

With this recipe, you don’t need to visit a fancy restaurant to enjoy juicy lamb.

Ingredients

• Leg of lamb - 4 pounds
• Carrots - 2
• Onion - 1
• Chicken stock (homemade bone broth is even better) - 1 ½ cups
• Olive oil - 2 tablespoons
• Garlic powder - 2 teaspoons
• Kosher salt - 1 ½ teaspoon
• Pepper - ½ teaspoon
• Kitchen twine

Recipe

1. In 2-inch increments, tie several pieces of kitchen twine around your lamb.
2. Peel and cut your carrots and onions.
3. In a bowl, mix your garlic, salt, and pepper. Add in one tablespoon of olive oil.
4. In this same bowl, add your lamb and coat it with your seasoning mixture.
5. Pour the remaining tablespoon of olive oil in the Instant Pot.
6. Set your Instant Pot to saute, cook the lamb for eight minutes on each side.
7. Press the saute button again to stop all cooking.
8. Add in your sliced carrots, chopped onion, and your chicken stock into the Instant Pot.
9. Close the lid, set your vent knob to seal, cook on high pressure for 25 minutes.
10. After the timer sounds, let the pressure release naturally for 15 minutes.
11. Quick-release the remaining pressure.
12. Serve.

Also Read: Easy & Delicious Instant Pot Taco Soup With Ground Elk

2. Instant Pot Bison Chili

After trying this recipe for Instant Pot Bison chili, you might never want chili prepared another way again. You might even make this perfect one pot meal weekly.

Ingredients

• Ground bison - 1 pound
• Tomatoes, diced - 1 can (10 ounces)
• Onion, chopped - ½ cup
• Black beans, drained - 1 can
• Apple cider vinegar - 1 tablespoon
• Garlic, minced - ½ tablespoon
• Chili powder - ½ tablespoon
• Cumin - 1 teaspoon
• Salt - ½ teaspoon
• Olive oil - 1 tablespoon

Recipe

1. Press the saute button on your Instant Pot.
2. Pour in your olive oil, onions, and garlic.
3. When the onions are softened, add in your bison and cook everything until the meat browns.
4. Add in all of your remaining ingredients. Stir.
5. Place the lid on your Instant Pot.
6. Press the “Keep Warm/Cancel” button.
7. Press the “Bean/Chili” button. Close your Instant Pot’s team valve.
8. After 30 minutes, a timer will sound.
9. Do a quick pressure release.
10. Serve with toppings as desired.

3. Instant Pot Whole Chicken Paleo

Food Business News recently reported that 36% of adults in the U.S. are now on diets. One diet gaining lots of popularity is the Paleo diet. Here’s a Paleo-friendly recipe for delicious lemon chicken.

Ingredients

• Whole chicken - 3 to 5 pounds
• Lemon - 1
• White onion quartered - 1
• Chicken broth - 1 cup
• Garlic powder - 1 teaspoon
• Olive oil - 2 tablespoons
• Chili powder - 1 teaspoon
• Salt - 1 ½ teaspoon
• Pepper - ½ teaspoon
• Thyme - ½ teaspoon

Also Read: Instant Pot Elk Osso Buco Recipe That Everyone Will Love

Recipe

1. In a bowl, mix all of your spices and lemon juice.
2. Rub your mixture from step 1 all over the outside of your chicken.
3. Stuff the inside of your chicken with the quartered onions.
4. Press your Instant Pot’s saute button. Add your olive oil.
5. Breast side down, place your chicken in the Instant Pot. Sear for 5 minutes on each side.
6. Take out your chicken.
7. Insert a trivet into your Instant Pot, add in your chicken broth. Add your chicken.
8. Close the Instant Pot’s lid, close the steam valve, and cook on high pressure for 25 minutes.
9. After the timer sounds, let the pressure naturally release.
10. Serve and enjoy.

4. Instant Pot Braised Pork Hock

Haven’t heard of pork hock before? That’s okay; hock is meat from below a pig’s knee. It’s inexpensive, but also tough due to its high tissue and ligament contents. With this recipe, the Instant Pot turns tough meat into something much more tender.

Ingredients

• Pork hock - 2 pounds
• Stock/broth (or water) - 3 1/4 cups
• Garlic, minced - 2 tablespoons
• Sugar - ¼ teaspoon

Recipe

1. Add 1 ½ cups of stock into your Instant Pot.
2. Add in your pork hock.
3. Close the Instant Pot’s lid, cook on high pressure for 20 minutes.
4. After the timer sounds, let the pressure naturally release.
5. Take out your cooked pork, submerge it in 1 ½ cups of stock or broth for an hour.
6. In a bowl, create this dish’s sauce by mixing your minced garlic, sugar, and remaining stock or broth.
7. Take out your pork, slice it and serve with your sauce.

The next time hunger strikes, consider trying one of the previously mentioned recipes in your Instant Pot. With the right ingredients, this multi cooker is capable of making delicious dishes.

Middle Eastern food has always been one of my absolute favorite things to eat. The flavors are amazing and I always feel great afterwards. Kibbeh nayyeh is said to have been around since biblical times. If you’re interested in trying out eating meat raw for the first time, this is a great way to do it (tartare and carpaccio are delicious as well). Some claim that eating good quality raw meat has great health benefits. Kibbeh nayyeh is an experience to be savored, an intersection of ancient and modern that has been around for millenia yet has an upscale appeal in current times.

Also Read: Lebanese Kibbeh With Bison, Pine Nuts And Fragrant Spices

When making raw meat dishes like kibbeh nayyeh, it’s always imperative to use high quality, pasture raised meat that’s been kept frozen for 14 days. This ensures that the meat is free of bacteria. For kibbeh nayyeh, you can use ground bison meat or lean steaks like filet mignon. If you use another cut that has more fat, you’ll want to trim that off first. The fresh herbs really make a difference in the flavor, so be sure to use fresh rather than dried. The Lebanese seven spice blend, also known as baharat, can be found in some international or gourmet grocery stores. It’s also really simple to make at home. Simply mix one tablespoon each of allspice, coriander and cinnamon with one and a half tablespoons each of ground cloves, cumin and nutmeg. The extra is nice to have on hand for other cooking.

Also Read: British Toad-In-The-Hole With Hickory Smoked Bison Sausage

Free Range Bison, Raised The Way Nature Intended

Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Ingredients:

• 1 lb bison meat, kept frozen for 14 days from the time of butchering
• 1 cup finely ground bulgur wheat
• 1 shallot, minced
• ⅓ large green bell pepper,
• 15 fresh mint leaves
• 10 fresh marjoram leaves
• ½ teaspoon Lebanese 7 spice
• ½ teaspoon cayenne pepper
• ¼ teaspoon cinnamon
• ⅔ teaspoon sea salt
• Good quality extra virgin olive oil
• Pita bread, chopped fresh mint leaves and toasted pine nuts for serving

Also Read: South Asian Burmese Curry Stew With Pasture Raised Bison

Instructions:

1. Thaw the frozen bison meat for about an hour and a half in the refrigerator. At this point, it should be about halfway thawed.
2. Add the meat to a food processor along with the ground cinnamon and 5 ice cubes. Pulse the meat until it is ground very fine. Check that the meat is not becoming warm in between each pulse - if necessary, add more ice cubes to ensure that it stays cold. Place the meat in the refrigerator until you’re ready to mix with the other ingredients.
3. Soak the bulgur in ice water for about 10 minutes, stirring a couple times. Drain into a strainer and press with a cheesecloth to press out as much water as possible. Set aside.
4. Add the bell pepper, minced shallot, fresh herbs, sea salt, cayenne and Lebanese 7 spice to the food processor. Combine until finely chopped.
5. Add the chilled meat to a large mixing bowl. Mix in the soaked bulgur wheat along with the mixture from the food processor. Use your hands to combine, taking a few minutes to ensure that everything is thoroughly and evenly incorporated.
6. Transfer the kibbeh nayyeh to a medium sized serving dish and press it down into a mound or patty. Use a small knife to create a diamond shaped grid on top, or any other design you prefer.
7. Garnish the kibbeh nayyeh with a drizzle of olive oil, chopped mint and toasted pine nuts. Enjoy immediately with warm pita bread.

Our Team Would Love To Hear From You

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Also Read: Instant Pot BBQ Brisket With Bison Or American Wagyu Beef

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised elk, bison, grass fed beef, lamb, wild boar, poultry and wild caught Alaskan seafood.

Kibbeh is a traditional Lebanese food that consists of a dough made from finely ground spiced meat and bulgur wheat. The filling inside is made of onion, meat, fragrant toasted pine nuts and spices. The kibbeh are deep fried to a perfect golden brown and served with tahini or plain yogurt on the side. It’s the national dish of Lebanon and once you try it, you’ll understand why. Kibbeh is irresistibly spiced with incredible savory flavor, a light crunch on the outside and satisfying meaty filling. The toasted pine nuts (one of my favorite smells on earth, by the way) truly take the flavor to a whole new level. If you don’t have pine nuts, I’d suggest simply skipping them rather than replacing with a different nut. Your kibbeh will still be delicious. Kibbeh is most often made with beef or lamb. I decided to use ground bison but any of our ground meats would be great!

Also Read: British Toad-In-The-Hole With Hickory Smoked Bison Sausage

Free Range Bison, Raised The Way Nature Intended

Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Also Read: South Asian Burmese Curry Stew With Pasture Raised Bison

Ingredients:

For the kibbeh dough:

• 2 ½ cups fine or extra fine bulgur wheat
• Water
• 1 large onion, quartered
• 1 ½ pounds ground bison
• 2 teaspoons allspice
• 1 teaspoon coriander powder
• ½ teaspoon cinnamon
• ½ cup chopped fresh mint leaves
• 1 teaspoon black pepper
• Sea salt & freshly ground black pepper
• Bison tallow or other oil for frying

Also Read: Instant Pot BBQ Brisket With Bison Or American Wagyu Beef

For the filling:

• 1 medium onion, finely chopped
• ½ pound ground bison
• ⅓ cup pine nuts, toasted
• 1 tablespoon bison tallow
• 2 teaspoon allspice
• ½ teaspoon cinnamon
• Sea salt & freshly ground black pepper

For serving:

• Tahini and/or plain yogurt (optional)

Also Read: Recipe: Korean Bibimbap Bowls With Bison Sirloin Steak

How To Make Kibbeh With Pasture Raised Bison?

Instructions:

1. Wrap a metal strainer with a cheesecloth and place inside a bowl (you can find cheesecloth at most grocery stores). A thin, clean kitchen towel will also do the trick. Add the bulgur into the prepared strainer and cover with water. Soak for approximately 20 minutes, then use the cheesecloth to squeeze out as much water as possible. Set the bulgur aside.
2. To make the kibbeh dough, add the quartered onion, 1 ½ pounds ground bison, allspice, coriander, cinnamon, fresh mint and a pinch of sea salt and freshly ground black pepper to a food processor. Use the food processor until the meat is ground very fine. Then, empty the contents of the food processor into a large mixing bowl. Add the bulgur wheat to the bowl and use your hands to mix just until combined. Cover and store in the refrigerator to chill (you’ll want the dough to be very cold when working with it later).
3. To make the filling, heat the tablespoon of bison tallow in a large cast iron skillet over medium heat. Add in the chopped onion and cook, stirring frequently for approximately 5 minutes, then add in the ½ pound ground bison. Cook just until the meat is browned. Add in the allspice, cinnamon and toasted pine nuts. Season as desired with sea salt and freshly ground black pepper and stir. Set the filling aside so that it can cool enough to handle with your hands.
4. To stuff the kibbeh, prepare your workstation. Line a baking sheet with parchment paper. Fill a small bowl with water to use for dampening your hands while stuffing the kibbeh. Take the chilled kibbeh dough out of the refrigerator. With damp hands, take about 2 tablespoons of dough and form a flat circle. Make a nest in the center of the dough for the filling. Add about a tablespoon of filling and then seal the dough all the way around, creating a football shaped finished product. As you finish stuffing the kibbeh, set them on the prepared baking sheet. Repeat the process until you’ve stuffed all the kibbeh.
5. Chill the kibbeh for a minimum of one hour.
6. Fry the kibbeh. Heat bison tallow or other oil for frying (I like safflower oil) in a deep skillet. When it reaches 350 degrees Fahrenheit (either use a thermometer or aim for oil that is gently bubbling), fry the kibbeh. Work in batches, cooking each batch on all sides for a total of about five minutes. Remove the fried kibbeh from the skillet using a slotted spoon or tongs. Set them on a paper towel lined plate to absorb excess oil.
7. Serve and enjoy! Add tahini sauce or plain yogurt on the side if desired.

If you grew up in America, you might be familiar with the version of toad-in-the-hole involving frying an egg in a circular cut out in the middle of a piece of toast. That’s a delicious breakfast for sure, but today our focus is the British rendition of toad-in-the-hole. Which is altogether different. If you’ve never had Yorkshire pudding before, you’re in for a treat. It’s a fluffy, light bread-like creation that was practically made for soaking up gravy. Toad-in-the-hole involves making a delightful Yorkshire pudding with golden brown sausages nestled inside, topped off with a savory onion gravy. If there’s one thing the Brits really know how to do right when it comes to food, it’s warming, comforting dinners that leave you feeling completely satisfied. Naturally, I used our bison hickory smoked sausages for this recipe - one of my all time favorite items.

Also Read: Mouthwatering And Tender Wild Boar + Bison Meatloaf Recipe

Free Range Bison, Raised The Way Nature Intended

Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Also Read: Polish Comfort Food: Pierogi Made With Ground Bison

Ingredients:

• 4 hickory smoked bison sausages
• Bison tallow
• 1 cup whole milk
• 3 large eggs
• 1 cup all purpose flour
• ½ teaspoon mustard powder
• 1 tablespoon chopped fresh rosemary leaves
• 1 teaspoon chopped fresh thyme leaves
• 1 large onion, chopped
• 1 large clove of garlic, minced
• 1 ½ tablespoons butter
• 2 tablespoons flour
• 1 teaspoon apple cider vinegar
• 2 cups bison bone broth
• Sea salt & freshly ground black pepper to taste

Also Read: Easy Pepper Steak Stir Fry Recipe Made With Bison Sirloin

Instructions:

1. Preheat the oven to 400 degrees Fahrenheit. Grease an 8x10 or 9x9 baking dish and set aside.
2. In a large mixing bowl, whisk together the flour and mustard powder. Add the eggs and milk, whisking continuously until you have a super smooth, light consistency. Set aside for 30 minutes (this step is essential).
3. Grease the bison sausages with bison tallow using your hands to warm and spread the tallow. Place the sausages in the greased baking pan and brown them in the preheated oven for 20 minutes, flipping halfway through.
4. Remove the casserole dish from the oven. Turn up the oven temperature to 450 degrees Fahrenheit.
5. Quickly without letting the casserole dish cool off, pour the Yorkshire pudding batter over the sausages. Sprinkle the thyme and rosemary over the top.
6. Bake for 20 minutes, then reduce the oven temperature to 350 degrees Fahrenheit. Continue to bake for about 10 more minutes. The Yorkshire pudding should be cooked all the way through.
7. Meanwhile, make the onion gravy. Melt the butter in a large cast iron skillet over medium-high heat. Sauté the chopped onion and minced garlic until soft and fragrant. Add in the flour and apple cider vinegar, stirring to combine. After about a minute, pour in the bison bone broth. Slightly increase the heat and vigorously whisk until the gravy thickens up. Turn the heat to low and simmer for 2-3 more minutes, adding sea salt and freshly ground black pepper to taste.
8. Serve the toad-in-the-hole immediately with onion gravy generously spooned over top. Enjoy!

Don’t Hesitate To Reach Out To Our Awesome Team

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based. And if you’re a New Mexico local, be sure to check out our butcher shop!

Also Read: Mouthwatering Bison Ribeye Cheesesteak Sandwich Recipe

Every cut of meat and seafood is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of pasture raised bison, beef, elk, lamb, wild boar, poultry, seafood and more.

This Burmese style curry hails from the country of Myanmar, and is full of delicious South Asian flavors with the comfort of meat and potatoes. Traditionally made with beef, I used our bison stew meat. It would be delicious with our American Wagyu stew meat cubes also. You could serve this over rice if desired, but I found myself completely satisfied thanks to the potatoes. This curry is absolutely bursting with amazing flavor. Burmese curry is slightly different from Thai or Indian curries. You’ll find it to be less creamy and not quite as thick, a little more stew-like in texture. Personally I absolutely love the unique qualities of this curry. This memorable dish is a real crowd pleaser that you’ll find yourself making time and time again.

Also Read: How To Make Liver And Onions That Actually Tastes Good

Pasture Raised Bison Raised On Our Ranch In New Mexico

Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Also Read: Instant Pot BBQ Brisket With Bison Or American Wagyu Beef

Ingredients:

• 2-3 pounds bison stew meat
• 1 tablespoon paprika
• ½ teaspoon turmeric powder
• 2 teaspoons sea salt
• ¼ cup bison tallow
• 3-4 inch piece of fresh ginger, peeled and sliced lengthwise into thick slices
• 2 stalks lemongrass, sliced into 2 inch sections
• 1 medium to large onion, finely diced
• ⅓ cup minced garlic
• 2 bird’s eye chilies, sliced thin
• 2 bay leaves
• 2 tablespoons fish sauce
• 4 cups bison bone broth
• 1 tablespoon Madras curry powder
• 1 teaspoon garam masala
• 1 pound yellow potatoes, chopped into cubes
• 1 tablespoon coconut cream
• 1 bunch fresh cilantro, chopped
• Lime wedges for garnish

Also Read: Instant Pot Hoisin Meatballs With Bison & Wild Boar

Instructions:

1. Mix together the paprika, sea salt and turmeric powder in a bowl. Add the stew meat cubes into the seasoning mixture and toss to coat thoroughly. Set aside to marinate.
2. Heat the bison tallow in a large Dutch oven or stock pot over medium-high heat. Add in the slices of ginger and sauté until lightly golden brown. Add in the lemongrass and cook for another minute or two until tender.
3. Reduce the heat slightly and cook for 5 minutes, stirring frequently. Add in the bay leaves, minced garlic and sliced chilies. Reduce the heat all the way to medium-low. Continue to stir frequently and cook for about 10 minutes.
4. Add the bison stew meat cubes into the pot. Pour the fish sauce over top and stir to combine, then pour the bison bone broth over top.
5. Turn up the heat and bring the pot to a boil. Reduce to a simmer and cook for 1 ½ - 2 hours, or until the meat is tender.
6. Add in the Madras curry powder and garam masala powder, along with the chopped potatoes. Stir and adjust seasoning to taste. Cook for approximately 15 more minutes until the potatoes are softened.
7. Let the curry sit for 30 minutes before serving. Stir in the tablespoon of coconut cream. Serve and enjoy, garnished with chopped cilantro and lime.

Also Read: Recipe: Korean Bibimbap Bowls With Bison Sirloin Steak

Our Team Would Love To Hear From You

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based. And if you’re a New Mexico local, be sure to check out our butcher shop!

Every cut of meat and seafood is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of pasture raised bison, beef, elk, lamb, wild boar, poultry, seafood and more.

Lately, I’ve been loving anything with super thin slices of sirloin steak. They cook so quickly and are so tender, it makes meals really easy and delicious. These slices of bison sirloin practically melt in your mouth. The secret to cutting steak into very thin slices is to do it with a sharp knife while the meat is still partially frozen. These bowls have all of the amazing Korean flavors that you’re looking for. Better yet, bibimbap bowls easily stand alone as a complete meal with the perfect combination of rice, vegetables, steak, egg, delicious seasonings, garnishes and gochujang sauce. I love putting kimchi on mine, and if you like it I definitely recommend having some for these bowls. Toasted sesame oil offers an extra layer of flavor but if all you have is untoasted sesame oil, it’ll work just fine.

Also Read: Recipe: Mini Meatloaves With Ground Bison & Wild Boar

Free Range Bison Raised On Our Beautiful Ranch

Our bison live free range on 10,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Also Read: Top Sirloin Steak Bites With Rosemary Garlic Butter

Ingredients:

For the meat:

• 1lb bison top sirloin steak, sliced super thin
• 2 tablespoons rice vinegar
• ¼ cup toasted sesame oil
• 2 tablespoons coconut aminos
• 2 teaspoons coconut sugar

For the bowls:

• 1 cup rice
• 2 cups water
• Sea salt to taste
• 3 tablespoons toasted sesame oil, divided
• 1 cup zucchini, sliced
• 1 cup mushrooms, sliced
• 1 cup shredded carrots
• 1 cup mung bean sprouts (or whatever fresh sprouts you can find)
• 2 green onions, sliced thin
• 2 large cloves of garlic, minced
• 2 tablespoons coconut aminos, divided
• 2 tablespoons mirin
• 4 eggs
• Avocado oil for cooking
• Gochujang sauce (store bought)
• Kimchi & sesame seeds for serving

Also Read: Shredded Slow Cooked Bison Roast For Meal Prepping

Instructions:

1. Cook the rice in a rice cooker, Instant Pot or on the stovetop. When it’s finished cooking, set aside/keep warm.
2. While the rice is cooking, heat a large cast iron skillet over medium heat. Add the mushrooms and cook for a couple minutes in the dry skillet to allow some of the moisture to evaporate. If you like, you can cook the vegetables in batches so that you can arrange them in separate piles on top of the bowls, or cook them all together for convenience. Add avocado oil to the pan. When the oil is hot, add in the vegetables and minced garlic. Season with sea salt and cook until the vegetables are a light golden brown, adding more oil as necessary. Set the cooked vegetables aside and cover to keep warm.
3. Add a little more oil to the skillet if necessary. Cook the eggs as desired (sunny side up is the classic way for bibimbap). Set the cooked eggs aside.
4. Add more oil to the pan if necessary and cook the thinly sliced sirloin steak. Take care not to overcook as it cooks very quickly. Set aside.
5. Assemble the bowls. Portion the rice, then add steak slices, vegetables and an egg on top of each bowl. Garnish with gochujang sauce, sesame seeds, chopped green onions and kimchi as desired. Serve immediately and enjoy!

Also Read: Tender And Flavorful Oklahoma Onion Burgers Recipe

The Beck & Bulow Team Is Here To Help

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.

Okay, these cheeseburger sliders are officially one of my new favorite go-to recipes. They’re so much easier to make for a crowd of people than individual burger patties on the grill. The meat is juicy with the perfect amount of seasoning and golden brown onions. If you grew up eating Whitecastle or Krystal burgers, these will take you back but they’re infinitely better than those classic fast food versions. With this recipe, you can make 24 sliders all at the same time. Soft Hawaiian style rolls are my favorite, and brushing them with butter makes them so delicious and perfectly golden.

Also Read: Top Sirloin Steak Bites With Rosemary Garlic Butter

You Can’t Go Wrong With Cheeseburger Sliders

If you want to add more toppings to the sliders after they cook, I’d recommend putting all of the cheese on the bottom and skipping the extra layer on top. However, the cheese on both sides of the meat really helps to seal in all the juices and prevent the buns from getting soggy. Next time I make these, I think I might try mixing some pickle relish into the meat. Dipping sauces are awesome with these, too. I just used ketchup and mustard, but feel free to get creative!

Also Read: Middle Eastern Bison Sirloin Steak With Za’Atar & Tahini

Help Bring Back The American Buffalo

Our bison live free range on 10,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison (buffalo) roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Ingredients:

• 2 lbs ground bison
• ½ tablespoon bison tallow
• 1 ½ teaspoon sea salt
• 1 ½ teaspoon freshly ground black pepper
• 2 teaspoons garlic powder
• ¼ cup mayonnaise
• 1 tablespoon Worcestershire sauce
• ½ large onion, diced
• 12 slices sharp cheddar cheese
• 24 Hawaiian rolls
• 2 tablespoons butter, melted
• 1 ½ tablespoons sesame seeds (optional)

Also Read: Slow Braised Bison Brisket For A Warm & Cozy Evening

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit. Lightly grease a rimmed baking sheet with a little extra butter, tallow or cooking spray and set aside.
2. Heat the ½ tablespoon bison tallow in a large cast iron skillet over medium-high heat. Add the diced onion to the skillet and cook for a minute or two, then add in the ground bison meat. Break the meat up into crumbles as it cooks. Add in the sea salt, freshly ground black pepper, garlic powder and Worcestershire sauce. Combine and cook, stirring frequently just until the meat is browned. Remove from the heat. Pour off any excess fat from the skillet and stir in the mayonnaise. Set aside.
3. Slice the Hawaiian rolls in half. Put the bottom half of the buns into the prepared baking sheet. Add six slices of sharp cheddar cheese on top. Add the meat on top, spreading into an even layer and cleaning up the edges. Add the rest of the cheese slices on top.
4. Finish off the burgers with the top halves of the buns. Brush melted butter over the buns and immediately sprinkle the sesame seeds on top while the butter is still hot.
5. Bake the sliders in the preheated oven for approximately 15 minutes. The cheese should be completely melted.
6. To serve, slice the sliders apart and remove with a spatula. Serve with ketchup and mustard or whatever condiments you desire. Enjoy!

The Beck & Bulow Team Is Here To Help

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Also Read: Korean BBQ Style Slow Braised Bison Short Ribs

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.

This easy style of garlic butter steak bites has been really trendy the past few months, and I’m so glad I decided to give them a try. I mean, it’s not really surprising that bite sized steak with tons of delicious garlic butter poured over top is so good - no wonder these have become so popular! I added some fresh rosemary into the butter as well and I have to say it turned out wonderfully. Since the steak is cut into bite sized pieces, it cooks even more quickly than a regular steak. They also have the added advantage of more surface area to soak up as much garlic butter as possible. Chopped parsley as a garnish adds a nice dash of color and freshness. These steak bites are so tasty, you’ll be amazed at how quickly they get eaten. Once you have one, it’s nearly impossible to stop!

Also Read: Shredded Slow Cooked Bison Roast For Meal Prepping

Quality Meat + Quality Butter = Heaven

I used Bison top sirloin steak, but you could use ribeye or a strip steak or whatever you prefer. Another important ingredient is the butter. I can’t recommend enough to use good quality butter that’s pasture raised. It’s not only because it’s humane and good for the environment, but pasture raised butter tastes so much better than anything else. It makes a huge difference in cooking and especially for something like this where butter is one of the main ingredients. Serve these for a casual dinner that everyone will love. They’re delicious on their own, on top of rice or quinoa, over mashed potatoes, alongside sautéed vegetables, you name it. They go with anything and will be your new go-to recipe for those nights when you need something quick to prepare yet satisfying and flavorful.

Also Read: Italian Wedding Soup With Bison And Wild Boar Meatballs

Bringing Back The American Bison

Our bison live free range on 10,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Ingredients:

(Makes 2-4 servings)

• 2 lbs bison top sirloin steak or steak of choice
• 1 ½ tablespoons bison tallow
• Sea salt & freshly ground black pepper
• 6 tablespoons pasture raised butter (I like Kerrygold)
• 6 large cloves of garlic, minced
• 1 sprig chopped fresh rosemary
• Fresh chopped parsley for garnish

Also Read: Delicious, Warming Hungarian Goulash With Bison Stew Meat

Instructions:

1. Completely thaw the steak before cooking. Chop into bite sized pieces and set aside.
2. Heat the bison tallow in a large cast iron skillet over medium-high heat. When the pan is hot, add the chopped steak. Season generously as desired with sea salt and freshly ground black pepper.
3. Sear the steak pieces on all sides, working in batches if necessary. Cook to desired doneness. Set aside the cooked steak and cover to keep warm.
4. Melt the butter in the hot skillet and add in the minced garlic and chopped fresh rosemary. Sauté until the garlic becomes fragrant and tender.
5. Add the steak bites to a platter or large bowl. Pour the butter over top and stir to combine. Garnish with freshly chopped parsley. Serve immediately and enjoy!

The Beck & Bulow Team Is Here To Help

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Also Read: Steak Salad Recipe With Bison Ribeye & Homemade Dressing

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.

There’s nothing better than having a bunch of delicious, slow-cooked shredded meat ready for the week to turn into tacos, sandwiches, and anything else you can think of. It’s a great way to meal prep. I’m not enough of a planner to meal prep something specific for every day of the week, but having some prepared meat like this helps me throw things together without much preparation a lot more easily on nights when I’m short on time. Cooking a whole roast and shredding it for later use can create multiple tasty and nourishing meals for the whole family throughout the week. All it takes is a high quality chuck roast - I love our bison roasts - and a slow cooker or Instant Pot. If you don’t have one of those, not to worry - you could totally slow cook this in the oven instead.

Also Read: Tender And Flavorful Oklahoma Onion Burgers Recipe

A Weeknight Dinner Game Changer

The secret is to slow cook the roast to tender, falling apart perfection. That, and a delicious marinade. I just used a simple one - coconut sugar, Worcestershire sauce, apple cider vinegar, and smashed garlic. And bone broth if you have it on hand. It’s the perfect combination of sweet, savory, acidic and garlicky to create shredded bison meat that nobody can get enough of. It’s also a really versatile marinade for meat that will go well with a lot of different recipes. Use it for tacos, on top of rice, in a quinoa bowl with veggies, over noodles… the options are endless. It makes it so quick and effortless to throw a meal together, you might wonder how you ever survived without cooking a roast for the week. The meat just gets more tender and flavorful over time, and you’ll have no problem using it all up before the week is over. I think I could easily go through one of these roasts in a week all by myself.

Also Read: Cheese Stuffed “Juicy Lucy” Bison Burger From Minnesota

Bringing Back The American Bison

Our bison live free range on 10,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Ingredients:

• One 4-5 lb bison chuck roast
• 1 cup bison bone broth
• 3 tablespoons coconut sugar
• 3 tablespoons Worcestershire sauce
• ½ cup apple cider vinegar
• 4 cloves of garlic, smashed and peeled
• Sea salt & freshly ground black pepper

Also Read: Italian Wedding Soup With Bison And Wild Boar Meatballs

Instructions:

1. Make sure the roast is all the way thawed before cooking. Generously season all over with sea salt and freshly ground black pepper. Place in the Instant Pot or slow cooker.
2. In a small bowl, mix together the bison bone broth, apple cider vinegar, coconut sugar, Worcestershire sauce and smashed garlic. Stir to combine, then pour the mixture over the meat in the pot.
3. If using a slow cooker, let the roast cook on low for 8 hours. If using an Instant Pot, use the high pressure setting for 2 hours.
4. When the meat has finished cooking, it should be so tender that it’s easy to shred using two forks. Shred the meat and mix with the sauce. Enjoy immediately and store the delicious leftovers to use throughout the week!

The Beck & Bulow Team Is Here To Help

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Also Read: Fall Off The Bone Red Wine Braised Bison Short Ribs

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.

They say that necessity is the mother of invention, and that’s exactly how the Oklahoma onion burger came to be. If you love golden, crispy onions (I know I do), you’ll absolutely love this flavorful burger. During the Depression Era in America, onions were really cheap but meat was expensive. Including a generous pile of onions mashed into the burger patty helped the meat to stretch further, feeding more mouths during tough times. The beautiful thing is that the fried onions on top are incredibly delicious. They add tons of texture and flavor that make this burger a favorite for many.

Also Read: Italian Wedding Soup With Bison And Wild Boar Meatballs

The Best Ground Meats Make The Best Burgers

We always recommend cooking bison burgers to medium or medium rare. They really do taste the best this way, and it’s because bison meat has lower fat content than beef. It’s naturally tender and flavorful when cooked properly, but can dry out when overcooked. Simply remember that this meat cooks more quickly than beef, and your burgers will turn out delicious and juicy. I’m also a big fan of combining two of our ground meats to make burgers. I’m pretty sure I’ve tried every possible combination of our ground bison, elk, wild boar, lamb, and beef to make burgers with. You really can’t go wrong. Bison and elk cook very similarly as they’re both pretty lean, while the boar, lamb and beef have more fat. Bison burgers are my personal favorite because I love the slightly sweet flavor of the meat. If you’ve never tried it before, it tastes very similar to beef without any gaminess at all.

Also Read: Fall Off The Bone Red Wine Braised Bison Short Ribs

Bringing Back The American Bison

Our bison live free range on 10,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Ingredients:

(Serves 6-8)

• 2 pounds ground bison
• 2 tablespoons bison tallow
• ¾ teaspoon garlic powder
• Sea salt & freshly ground black pepper
• 1 ¼ large onions, sliced thin
• 8 slices of cheese
• 8 brioche buns
• Lettuce, tomato, mayonnaise, mustard, ketchup, pickles, etc.

Also Read: Oven Baked Spaghetti With Ground Bison & Fresh Mozzarella

Instructions:

1. Make sure the ground bison is thawed completely. Let the meat sit out at room temperature for approximately 15 minutes before cooking.
2. In a large mixing bowl, combine the meat with the garlic powder. Season as desired with sea salt and freshly ground black pepper. Mix using your hands just until incorporated. Form the mixture into 8 patties.
3. Separate the sliced onion into 8 piles.
4. Heat 1 tablespoon of bison tallow in a large cast iron skillet. Working in batches, place sections of the sliced onion into the skillet. Add a burger patty on top of each one. Smash the burger patty into the onions using a metal spatula.
5. Let the burger cook with the onions facing down until they’re brown and crispy. Flip and cook on the other side as desired. Add cheese on top of each patty during the last minute of cooking and cover the skillet so that it melts. Set the cooked burgers aside and repeat the process with the remaining onions and burger patties.
6. Assemble the burgers on lightly toasted brioche buns. Pile high with desired toppings and condiments. Serve immediately and enjoy!

Our Team Is Here To Help

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Also Read: Delicious, Warming Hungarian Goulash With Bison Stew Meat

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.

Bison burgers are definitely my favorite type of burger, hands down. A bison burger cooked to medium rare is my version of perfection. We always recommend cooking bison less than you would beef. Because of the lower fat content, it cooks more quickly. It truly tastes best when cooked less. We always recommend cooking bison to medium rare or medium at the most for best flavor and texture. The meat is naturally tender, juicy and flavorful. What could make a typical bison burger even better? Enter the Juicy Lucy. This burger is an American classic and involves stuffing the patty full of melty, delicious cheese. The cheese becomes perfectly melted as it gets nice and hot cooking in the middle of the burger. It also has the effect of keeping the meat even more juicy and tender.

Also Read: Italian Wedding Soup With Bison And Wild Boar Meatballs

A Famous Style Of Burger From Minnesota

The Juicy Lucy originated in Minneapolis, Minnesota, sometime around the 1950’s or possibly earlier. It’s said that the name comes from a customer who, upon biting into one, exclaimed “Wow, now that’s a juicy lucy!” There’s a fierce competition between two bars who both claim to have invented the cheese-stuffed burger. One bar only offers it with American cheese, while the other provides a few different options to choose from. I decided to use provolone cheese - just make sure that whichever cheese you use is one that gets nice and melty. After all, that’s the whole point. Make sure to use high quality buns - my favorite are brioche - and pile high with all of your favorite toppings and condiments. Perfect for a casual lunch or dinner, serve these burgers with chips, salad, pickles, or any of your other favorite sides.

Also Read: Oven Baked Spaghetti With Ground Bison & Fresh Mozzarella

Bringing The Bison Population Back To America

Our bison live free range on 10,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Ingredients:

• 2 lbs ground bison
• 2 tablespoons bison tallow + more as needed
• 12 slices provolone cheese
• Sea salt & freshly ground black pepper
• 6 brioche buns
• Your favorite toppings and condiments

Also Read: Steak Salad Recipe With Bison Ribeye & Homemade Dressing

Instructions:

1. Make sure the ground bison is thawed completely. Let it sit out at room temperature for approximately 15 minutes before cooking.
2. Split the ground bison into six equal parts. Divide each section into two patties. Make them thin, with one slightly smaller than the other.
3. Fold up the slices of provolone. Place 2 slices on top of each larger patty. Cover the cheese completely with the smaller patties and press the edges firmly together to seal.
4. Heat the bison tallow in a large cast-iron skillet over medium-high heat. Cook the burgers for about 4 minutes on each side, or to your preferred doneness. We always recommend cooking bison less rather than more. The cheese should be melted all the way through.
5. Let the burgers rest for at least five minutes before serving. Take caution - the cheese gets really hot! Assemble on brioche buns, piled high with desired toppings and condiments. Serve immediately and enjoy!

Our Team Is Here To Answer Your Questions

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Also Read: Massaman Spiced Curry With Bison Top Sirloin Steak

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.