Bison Breakfast Patties

Bison Breakfast Patties
Staff Writer
Jane Bruce

Bison’s rich flavor and its sausage’s tender texture make it ideal for shaping into breakfast patties. These are seared to perfection and are the perfect complement to fried eggs. 

4
Servings
263
Calories Per Serving
Deliver Ingredients

Notes

Prep Time: 10 minutes, Cook Time: 10 minutes

Ingredients

  • 1  Tablespoon  dried sage
  • 1  Tablespoon  onion powder
  • 1/2  Teaspoon  fennel seeds, crushed
  • 2  Teaspoons  brown sugar
  • 1  Pound  bison breakfast sausage
  • egg white
  • Salt and pepper, to taste
  • Vegetable oil, as needed

Directions

In a large bowl, combine all of the seasonings and brown sugar and mix well. Add the ground bison and mix to incorporate. Add the egg white and season with salt and pepper to taste.

With wet hands, divide the meat mixture into 8 equal portions, and flatten into round discs that are about ½ inch thick.

Heat 1 tablespoon of vegetable oil in a pan over medium-high heat. Add the patties and fry until golden brown and cooked through, about 2 minutes a side. 

Nutritional Facts

Total Fat
12g
17%
Sugar
2g
2%
Saturated Fat
4g
17%
Cholesterol
67mg
22%
Carbohydrate, by difference
18g
14%
Protein
20g
43%
Vitamin A, RAE
2µg
0%
Calcium, Ca
70mg
7%
Choline, total
105mg
25%
Fiber, total dietary
1g
4%
Folate, total
30µg
8%
Iron, Fe
2mg
11%
Magnesium, Mg
34mg
11%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
197mg
28%
Selenium, Se
24µg
44%
Sodium, Na
831mg
55%
Water
70g
3%
Zinc, Zn
3mg
38%

Bison Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Bison Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.