We made some bison burgers this week using a mix of ground bison(Aldi I think) and ground beef, which are a big hit.
I am happy to replicate good burgers in the future as we eat them a lot. However, my plan was to move to using beef chuck in the future and grind it with the LEM to upgrade the burger quality.
Now, we have bison in the mix. Do I make the effort to source bison chuck or better quality bison grind (where?) or stick with the plan to source beef chuck for grinding and maybe find some occasional ground bison?
I am happy to replicate good burgers in the future as we eat them a lot. However, my plan was to move to using beef chuck in the future and grind it with the LEM to upgrade the burger quality.
Now, we have bison in the mix. Do I make the effort to source bison chuck or better quality bison grind (where?) or stick with the plan to source beef chuck for grinding and maybe find some occasional ground bison?
Comment