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.

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.

Gnocchi is one of my favorite meals ever. There’s something so satisfying about the tender, slightly sticky texture of this unique potato pasta. It’s light, fluffy and excellent for soaking up delicious sauce. Dried, store bought gnocchi is easy to find and quick to prepare. I often have a hard time choosing between tomato sauce or pesto sauce, so I’m fond of just stirring some pesto into my tomato sauce and having the best of both worlds. If you’re not into that or don’t have pesto on hand, just leave it out - our ground bison meat in herbed tomato sauce is so tasty regardless. A bit of heavy cream and parmesan cheese give just the right amount of creamy richness, and bison bone broth adds a layer of nourishing, savory flavor.

Also Read: Massaman Spiced Curry With Bison Top Sirloin Steak

Delicious, Tender Ground Bison Meat

Bison has a slightly sweeter, deeper flavor than beef. Many customers tell us how surprised they are after trying it for the first time - a lot of people expect it to have a gamey flavor. The fact is, it tastes very similar to beef. It’s my go-to ingredient for just about anything. Our pasture raised beef, elk, wild boar or lamb would also be delicious choices. Serve this delicious gnocchi with some crusty garlic bread on the side for soaking up extra sauce, or a fresh side salad. Dessert and a glass of wine could really make this a dinner to remember. In fact, this would be a great recipe for Valentine’s Day.

Also Read: How To Make Perfectly Seasoned Ground Bison Taco Meat

Free Range Bison That Roam 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.

Ingredients:

• 1 pound ground bison
• Bison tallow for cooking
• 1 small yellow onion, chopped
• 4 cloves of garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 can diced San Marzano tomatoes
• ⅓ cup bison bone broth
• ¾ cup cream
• 1 pound gnocchi (store bought)
• Parmesan cheese
• Pesto or chopped fresh basil for garnish
• Sea salt & freshly ground black pepper

Also Read: Instant Pot Bison Short Rib Tacos & Pomegranate Chile Sauce

Instructions:

1. Heat a teaspoon of bison tallow in a cast iron skillet over medium heat. Add in the chopped onions and cook just until they begin to soften. Increase the heat to medium-high and add in the ground bison. Cook just until browned, adding more tallow if necessary.
2. Add the minced garlic, rosemary, thyme and dried basil to the skillet. Stir to combine. Then add in the can of diced tomatoes along with all the liquid from the can, bison bone broth and heavy cream. Add in the (uncooked) gnocchi and stir.
3. Cook for a couple minutes uncovered, then put a lid on the skillet and turn the heat down to medium. Simmer for 5 minutes or so, then remove the lid to let the sauce thicken.
4. Cook for approximately 5 more minutes, or until the gnocchi is tender.
5. Remove from the heat and add in Parmesan cheese, pesto and/or chopped fresh basil (I love basil and can’t get enough of it). Serve 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: Homemade Scottish Sausage Rolls With Beef Or Bison

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.

Keema matar is a “dry” curry of Pakistani origin, richly spiced with tender green peas. It’s bursting with all the flavor of curry spices, but without the added liquid that’s typically found in most curries we eat in America. You can easily use garam masala powder in lieu of the whole spices, but if you can use the whole cloves, peppercorns and cinnamon stick it really adds a depth of flavor to the dish that cannot be achieved otherwise. Activating the spices in the oil helps to add layers of flavor to the curry. If you have ghee, it would be a delicious alternative to the bison tallow. Otherwise any cooking oil will work just fine. I decided to use our bison primal blend for this dish. It bestows amazing health benefits with all the great taste of our best selling ground bison.

Also Read: Apple Cider Braised Bison Brisket With Stone Ground Mustard

Our Bison Primal Burger Blend

This unique product is a specially formulated blend of ground bison, heart, liver and kidney. The organs are the most nutrient-rich part of the animal, and in ancient cultures this meat was prized and reserved for royalty. However, a lot of people in modern times have an aversion to eating organ meat. This is typically because they’ve never had it prepared correctly, and haven’t tried well-sourced offal. The Primal Blend is designed to take the intimidation factor out of consuming organ meat. It tastes just like our ground bison, but with all of the added benefits of these nutritional treasure troves.

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: Wholesome And Delicious Bison & Barley Soup Recipe

Ingredients:

• 1 lb bison primal blend or ground bison
• 3 cloves
• 1 inch piece of cinnamon stick
• 5 whole black peppercorns
• 2 cardamom pods
• 3 tablespoons bison tallow
• 2 onions, finely chopped
• 1 teaspoon finely minced ginger
• 1 teaspoon finely minced garlic
• 2 teaspoons coriander
• ¼ teaspoon turmeric
• 1 teaspoon sea salt
• ½ teaspoon red pepper flakes
• 2 cups diced tomatoes
• 1 cup green peas (frozen is fine)
• ½ cup bison bone broth
• Chopped fresh cilantro for garnish

Also Read: British Bangers And Mash Made With Our Bison Sausage

Instructions:

1. Heat the bison tallow in a large cast iron skillet over medium heat.
2. Add the onions and cook until tender and golden brown.
3. Add the whole cloves, peppercorns and cinnamon stick to the skillet. Cook for about a minute until they begin to pop and “activate”. They will become very fragrant.
4. As soon as the spices are activated, add in the ground bison, minced garlic and minced ginger. Cook until the ground bison is browned (take care not to overcook). Break up the meat into crumbles with a wooden spoon as it cooks.
5. Reduce the heat and add in the ground spices and red pepper flakes. Stir and cook for a minute or two.
6. Reduce the heat again and add the diced tomatoes. Cook for approximately 12 minutes until some of the water from the tomatoes evaporates. Crush them with a wooden spoon as they cook.
7. Next, add the frozen peas to the skillet along with the ½ cup bison bone broth. Cook until heated through/softened.
8. Remove from the heat and serve immediately garnished with chopped fresh cilantro. Delicious with steamed basmati rice and/or naan.

Also Read: Traditional Mexican Huevos Rancheros With Sirloin Steak

Don’t Hesitate To Reach Out To Our 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.

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.

Shepherd’s pie is a classic English dish that has all of the meaty, starchy goodness that you can expect from a good British meal. It’s comfort food at its finest and couldn’t be more appropriate for a cold, rainy or snowy winter day. The English really know how to do cold weather food right. This updated version uses a combination of traditional lamb and American bison meat. I really love the flavor of combining these two meats, but any combination of our ground selections would be delicious. Usually shepherd’s pie uses regular russet potatoes, but sweet potatoes give a touch of sweet flavor that blends perfectly with the bison meat. Not to mention, the color turns out beautifully. Fresh rosemary really completes this recipe, so be sure not to leave it out if possible.

Also Read: Traditional English Shepherd’s Pie Recipe With Ground Lamb

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 bison 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.

The Best Tasting & Most Ethically Sourced Lamb

Our lamb is raised on the North Island of New Zealand, in the incredibly beautiful foothills of Mount Ruapehu. The lambs are born and live their lives freely roaming the lush green landscape. These animals are raised by the Maori people native to New Zealand, and have been bred for generations for extraordinary taste and quality. They graze on verdant green grass rich with nutrients and are never given any type of antibiotics or growth hormones.

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

Why We Choose Lamb Raised In New Zealand

Lambs in New Zealand graze on some of the world’s most lush and nutrient rich pastures. The country enjoys a unique, subtropical climate that encourages animals and plants alike to flourish. New Zealand has some of the best conditions in the world for raising lamb, which might explain why their population outnumbers humans. Cultural traditions in New Zealand make it the industry standard to raise meat humanely and naturally. New Zealand lamb is grass fed throughout its life, unlike American lamb which is often grain finished to encourage larger size and higher body fat percentage. New Zealand lambs are smaller in size, because they were allowed to grow and develop the way nature intended.

Ingredients:

• 1 pound ground lamb
• 1 pound ground bison
• 3.5 pounds sweet potatoes, diced
• 1 tablespoon bison tallow
• 2 medium onions, diced
• 2 sprigs fresh rosemary
• 8 oz bag of frozen mixed vegetables
• 15 oz can of tomato sauce
• 2 teaspoons garlic powder
• 4 tablespoons Worcestershire sauce
• 3 teaspoons sea salt, divided
• 2 tablespoons butter
• ½ cup whole milk
• 1 cup grated sharp cheddar cheese

Also Read: Delicious Lebanese Hashweh With Lamb And Toasted Pine Nuts

Instructions:

1. Let the thawed ground meat sit out at room temperature for approximately 15 minutes before cooking.
2. Boil the diced sweet potatoes in salted water until softened.
3. Meanwhile, heat the tablespoon of bison tallow in a large cast iron skillet over medium heat. Add the diced onions and cook until tender, browned and fragrant.
4. Add the ground meat to the pan with the onion. Season with two teaspoons of sea salt and all of the garlic powder. Combine, breaking the meat up into small pieces. Cook for approximately 5 more minutes, stirring occasionally.
5. Add the can of tomato sauce, Worcestershire sauce and the bag of frozen vegetables to the skillet. Turn down the heat and simmer for 12-15 minutes.
6. When the sweet potatoes are finished cooking, thoroughly drain all of the water from the pot. Add the milk and butter. Season to taste with the remaining sea salt. Blend to your desired consistency for mashed potatoes.
7. Assemble the shepherd’s pie in a baking dish. Add the meat mixture in first, followed by the potatoes over top. Sprinkle the shredded cheddar cheese on last. Broil the pie for a few minutes until the cheese is melted and golden. Serve and enjoy immediately.

Also Read: How To Make Homemade Machaca, Flavorful Shredded Meat

Our Team Is Here To Make Your Experience Great

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.

This unique and delicious dish is called pastelon, and is layered with meat, cheese and fried plantains in the same manner as an Italian lasagna. It’s so incredibly tasty and is a one-of-a-kind dinner experience. Fried plantains have got to be one of my favorite foods, so any new way I can enjoy them is a winner in my book.