Bison or buffalo burgers have been quite popular in many households across the Midwest or Great Plains for quite a few years, even showing up on some local restaurant menus.

But in the past five years or so, they’ve also become a hit in areas where you wouldn’t expect, including many of our nation’s largest cities.

That’s not surprising to me, especially since bison meat has a lot going for it. For one thing, it’s a healthy option, being low in fat, calories and cholesterol and high in protein and iron.

Add to that it’s all-natural. Bison are raised without hormones, antibiotics and steroids and are minimally handled during their lifetime, which reduces stress on the animals.

We’ve been big fans of bison meat for a long time. Not only do we enjoy bison burgers but also roasts and steaks.

I consider us to be lucky, since we’re within driving distance of an outlet for some of the finest bison meat around this neck of the woods. It’s called Siouxland Buffalo, located just west of Grand Forks, N.D.

Siouxland is owned and operated by Doug Earl and his family. The fifth-generation family farm slaughters and processes its own home-raised buffalo, selling it in most halves and parts of the carcass. (The farm also has a gift shop, where buffalo meat products and buffalo crafts — including buffalo hides, skulls, leather products and artwork — are sold.)

Steaks, burger and roasts are sold at six area outlets, but I like to buy mine right from the source. Besides, it gives me a chance to visit with Doug.

Here’s my favorite bison burger recipe. It’s simple yet tasty, getting much of its flavor from Worcestershire sauce, one of my favorite condiments. And with grilling season under way, it’s the perfect fare!

Ground Bison Burger
1 pound ground bison
1 teaspoon McCormick Montreal Steak Seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
1 to 2 tablespoons Worcestershire sauce
Salt and pepper to taste
4 or 5 slices of cheese of your choice (optional)
Mix all the ingredients and form into 4 or 5 patties. Cook on gas, charcoal or Foreman grill for about 4 to 5 minutes per side. (On Foreman grill, cook for only 4 or 5 minutes.)
Place on bun with garnish of your choice.