Chef Scott's Prairie Rider Burger
Bison have roamed the South Dakota prairie for millennia. Similar to beef, ground bison is leaner and makes an excellent burger, especially when mixed with fresh sage.
Servings and Ingredients
|2 lbs.||ground bison or 85%-lean ground beef|
|⅓ c.||fresh sage, chopped|
|2 tbsp.||shallot, finely chopped|
|2 tsp.||garlic, minced|
|2 tsp.||Hy-Vee kosher sea salt|
|2 tsp.||Hy-Vee black pepper|
|1||large tomato, sliced|
|4 slice(s)||Hy-Vee Muenster cheese|
|4||Hy-Vee Bakery onion buns, split|
|2 tbsp.||Hy-Vee unsalted butter, melted|
|Shredded iceberg lettuce, for serving|
|red onion, thinly sliced, for serving|
|Fresh sage leaves, for garnish|
Things To Grab
- Charcoal or gas grill
- Large bowl
- Meat thermometer
- Prepare a charcoal or gas grill for direct cooking over medium heat.
- In a large bowl, combine bison, sage, shallot, garlic, salt and pepper. Shape into 4 patties, 8 ounces each.
- Grill patties on a well-greased rack for 12 to 14 minutes or until internal temperature of patties reaches 160 degrees, turning once halfway through. During the last 2 minutes, top patties with tomato slices and cheese, and place buns, cut sides down, on grill directly over heat to toast. Remove from grill; let patties rest for 5 minutes.
- To serve, layer bun bottoms with lettuce, tomato-and-cheese topped patties and red onion. If desired, garnish with sage leaves. Add bun tops.
800 Calories per serving
Amounts Per Serving
- Total Fat: 50g
- Cholesterol: 200mg
- Sodium: 1490mg
- Total Carbohydrates: 34g
- Protein: 52g
Vitamin A 15%
Vitamin C 10%
Hy-Vee Seasons Summer 2016.