Chef Scott's Prairie Rider Burger

Recipe

Main Dish
Chef Scott's Prairie Rider Burger

Primary Media

Grilled burgers on top of buns with sliced tomatoes, cheese, red onion rings, with sage leaves and ketchup on the side

User Rating

5 out of 5 stars
Rate it:
1 ratings

Recipe Data

4
Servings
20min
Prep
35min
Total

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Description

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.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
2 lbs.ground bison or 85%-lean ground beef
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
1large tomato, sliced
4 slice(s)Hy-Vee Muenster cheese
4Hy-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

Directions

  1. Prepare a charcoal or gas grill for direct cooking over medium heat.
  2. In a large bowl, combine bison, sage, shallot, garlic, salt and pepper. Shape into 4 patties, 8 ounces each.
  3. 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.
  4. To serve, layer bun bottoms with lettuce, tomato-and-cheese topped patties and red onion. If desired, garnish with sage leaves. Add bun tops.

Nutrition facts

Servings

800 Calories per serving

Amounts Per Serving

  • Total Fat: 50g
  • Cholesterol: 200mg
  • Sodium: 1490mg
  • Total Carbohydrates: 34g
  • Protein: 52g

Daily Values

0%
Vitamin A 15%
0%
Vitamin C 10%
0%
Iron 35%
0%
Calcium 35%

Recipe Source:

Hy-Vee Seasons Summer 2016.