1 Picture
Ingredients
- 4 ounces reduced or lowfat sharp cheddar, divided
- 1 pound lean ground bison
- 1 small jalapeño chile, finely diced
- 1 teaspoon grated lime zest, plus more for garnish
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Vegetable oil cooking spray
- 4 sourdough rolls, split
- Sliced red onion (optional)
- Lettuce (optional)
- Pickled jalapeño (optional)
- Light ranch dressing (optional)
Details
Servings 4
Adapted from epicurious.com
Preparation
Step 1
Cut 2 ounces cheddar into 1/4-inch dice; grate remaining
2 ounces cheddar. In a bowl, combine diced cheddar, bison,
jalapeño, zest, chili powder, salt and pepper. Form bison
mixture into four 3/4-inch-thick patties. Coat a grill rack
or grill pan with cooking spray; heat over medium-high
heat. Cook patties 5 minutes; flip and top each with 1/4 of
grated cheddar; grill until internal temperature
reaches 160°F, about 5 minutes. Place a patty
on bottom of each roll. Garnish with zest
and onion, lettuce, pickled jalapeño
and ranch dressing, if desired. Top
with other half of roll.
*Can't find bison at your supermarket? Try Tony Little Body by Bison, available at HSN.com.
Per serving: 404 calories, 8 g fat, 4 g saturated fat,
40 g carbohydrates, 1 g fiber, 39 g protein
Nutritional analysis provided by
Self
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