All-American Bison Burger
with Fire-Roasted Corn Salsa and Red Pepper Remoulade
Deliciously flavorful, high in protein, bison is one of the leanest proteins available. Compared to beef, bison has nearly half the fat and none of the trans fat that beef provides and, bison packs in 40 percent protein, on average, per four ounce serving.
Use bison anywhere you would use ground beef such as meatloaf, spaghetti and meatballs, homemade pasta sauces and burgers, like this recipe, here. Bison burgers are recommended as a post-workout meal, especially for those who participate in intense weight training as the high protein content gets to work at repairing muscle tissue.
In this recipe, ground bison is seasoned with anti-inflammatory spices which also help in workout recovery. Spices such as cardamom, cumin and blackened seasoning, plus fresh cilantro and green onion provide a fresh boost of flavor. Grill over medium-high heat at first and then reduce heat to medium-low for best results.
Add your favorite cheese topping, if desired, keeping in mind that one of the most healthful cheese is organic goat cheese.
When serving, go traditional with lettuce, ketchup and mayo or opt for this nutrition-packed fire-roasted salsa and red pepper remoulade that is equally palate-pleasing.
Serving size: 1 bison burger
Saturated Fat: 3.6g
All-American Bison Burger with Fire-Roasted Corn Salsa
Lean bison is seasoned with spices and herbs, grilled and serve with fire-roasted corn and red bell pepper salsa.
- For the salsa and remoulade:
- 3 ears organic, non-GMO white or yellow corn, in husk, soaked in water for 40 minutes
- 3 roma tomatoes, seeded and diced
- 1 red onion, diced
- 1 bunch cilantro, leaves chopped, stems discarded
- 1 medium Serrano pepper, seeded and diced
- 2 pinches sea salt
- 2 pinches ground black pepper
- 3 red bell peppers, whole
- 2 cloves garlic
- ½ cup nonfat mayonnaise (or greek yogurt)
- Fine zest of 1 lemon
- For burgers:
- 2 pounds ground bison
- 3 tablespoons panko bread crumbs
- 3 green onions, white and green parts, diced
- ½ teaspoon cumin
- ½ teaspoon cardamom
- 1 teaspoon blackened seasoning
- ½ teaspoon ground black pepper
- ½ teaspoon sea salt
- 1 egg
- 6 whole grain, power seed hamburger buns
- Make the salsa:
- Preheat grill to high.
- Place corn and bell peppers on hot grill.
- Turn occasionally to char all sides.
- Once outsides are charred remove corn and set on baking sheet.
- Place roasted peppers in a brown paper bag (or a bowl covered with aluminum foil) and let rest for 10 to 15 minutes.
- Place tomatoes, red onion, half the cilantro, Serrano pepper, one pinch sea salt, one pinch black pepper in a medium mixing bowl.
- Cut corn off the cob, discard cob and add corn to bowl.
- Toss to combine and set aside.
- For the remoulade:
- Remove skin and seeds from bell peppers and place in a food processor or blender.
- Add garlic, pinch sea salt, pinch of black pepper, mayonnaise, remaining cilantro, and lemon zest.
- Puree until smooth and set aside.
- For burgers:
- Reduce grill heat to medium-high.
- In a large mixing bowl, mix together bison, panko, green onions, cumin, cardamom, blackened seasoning, black pepper, sea salt and egg.
- Form into 6 equal patties.
- Place patties on hot grill and grill on one side for about 5 minutes.
- Flip and grill an additional 4 minutes.
- Reduce heat to medium-low and grill another 5 to 10 minutes or until desired doneness.
- Remove from grill.
- Spread one side of bun with 1 ½ tablespoons red pepper remoulade.
- Top with burger, an additional tablespoon of remoulade, and 2 to 3 tablespoons of roasted corn salsa.
- Top with remaining bun half and enjoy.
- *Optional: 6 lettuce leaves and grilled yellow onion to place on burgers when serving
- *Optional: 6 sliced rounds of goat cheese to place on burgers when serving