Butchers at farmer's markets and specialty stores are great sources for homegrown bison. Try these burgers with grainy mustard and whole wheat buns.
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2008
Ingredients
Method
In skillet, heat oil over medium heat; cook onion, stirring often, until softened and golden, about 10 minutes.
Meanwhile, in large bowl, mix together egg, bread crumbs, beer, mustard, thyme, salt and pepper. Stir in onions, then bison; mix until just combined. Shape into four 3/4-inch (2 cm) thick patties. (Make-ahead: Store, separated by waxed paper, in airtight container and refrigerate for up to 24 hours. Or freeze for up to 1 month; defrost in refrigerator.)
Place patties on greased grill over medium heat; close lid and grill, turning once, until no longer pink inside and digital thermometer inserted sideways into centre reads 160°F (71°C), about 10 minutes. Sandwich in buns.
Nutritional facts Per serving: about
- Sodium 859 mg
- Protein 29 g
- Calories 499.0
- Total fat 24 g
- Cholesterol 123 mg
- Saturated fat 8 g
- Total carbohydrate 39 g
%RDI
- Iron 40.0
- Folate 39.0
- Calcium 12.0
- Vitamin A 2.0
- Vitamin C 3.0
