Bison Burger

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The last time that we were in Colorado we had Elk chili and Bison burgers. Now, if you know me you know that I’m not a huge meat eater, never mind meat that is ‘out of the norm’ but I cannot deny that both were good! Since we moved to the middle of nowhere in North Carolina without great grocery stores I have made even LESS meat… but then I found my new favorite store – Harris Teeter! Some people may think, ‘oh, just a Harris Teeter?’ but clearly you’ve never seen my other options- yuck! This place doesn’t have 19 year olds with 3 kids running around the store, you don’t find deodorant in the dairy section because someone just up and thought, ‘hmmm deodorant? who needs it’ when looking at yogurt. This place plays soothing music, has LED lit aisles to save $ and energy AND their produce is not only locally grown but SO fresh and beautiful.

Anyway, back to the Bison Burger. I found some very lean very organic bison and decided to try to reproduce the bison burgers I saw in Colorado- here it is!

1 pound Ground Bison*
4 Gluten Free Buns, split and toasted, try these: http://udisglutenfree.com/products/classic-hamburger-buns/
Salt and pepper

1. Shape Ground Bison into four 1/2 inch thick patties.

2. Heat your pan with olive oil, do not add your patties until the pan is hot.

3. Pan fry, turning once, just until the pink has disappeared.

4. Toast your buns in the oven.

**I added, two pieces of turkey bacon, a slice of tomato, provolone cheese and a small amount of chopped onion to each burger**. 

Serves 4.
Per patty: 156 calories; 9.1 g fat; 30 mg cholesterol; 60 mg sodium.