Prep/cook time: 30 minutes
Serves 4 / A spicy mayo gives this lean burger a feisty kick; it’s also great for making a simple turkey sandwich spectacular. Serving tip: For a lower carb count, skip the bun and serve with two warm corn tortillas.
1 pound ground bison (buffalo)
1 small bunch scallions, finely chopped, mostly white with some green
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1 teaspoon ground cumin
1/2 teaspoon hot sauce (such as Tabasco), or to taste
2 tablespoons chopped fresh cilantro
1 small red bell pepper, cored and cut into 1-inch wide strips
1 small yellow bell pepper, cored and cut into 1-inch wide strips
1/3 cup low-fat canola mayonnaise
1 medium canned chipotle pepper in adobo, seeded and minced
4 whole-wheat burger buns
1/2 small very ripe avocado, mashed
4 small lettuce leaves
4 thin red onion slices (optional)
1. Coat grill racks with oil and preheat to medium-high.
2. Combine bison, scallions, salt, pepper, cumin, hot sauce, and cilantro. Form into four 4-inch patties and lightly brush with oil. Lightly coat pepper strips with olive oil and sprinkle with salt. Grill burgers and peppers for 12 minutes, turning burgers halfway through and turning peppers three or four times, until burgers are cooked through and peppers are tender and charred.
3. While burgers and peppers are cooking, in a small bowl, combine mayonnaise with chipotle pepper and mix well.
4. During final 2–3 minutes of cooking, place buns, cut side down, on grill and toast. Remove and spread both sides of each bun with mayonnaise. Spread with avocado and top with peppers. Place burgers on top of peppers, and top with lettuce leaves and onion slices, if desired; then cover with bun tops. Serve immediately.
PER SERVING: 487 cal, 53% fat cal, 28g fat, 9g sat fat, 79mg chol, 27g protein, 30g carb, 4g fiber, 690mg sodium