House Works: Bison Burgers

Nearly everyone loves a good burger now and then. But if you are looking for something a little different, you could try cooking with bison. In this House Works, Chef Judy Gilliard joins us with a recipe on how to make bison burgers.

Open Faced Bison Burgers
Servings: 4
1 teaspoon olive oil
1 pound bison, ground
1/2 teaspoon Judy seasoning
1 baguette
1 cup arugula
1 large tomato
4 small eggs, poached

Separate bison into 4 patties. Sprinkle with seasoning.
Place on a medium hot grill. Cut the baguette into 4 long angled pieces spray with oil oil and toast, top that with arugula, tomato bison and egg.

Per Serving (excluding unknown items): 215 Calories; 8g Fat (36.0% calories from fat); 31g Protein; 2g Carbohydrate; trace Dietary Fiber; 282mg Cholesterol; 135mg Sodium. Exchanges: 4 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.



About the Author...
Taryn Vanderford
Taryn Vanderford co-anchors “First at Four” Monday through Friday with her husband, Jon Vanderford.
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