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
1 teaspoon olive oil
1 pound bison, ground
1/2 teaspoon Judy seasoning
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.