Bryan Gardner; Food Styling: Anna Hampton, Prop Styling: Mindi Shapiro
Like beef, bison is rich in iron and vitamin B12. Look for 100 percent grass-fed, which is more nutrient-rich than grain-finished bison.
4 tablespoons unsalted butter
1 clove garlic, minced (about 1 tsp.)
1/2 teaspoon ground chipotle pepper
3 tablespoons cider vinegar
2 tablespoons ketchup
2 tablespoons honey
1 tablespoon tomato paste
1 pound ground bison
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
Avocado oil, for grill
4 large iceberg lettuce leaves
8 1/4-inch- thick tomato slices (about 6 oz.)
12 dill pickle chips (about 1 1/2 oz.)
Calories per serving 340
Fat per serving 20g
Saturated fat per serving 11g
Cholesterol per serving 93mg
Fiber per serving 1g
Protein per serving 24g
Carbohydrates per serving 17g
Sodium per serving 685mg
Iron per serving 4mg
Calcium per serving 30mg
How to Make It
Melt 2 tablespoons of the butter in a small saucepan over medium heat. Add garlic and chipotle; cook, stirring often, until garlic begins to turn golden, 1 to 2 minutes. Stir in vinegar, ketchup, honey, and tomato paste; bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until thickened, 2 to 3 minutes. Remove from heat.
Melt remaining 2 tablespoons butter; let cool to room temperature. Combine bison, melted butter, salt, and pepper in a medium bowl; stir gently until just combined. Gently shape mixture into four 4-inch patties.
Heat a grill pan or grill to medium-high (about 450˚F); lightly coat grill pan or grates with oil. Add patties; cook until a thermometer inserted into thickest portion registers 160˚F, about 4 minutes per side, or to desired degree of doneness. Remove and let stand for 5 minutes.
Place 1 patty on each lettuce leaf. Top each with 1 1/2 tablespoons of the barbecue sauce, tomato slices, and pickle chips. Wrap leaf around patty to form a “bun.”
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