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.

Adam Hickman

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Bryan Gardner; Food Styling: Anna Hampton, Prop Styling: Mindi Shapiro

Recipe Summary

active:
20 mins
total:
25 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  •  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.

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  •  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.”

Nutrition Facts

340 calories; fat 20g; saturated fat 11g; cholesterol 93mg; fiber 1g; protein 24g; carbohydrates 17g; sodium 685mg; iron 4mg; calcium 30mg.
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