New takes on America’s favorite food
Nothing says summer like burgers on the grill. Check out our unique “no-bull” options with recipes sure to keep burger boredom at bay.
A Better Bison Burger
Leaner than beef, bison is a rich source of iron and vitamin B12. But because it’s so lean, it’s best cooked rare or medium rare.
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- ½ teaspoon oregano
- 1 tablespoon ghee
- 2 large onions, sliced
- ¼ cup dry red wine
- 1 pound ground bison
- 2 tablespoons shallots, minced
- ¼ teaspoon salt
- 4 slices Wisconsin white cheddar cheese
- In a small bowl, whisk the mayonnaise, Dijon mustard, and oregano together until well-blended. Set aside.
- Heat the ghee in a large skillet over medium heat. Add the onions, sprinkle with salt, and sauté for 25-30 minutes or until golden brown, stirring often.
- Add the wine to the skillet and continue cooking the onions, stirring frequently, until the liquid has evaporated. Remove from heat and set aside.
- Heat the grill to medium-high heat.
- In a large bowl, combine the bison, shallots, and salt, mixing well. Form into four ½-inch thick patties.
- Grill the patties for 2-3 minutes on each side. After flipping the burgers, add a slice of cheese to each patty and cook until melted.
- Serve the bison burgers on organic whole-grain buns and top with the sautéed onions. Serve with Dijon sauce.
Per serving: Calories 446; Total Fat 19g; Carbs 16g; Protein 27g; Sodium 347mg; Sugar 4g
Greek-Style Lamb Burger
These Greek burgers are juicy and packed with healthy aromatics like oregano, garlic, red pepper, fresh mint, and parsley. Top with the olive-studded feta spread for an explosion of flavor. Opa!
- ½ cup mayonnaise
- 8 oz. feta cheese, crumbled
- ¼ cup roasted red peppers, chopped
- ½ cup kalamata olives, pitted and chopped
- 1 pound ground lamb
- ½ small red onion, diced
- 2 cloves garlic, minced
- ½ cup parsley, chopped
- 8 mint leaves, minced
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground pepper
- In a medium bowl, mix the mayonnaise, feta, red peppers, and olives until well-blended. Set aside.
- Heat the grill to medium. Brush the grate with olive oil.
- Mix the remaining ingredients together in a large bowl. Form four equal-sized patties.
- Grill the patties, covered, for 4 minutes. Flip and grill on the other side for an additional 4 minutes or until done to your preference.
- Serve with the sauce, shredded lettuce, and pita halves.
Per serving: Calories 506; Total Fat 32g; Carbs 12.9g; Protein 40.8g; Sodium 1,107mg; Sugar 5g
Salmon Burgers with Dilled Cabbage Slaw
Stock your pantry with the ingredients for this omega 3-rich spin on the traditional burger. Add a bag of pre-shredded cabbage from the produce department to make it a meal!
- 14 oz. bag shredded cabbage or coleslaw mix
- 1 cup full-fat canned coconut milk
- ¼ cup fresh lemon juice
- 2 teaspoons sea salt
- 1 teaspoon garlic powder
- ¼ cup + 2 tablespoons fresh dill weed
- 4 – 5 oz. canned skinless boneless wild-caught pink salmon
- 2 large eggs
- ½ cup almond flour
- 2 tablespoons fresh parsley, minced
- 1 tablespoon olive oil
- Place the cabbage in a large bowl. Set aside.
- Put the coconut milk, lemon juice, 1 teaspoon salt, ½ teaspoon garlic powder, and ¼ cup dill in a blender and process to combine. Toss with the cabbage and refrigerate until ready to serve.
- In another bowl, combine the salmon, eggs, almond flour, parsley, the remaining salt, garlic powder, and dill. Form four equal-sized patties.
- Heat a skillet over a medium flame and add olive oil. Cook the burgers 2-3 minutes on each side until golden brown.
- Divide the slaw between four plates. Top each plate with a salmon burger and serve.
Per serving: Calories 265; Total Fat 20.8g; Carbs 9g; Protein 12.6g; Sodium 1,106mg; Sugar 4g