Build a Better Burger

Good Health LifestylesRecipes


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.

Serves 4

  • 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
  1. In a small bowl, whisk the mayonnaise, Dijon mustard, and oregano together until well-blended. Set aside.
  2. 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.
  3. Add the wine to the skillet and continue cooking the onions, stirring frequently, until the liquid has evaporated. Remove from heat and set aside.
  4. Heat the grill to medium-high heat.
  5. In a large bowl, combine the bison, shallots, and salt, mixing well. Form into four ½-inch thick patties.
  6. 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.
  7. 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!

Serves 4

  • 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
  1. In a medium bowl, mix the mayonnaise, feta, red peppers, and olives until well-blended. Set aside.
  2. Heat the grill to medium. Brush the grate with olive oil.
  3. Mix the remaining ingredients together in a large bowl. Form four equal-sized patties.
  4. 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.
  5. 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!

Serves 4

  • 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
  1. Place the cabbage in a large bowl. Set aside.
  2. 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.
  3. In another bowl, combine the salmon, eggs, almond flour, parsley, the remaining salt, garlic powder, and dill. Form four equal-sized patties.
  4. Heat a skillet over a medium flame and add olive oil. Cook the burgers 2-3 minutes on each side until golden brown.
  5. 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


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