Willing to take a trip to the Southwest with this juicy green-chile cheeseburger made with rich-tasting ground bison? If your answer is YES, then you will probably love a good Ranch Bison burger. You could make these burgers with freshly roasted green chiles but canned green chiles, which you can find near other Mexican food in most supermarkets, keep this recipe a snap to make when you’re in a hurry. Serve Ranch Bison burger with a sliced tomato salad or, if you are brave enough and really really hungry, with some french fries. Sweet, flavorful and tender, bison meat is exceptionally high in protein and minerals, low in fat, calories and cholesterol, which makes this hamburger not as heavy as it might seem at first. For some extra taste, add red onion, pickled jalapeño, lettuce and ranch dressing.
4 ounces reduced or lowfat sharp cheddar, divided
1 pound lean ground bison
1 small jalapeño chile, finely diced
1 teaspoon grated lime zest, plus more for garnish
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Vegetable oil cooking spray
4 sourdough rolls, split
Sliced red onion (optional)
Pickled jalapeño (optional)
Light ranch dressing (optional)
To prepare a lovely Ranch Bison burger, cut 2 ounces of cheddar into 1/4-inch dice, then grate the remaining 2 ounces cheddar. In a bowl, combine diced cheddar, bison, jalapeño, zest, chili powder, salt and pepper. Form bison mixture into four 3/4-inch-thick patties. Coat a grill rack or grill pan with cooking spray and heat over medium-high heat.
Cook the patties 5 minutes; flip and top each with 1/4 of grated cheddar cheese; grill until internal temperature reaches 160°F, which should take about 5 minutes. Place a patty on bottom of each roll. Garnish with zest and onion, lettuce, pickled jalapeño and ranch dressing, if desired. Top with other half of roll and serve this inviting Ranch Bison burger.