What better way to celebrate summer than with a juicy burger? It is a grillin’ and chillin’ fiesta with this recipe! While we love this recipe with bison, you can easily swap out any type of ground meat (just be sure to add a couple tablespoons of water if you choose a poultry base to prevent it form drying out!). This is a nice change from your standard grilled patty and is packed with protein and flavor. Serve it with gluten free bun, protein style or serve with your favorite summertime vegetables. If you really want to go big, add some fresh, homemade guacamole on top! So yummy!
1 pound ground bison
1 tbsp gluten free Worcestershire sauce
1 cup onion, finely chopped
1 medium bell pepper, finely chopped
3 large plum tomatoes, blanched, peeled, seeded, and chopped
2 tbsp cilantro, chopped
1 tbsp jalapeno, seeded and chopped (if you like heat, keep the seeds or use Serrano chili)
2 cloves garlic, minced
1 tsp ground cumin
1 tsp ground coriander
2 tsp salt
1/2 tsp pepper
Preheat barbecue or gas grill on high for 10 minutes.
In a large bowl, combine all ingredients and mix thoroughly. Divide into four 4 ounce patties.
Wipe down the grates of your grill with a little oil to keep the burgers from sticking. Arrange the patties on the grill and cook until medium-rare, about 3 to 4 minutes per side. Just increase time by a minute per side if you like your meat on the medium side.
Let meat rest for 5-10 minutes before serving.
Nutrition Facts per 4oz burger patty: 224 calories, 11g fat, 6.8g carbs, 24.5g protein