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Photo of Savoury bisbon burgers by WW

Savoury bisbon burgers

5
Points® value
Total Time
28 min
Prep
15 min
Cook
8 min
Serves
4
Difficulty
Easy
These 30-minute bison burgers pack in a ton of flavour in a short amount of time. Grilled to perfection, the deep flavour of bison meat is complemented by the tangy goat cheese and curry-ketchup blend on the bread. Using wet hands to form the patties keeps the meat together and not stuck to your hands. Cilantro in the patty adds a freshness to the patty. If cilantro gives you that soapy taste, parsley can be used instead to the same result. This unique burger is a great way to introduce bison to picky family members and kids.

Ingredients

Raw lean and trimmed shoulder clod bison

1 pound(s), ground

Cilantro

¼ cup(s), finely chopped

Garlic

2 clove(s), large, crushed through garlic press

Ground cumin

1 tsp(s)

Black pepper

¼ tsp(s)

Table salt

½ tsp(s)

Red onion

1 medium, cut into 1/2-inch rounds

Ketchup

¼ cup(s)

Curry powder

1 tsp(s)

Reduced-calorie whole wheat bread

4 slice(s)

Reduced-fat goat cheese

4 tbsp(s), crumbled

Cilantro

10 sprig(s)

Instructions

  1. Preheat grill to medium-high or prepare medium-high fire, or heat grill pan over medium-high heat.
  2. Place bison, cilantro, garlic, cumin, and pepper in large bowl; mix gently just until combined. With damp hands, shape bison mixture into 4 (½-inch-thick) patties. Sprinkle salt on both sides of patties and spray both sides with nonstick spray.
  3. Place patties and onion on grill rack; grill until instant-read thermometer inserted into side of patties registers 160°F and onions are browned and tender, 3–4 minutes per side.
  4. Stir ketchup and curry powder together in small bowl. Layer bottom of each sandwich thin with 1 burger, curry-ketchup, onion, goat cheese, and cilantro sprigs. Top with remaining bread.
  5. Serving: size: 1 burger

Notes

If you prefer toasted sandwich thins, place the split thins cut side down on the grill rack about 1 minute before burgers are done, or toast them under the broiler.

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