Western Burgers with Grilled Fennel and Spiced-Up Ketchup

Smartpoints value per serving
Total Time
23 min
6 min
17 min


low sodium ketchup

½ cup(s), no-salt-added variety

red wine vinegar

4 tsp

garlic clove(s)

1 large clove(s), minced

red pepper flakes

¼ tsp, 1/8- 1/4-tsp


2 Tbsp, chopped fresh

uncooked ground bison

1 pound(s), grass-fed

uncooked fennel bulb(s)

1 medium, sliced

grated Parmesan cheese

3 Tbsp

light hamburger roll(s) or bun(s)

4 item(s), whole wheat variety, split

romaine lettuce

80 gm, 8 small leaves

cooking spray

1 spray(s)


  1. Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
  2. Meanwhile, to make spiced-up ketchup, combine ketchup, vinegar, garlic, and pepper flakes in small saucepan; bring to boil. Reduce heat and simmer until thickened, about 5 minutes. Stir in basil.
  3. Shape bison into 4 (½-inch-thick) patties.
  4. Place fennel on grill rack and grill, turning occasionally, until lightly charred and tender, about 8 minutes. Transfer to plate. Place patties on grill rack and grill 4 minutes. Turn and sprinkle evenly with Parmesan. Grill burgers until instant-read thermometer inserted into side of burger registers 160°F, about 4 minutes longer. Transfer burgers to plate. Place buns, cut side down, on grill rack and grill until lightly toasted, about 1 minute.
  5. Place bottoms of buns on 4 plates. Top each with one-fourth of fennel, 1 burger, one-fourth of ketchup, and 2 lettuce leaves. Cover with tops of buns.
  6. Per serving: 1 garnished burger

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